Bolinhos de bacalhau

Steps

1. 1

   Step 1

   Desalt the cod. Rinse off the surface salt and put it skin side up in a large bowl of cold water in the fridge. Change the water every 8 hours or so: 36 to 48 hours for thick loins, about 24 for thin pieces. Taste a flake from the thickest part; it should be pleasantly seasoned, like ham.

   15 min

   Tip: Skin side up lets the salt drop out of the flesh and sink. Use at least four times the fish's volume in water.

2. 2

   Step 2

   Boil the potatoes in their skins until tender, about 25 minutes. Peel them while warm and mash or rice until smooth and dry, then spread out to let the steam escape.

   30 min

3. 3

   Step 3

   Put the cod in a pan of cold water, bring it just to a simmer and poach for 5 minutes. Drain and cool, then remove all the skin and bones and shred the flesh very finely with your fingers, rubbing it in a clean cloth to break up the flakes.

   15 min

4. 4

   Step 4

   Mix the cod, potato, onion, parsley, pepper and nutmeg well. Add the eggs one at a time, mixing hard, until the mixture is firm enough to hold its shape on a spoon. Taste, and add salt only if it needs it.

   10 min

5. 5

   Step 5

   Heat the oil in a deep pot to 175°C. Scoop a heaped tablespoon of mixture and pass it between two spoons three or four times to make a smooth, three-sided oval. Slide it into the oil and fry 5 or 6 at a time for 3 to 4 minutes, turning, until evenly golden.

   30 min175°C

   Watch: Fry one first as a test. If it splits, work in a spoon more potato; if it falls apart, add a little more beaten egg.

6. 6

   Step 6

   Drain on a rack or kitchen paper and serve warm or at room temperature, with lemon or with tomato rice.

   2 min