Portuguese Salt Cod and Potato Fritters

What you need

• 500 g (1 lb 2 oz) salt cod, thick fillet pieces
• 500 g (1 lb 2 oz) floury potatoes, such as russet, peeled
• 1 small onion, very finely chopped
• 2 cloves garlic, very finely chopped
• 2 tbsp flat-leaf parsley, finely chopped
• 3 eggs, lightly beaten
• salt and black pepper, to taste
• 1 l (1 quart) vegetable oil, for deep-frying
• 1 lemon, cut into wedges, to serve

Method

Restated from the original video

1. 1

   Put the cod in a large bowl of cold water and refrigerate for 24 hours, changing the water 3-4 times.

2. 2

   Drain the cod, remove any skin and bones, and simmer it in fresh water until it flakes easily, 10-15 min.

3. 3

   Drain well, wrap the fish in a clean kitchen towel and rub it hard through the cloth until it breaks into fine shreds.

4. 4

   Simmer the potatoes in well-salted water until a knife slides in easily, 15-20 min.

5. 5

   Drain the potatoes, let them steam dry for a few minutes, then pass them through a ricer or mash until completely smooth.

6. 6

   In a large bowl, mix the onion, garlic and parsley with the shredded cod and the potatoes.

7. 7

   Taste before adding salt, since the fish may still be salty, then season with salt and pepper.

8. 8

   Beat in the eggs until the mixture is evenly combined and holds a soft shape.

9. 9

   Heat the oil in a deep pan to 175 °C (350 °F).

10. 10

    Shape the mixture between two tablespoons into small oval dumplings, passing it from spoon to spoon 3-4 times.

11. 11

    Slide the dumplings into the hot oil a few at a time and fry, turning once, until deep golden all over, 3-4 min.

12. 12

    Drain on paper towels and serve warm with the lemon wedges.

Imported from manusmenu.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.