Bolinho de Bacalhau

Step by stepInstructions

1. Soak the salt cod in cold water in the fridge for 24 to 48 hours, changing the water 3 or 4 times, until it is no longer aggressively salty.
2. Simmer the cod in fresh water for 10 minutes, then drain, cool, and flake it finely, removing any bones and skin.
3. Boil the potatoes until tender, drain, and mash them smooth; let cool slightly.
4. In a large bowl, combine the flaked cod, mashed potatoes, egg, onion, garlic, parsley, and black pepper, mixing until well combined.
5. Taste the mixture before adding salt — the cod usually provides enough; add a pinch only if needed.
6. Shape the mixture into small, slightly craggy croquettes about 2 inches long, rolling them lightly in flour.
7. Heat the oil to 350°F and fry the bolinhos in batches for 4 to 5 minutes, until deep golden brown and crisp; drain on paper towels and serve hot with a squeeze of lemon.