Pastéis de Bacalhau (Portuguese Cod Fritters)

Instructions

1. Soak the salted cod in cold water in the fridge for 24 hours, changing the water 2 to 3 times, until pleasantly seasoned but no longer harshly salty.
2. Put the potatoes in a saucepan, cover with cold water, and bring to a boil. Simmer for 20 to 25 minutes until tender. Drain, peel while still warm, and mash until smooth.
3. Meanwhile, place the soaked cod in a saucepan, cover with water, and bring to a gentle simmer. Cook for 10 to 12 minutes until the fish flakes easily. Drain, cool slightly, then remove any skin and bones.
4. Flake the cod very finely with your fingers or a fork until it looks almost thread-like. This finer texture helps the fritters hold together and keeps the inside light.
5. In a bowl, combine the mashed potatoes, cod, onion, parsley, and black pepper. Add the eggs one at a time, mixing well after each one, until you have a firm but supple mixture. Taste and add a tiny pinch of salt only if needed.
6. Let the mixture cool for 10 minutes. If it feels too loose to shape, chill it for 15 to 20 minutes.
7. Heat the oil in a deep saucepan or heavy pot to 180°C to 190°C.
8. Use 2 tablespoons to shape the mixture into small oval quenelles or compact torpedo shapes. They should look slightly rustic, not mathematically perfect. A relief for all involved.
9. Fry the fritters in batches for 3 to 4 minutes, turning as needed, until deep golden brown all over. Do not crowd the pan.
10. Transfer to paper towel and serve hot or warm with lemon wedges.