RECIPE – Bolinho de Bacalhau (Salt Cod Fritters)

INGREDIENTS
1 lb (500 gr) good quality salt cod
1 small onion, thinly sliced
1 bay leaf
4 black peppercorns
2 cups cold mashed potatoes (left-over is fine)
2 Tbsp Italian parsley, finely chopped
2 large eggs, lightly beaten
salt and pepper to taste
vegetable oil for deep-frying

METHOD
At least 24 hours before beginning to cook, soak the cod in cold water in the refrigerator, draining the fish and changing the water at least 4 times – you can begin up to 48 hours before cooking. Remove the soaked fish from the refrigerator, rinse well in plenty of running cold water, drain well and reserve.

In a medium sauce pan add the sliced onion, bay leaf and peppercorns and 2 cups cold water. Bring to a simmer and let simmer for 5 minutes. Add the cod and 2 more cups cold water and again bring to a simmer. Once it has reached the simmering point, remove from the heat. Let the fish cool completely in the cooking liquid. Reserve, in the refrigerator if not cooking immediately.

Remove the cod from the cooking liquid, and using forks or your fingers flake it well. The flakes should be quite small. Combine the cod and the mashed potatoes in a mixing bowl, then stir in the chopped parsley. Season to taste with salt and pepper, watching the salt carefully because of the cod. When thoroughly mixed reserve at room temperature for 30 minutes.

Meantime, prepare a deep fryer using fresh oil, and bring the oil to 375F (190C). Using lightly oiled hands form the cod-potato mixture into small balls about 1.5 in in diameter (3 cm). Fry them in the hot oil until nicely browned and crisp, in batches if necessary to avoid crowding. Drain briefly on paper towels then serve immediately, garnished with fresh lime wedges and (optionally any type of mayonnaise-based sauce, such as tartar sauce).