Crispy Cod Fritters

The recipe for this delicious cod fritters or Pasteis de bacalhau from Portugal is from the Mediterranean cookbook. 

1 lb 2oz (500g) salt cod

1 lb 2oz (500g) russet potatoes

1 onion grated

1/4 cup chopped flat leaf parsley

black pepper or chile flakes

2 eggs

olive oil for frying

Soak the salt cod in several changes of water for 48 hours and drain the soaked salt cod and reserve. Place the potatoes in a pan and cover with water, bring to a boil and cook for 20 minutes until the potatoes are tender. 

In another pan, cook the fish in simmering water for 10 minutes and remove the fish and reserve. Drain the potatoes and peel them as soon as they are cool to handle. Skin and bone the fish using your fingers and flake the flesh with a fork. 

Mash the potatoes with onion, parsley, pepper, fish and beat in the eggs. Pour oil in a frying pan, fill it half way and heat, when a cube of bread browns in 30 seconds it is ready.

Drop teaspoons of fish mixture into the hot oil, a few at a time. Wait until it comes to the surface and turn them over, remove with a slotted spoon and drain on a paper towel. Repeat until the mixture is used and serve hot with chilli sauce on the side.

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