Bolinho de Bacalhau

Ingredients

• 300 gsalted cod — desalted
• 2potatoes
• 2eggs
• parsley — chopped
• for fryingoil

Method

1. Start by soaking 300 g of salted cod in cold water for at least 24 hours, changing the water 2 to 3 times to remove excess salt. Once desalinated, drain the cod and pat it dry with paper towels. Flake the cod into small pieces, ensuring there are no bones or skin left.
2. Peel and cut 2 potatoes into quarters. Place them in a medium pot, cover with water, and bring to a boil over high heat. Cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and mash them until smooth, then set aside to cool slightly.
3. In a large mixing bowl, combine the flaked cod, mashed potatoes, and 2 beaten eggs. Chop a handful of parsley finely and add it to the mixture. Mix everything thoroughly until you achieve a cohesive and slightly sticky dough-like consistency.
4. Shape the mixture into small balls or oval shapes, about the size of a golf ball. Ensure they are compact and smooth, as this will help them hold together during frying.
5. In a deep frying pan or pot, heat enough oil to submerge the bolinhos over medium-high heat. The oil is ready when a small piece of the mixture sizzles and rises to the surface immediately.
6. Carefully lower the bolinhos into the hot oil in batches, avoiding overcrowding. Fry them until they are golden brown and crispy on the outside, about 3 to 4 minutes per side. Use a slotted spoon to remove them from the oil and drain on paper towels.
7. Taste one bolinho to check for seasoning. If needed, sprinkle a little salt over the hot bolinhos, keeping in mind that the cod may have retained some saltiness. Serve immediately, while they are still warm and crispy, as part of a shared meal.