Fried cod croquettes bolinho de bacalhau

First, desalt the fish. Soak the salt cod for 12 to 24 hours in cold water and change the water several times so the fish loses the excess salt.

Put the desalted cod in a pot, cover with clean water and simmer gently for about 10 minutes. Then drain it, remove the skin and bones, and flake the flesh finely.

Peel the potatoes and boil them until soft, then mash them into a smooth puree and let it cool.

Finely chop the onion and garlic and stir them into the potato puree together with the flaked cod.

Add the eggs and chopped parsley, season with salt and pepper, and work a cohesive mixture that holds its shape.

Using two spoons, shape the mixture into ovals or small balls the size of a walnut. You will get about 20 pieces.

Heat the sunflower oil in a pot or fryer to 180 °C. Fry the croquettes in small batches until golden, about 3 to 4 minutes, turning them for an even color.

Lift the finished pieces out with a slotted spoon onto a paper towel to drain off the excess fat.

Serve the croquettes hot, ideally with a wedge of lime or a mayo dip. They taste best freshly fried, when they are at their crispest and soft inside.