Bolinho de Bacalhau

Directions

1. 1

   Cook and shred the cod carefully

   Simmer the soaked, fully desalted cod in fresh water for 10 minutes until it flakes easily. Drain and let it cool enough to handle, then shred it finely by hand, running your fingers through it to catch and remove every stray bone and bit of skin.

2. 2

   Bring the base together

   In a large bowl, mix the shredded cod with the mashed potato, finely diced onion, minced garlic, and chopped parsley, tossing until evenly distributed throughout.

3. 3

   Bind with eggs

   Beat in the eggs and black pepper, mixing until the mixture turns cohesive enough to hold its shape when you press a spoonful together - if it still feels loose, that's a sign it needs more mixing, not more egg.

4. 4

   Chill before shaping

   Refrigerate the mixture for 20 minutes. A cold mixture is far easier to shape and holds together much better once it hits the hot oil.

5. 5

   Shape with two spoons, the traditional way

   Scoop a portion with one spoon and use a second spoon to smooth it into a neat oval quenelle, passing the mixture between the two spoons until it forms a clean shape.

6. 6

   Fry to a deep, even gold

   Heat oil to 350F (175C) and fry the fritters in small batches for 3-4 minutes, turning once, until deeply golden on the outside and fully heated through in the center.

7. 7

   Drain and serve hot

   Lift onto paper towels to drain briefly, then serve immediately while the outside is still crackling crisp, with lemon wedges alongside if you like a bit of brightness.