Boil the bacalao in water; drain well to remove the excess salt. Repeat process 2-3 times. Cool and shred the fish. Combine all of the ingredients together in a separate bowl and add the bacalao. Mix thoroughly. Fill a skillet halfway with cooking oil at medium heat. When the oil is hot, drop heaping tablespoonfuls spoonfuls of the mixture and cook until the color changes to a golden brown. (About 2 minutes, turning once). Lay the bacalaitos on paper towels to soak up the excess oil.