Bolinho de Bacalhau (Salt-Cod Fritters)

Ingredients

• 2 pounds Norwegian or other salt-cod fillets
• 2 pounds baking potatoes, peeled and cut into large chunks
• Salt
• Half an onion, peeled and finely chopped
• 2 large egg yolks
• 4 cloves garlic, peeled and minced
• 2 tablespoons finely chopped parsley
• 1 tablespoon olive oil
• Freshly ground black pepper
• Vegetable oil for deep frying

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1033 calories; 56 grams fat; 4 grams saturated fat; 0 grams trans fat; 37 grams monounsaturated fat; 10 grams polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 99 grams protein; 291 milligrams cholesterol; 10636 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6 to 8

Preparation

1. The day before cooking, prepare the salt cod by rinsing under cold water. Place the fillets in a bowl and fill with cold water. Refrigerate, changing water occasionally, about 24 hours. The fish should be soft when ready.
2. Place the potatoes in a pot and fill with lightly salted water. Bring to a boil and cook until potatoes are soft. Drain, mash and set aside.
3. Drain the fillets and shred into a bowl. Add the potatoes, onion, egg yolks, garlic, parsley and olive oil. Work the mixture until it is blended. Season with salt and pepper.
4. Pour oil into a saucepan about 3 inches deep. Place over medium-high heat. Meanwhile, shape the fish mixture into balls about 1 1/2 inches in diameter. Test the oil by dropping in a little batter; if it sizzles immediately, the oil is ready. Carefully drop a few balls in; do not crowd. Fry until golden, about 2 minutes, then remove and drain. Repeat with remaining batter. Serve hot.