Cod Fritters

Ingredients

• •450g (1 lb) dried salt cod (bacalhau)
• •450g (1 lb) russet potatoes, peeled and cubed
• •2 large eggs
• •1 small yellow onion, finely grated
• •3 tablespoons fresh flat-leaf parsley, finely chopped
• •1/4 teaspoon freshly ground black pepper
• •1 litre (4 cups) neutral oil, for deep-frying

Directions

1. 1Place the salt cod in a large bowl, cover with cold water, and refrigerate for 24 hours, changing the water 3–4 times to remove the excess salt.
2. 2Drain the cod, place it in a saucepan, cover with fresh cold water, and bring to a gentle simmer over medium heat. Cook for 10 minutes until the fish flakes easily, then drain and let cool.
3. 3Meanwhile, boil the potato cubes in salted water until completely tender, about 15 minutes. Drain and mash until smooth, then let cool slightly.
4. 4Flake the cooled cod with your fingers, removing all skin and bones, then chop finely.
5. 5In a large bowl, combine the mashed potato, flaked cod, grated onion, parsley, eggs, and black pepper. Mix well until a cohesive, slightly sticky dough forms. Taste and adjust seasoning — add salt only if needed, as the cod retains saltiness.
6. 6Using two tablespoons, shape the mixture into oval quenelles (about 2 tablespoons each), forming roughly 24 fritters. Refrigerate for 15 minutes to firm up.
7. 7Heat the oil in a deep saucepan to 180°C (350°F). Fry the fritters in batches of 4–5, turning once, until deep golden brown, about 3–4 minutes per batch. Drain on paper towels and serve hot.

💡 Change the soaking water frequently and taste a tiny flake before mixing to gauge saltiness — this determines whether you need to add any salt to the dough.

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