Portuguese Salt-Cod Fritters
Try frying these in olive oil, like they do in Spain with croquetas, for a different flavor. Serve with lemon wedges.
SERVES 8
Cut the potatoes into chunks, put them in a pot of cold water, bring to a boil, and simmer for 15 minutes, until tender. Drain and mash the potatoes.
Put the mashed potatoes, prepared cod, onion, garlic, parsley, pepper, and egg in a mixing bowl and mix well with the paddle attachment of a stand mixer or a wooden spoon.
Form the mixture into balls.
Heat the vegetable oil in a deep fryer or heavy pot to 365°F.
Fry the balls until golden brown, drain on paper towels, and serve hot.
Soaking Salt Cod . . . . . . . . . . . . . . . . . . . . . . .
To cook with salt cod, it must be soaked overnight to remove the excess salt that is used to preserve it. Soak it in cold water, changing it several times. Drain and rinse it and it will be ready to cook. Simmer the cod in milk (2 cups per 1 pound of salt cod) and water to cover for 20 minutes. Drain the cod, separate it into flakes, and remove any bone or skin. Your salt cod is now ready to use in recipes.
