Stamp and go (codfish cakes)

1. Put the codfish in a bowl, cover with warm water and soak for 2 hours or longer, according to the saltiness and hardness of the fish.
2. Drain, rinse and place in a saucepan with boiling water to cover.
3. Simmeri gently, covered, until fish is tender, about 15 minutes.
4. Drain, remove skin and bones, shred fish finely.
5. Sifti flour, baking powder and salt together.
6. Combine egg, milk, butter and annatto oil and stir in dry mixture.
7. Add fish, onion and pepper and mix well.
8. Drop by tablespoonful into hot oil, 370°F, and fry until golden brown.