Pastéis de Bacalhau

Method

Soak the salted cod in cold water for 24 hours, changing the water several times, then boil until tender and flake into fine pieces, discarding any bones. Peel and boil potatoes until soft, then mash finely with the flaked cod. Finely dice the onion and garlic, then fry gently in a little oil until softened, and stir into the cod mixture along with the chopped parsley, salt, and pepper. Beat the eggs with the flour and fold into the mixture to create a sticky dough. Heat the oil to 180°C, then carefully drop spoonfuls of the mixture into the oil, frying until golden on all sides, about 3-4 minutes per batch. Drain on kitchen paper and serve hot, traditionally with lemon wedges or a simple salad.