Bolinhos de Bacalhau (Salt Cod and Potato Fritters)

• 350 g Salted cod, boneless if possible
• 700 g Russet potato
• 1 medium Yellow onion
• 2 cloves Garlic
• 15 g Fresh parsley
• 2 Egg
• ½ tsp Black pepper
• ½ tsp Fine sea salt, use only if needed after tasting
• 750 ml Vegetable oil, for frying
• 1 piece Lemon

1. Soak the salted cod in cold water for 12 hours, changing the water 2 to 3 times. Drain well.
2. Peel the potatoes and cut into even chunks. Put in a large pot, cover with cold water, bring to the boil, then simmer for 15 to 20 minutes until very tender.
3. While the potatoes cook, put the cod in a saucepan and cover with fresh cold water. Bring just to a gentle simmer and cook for 8 to 10 minutes until the fish flakes easily; drain.
4. Mash the potatoes until smooth, then leave for 5 minutes so steam can escape. Flake the cod, removing any skin and bones, and add it to the potatoes.
5. Finely chop the onion and parsley, and crush the garlic. Mix them into the potato and cod with the eggs and black pepper until you have a cohesive, thick mixture; taste and add fine sea salt only if it needs it.
6. Heat the vegetable oil to 175°C (350°F). Shape the mixture into small quenelles or oval fritters and fry in batches for 3 to 4 minutes, turning, until deep golden and crisp.
7. Lift out and drain briefly, then serve hot with the lemon cut into wedges for squeezing. Keep frying the remaining batches, letting the oil return to temperature between rounds.

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