Pataniscas de Bacalhau

Ingredients

• Vegetable oil (for frying)
• Salt (to taste)
• Black pepper (to taste)
• Eggs (2 large)
• All-purpose flour (1 cup)
• Fresh parsley (1/4 cup, chopped)
• Garlic (2 cloves, minced)
• Onion (1 small, finely chopped)
• Salted cod (1 cup, cooked and shredded)
• Lemon wedges (for serving)
• Aioli (optional) (for dipping)

Instructions

1. Begin by soaking the salted cod in water for 24 hours, changing the water several times. This process will remove excess salt and rehydrate the fish. After soaking, cook the cod in boiling water for about 10 minutes until tender. Drain, cool, and shred the cod into small pieces.
2. In a mixing bowl, combine the shredded cod, chopped onion, minced garlic, and chopped parsley. Mix well to distribute the ingredients evenly.
3. In another bowl, beat the eggs and then add the flour, salt, and pepper. Mix until you achieve a smooth batter.
4. Gently fold the cod mixture into the batter, ensuring everything is well combined without overmixing.
5. Heat a generous amount of vegetable oil in a frying pan over medium heat. You want enough oil to submerge the fritters halfway.
6. Using a spoon, drop dollops of the batter into the hot oil, being careful not to overcrowd the pan. Fry the fritters until golden brown on both sides, about 3-4 minutes per side.
7. Once cooked, remove the fritters with a slotted spoon and drain them on paper towels to remove excess oil.
8. Serve the pataniscas de bacalhau hot, garnished with lemon wedges and accompanied by aioli for dipping if desired.