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1. Starting a day ahead, place the cod in a glass, enameled or stainless-steel bowl or pan, cover it with cold water and soak for at least 12 hours, changing the water 3 or 4 times.
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2. Preheat the oven to 200°. Heat 3 or 4 inches of vegetable oil or shortening in a deep-fat fryer to 375° on a deep-frying thermometer. Line a large shallow baking pan with a double thickness of paper towels.
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3. Then deep-fry the potatoes, turning them about in the hot oil with a slotted spoon, for 2 to 3 minutes, or until they are crisp and light brown. Transfer the potatoes to the baking pan and keep them warm in the oven.
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4. Drain the cod, rinse under cold running water, place it in a saucepan and add enough fresh water to cover the fish by 1inch. Bring to a boil over high heat. (Taste the water. If it seems excessively salty, drain, cover with fresh water, and bring to a boil again.)
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5. Reduce the heat to low and simmer uncovered for about 20 minutes, or until the fish flakes easily when prodded gently with a fork. Drain thoroughly.
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6. With a small knife, remove and discard any skin and bones and separate the fish into coarse flakes. Return the fish to the pan, cover, and set aside.
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7. In a heavy 10- to 12-inch skillet, heat the ½ cup of olive oil over moderate heat until a light haze forms above it. Add the onions and cook, stirring frequently, for 5 to 8 minutes, or until they are lightly brown. Stir in the cod and continue to cook, stirring, until it is heated through.
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8. With a fork or whisk, beat the eggs with the black pepper until frothy. Pour the eggs into the skillet, adding 1 or 2 tablespoons of oil if necessary. Cook over low heat, stirring with the flat of a table fork or a rubber spatula, until they form soft, creamy curds.
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9. Quickly fold in the potatoes, taste for seasoning and transfer the entire contents of the pan to a heated platter. Sprinkle with the parsley and serve at once.
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