In a medium bowl, add the all purpose flour, black pepper, saltfish, scallions and a pinch of salt (optional).
Use a wooden spoon to break the saltfish into smaller pieces and mix all the ingredients together.
Once the saltfish is evenly distributed throughout the flour, gradually add water.
Add the water a little at a time and gently stir until the batter is thick but still dripping from the spoon.
Heat a about a half inch of oil in a large skillet.
Once the oil is heated, place about 2-3 tablespoon of saltfish batter an inch part in the hot oil.
Fry on each side for 3 minutes each, flipping every 30 seconds. Constantly flipping the fritter will allow an even fry and color, as well as reduce the amount of oil that the fritter soaks up.Fry in batch so the frying pan isn't overcrowded.
Drain the excess oil on paper towel before serving.