Bolinhos de bacalhau — Portuguese Cod and Potato Croquettes

Cover the thin pieces of dried salted cod with about 1.5 l cold water so they are submerged, and refrigerate for about 36 hours. During this time, change the water three times at intervals of about 8–12 hours, using about 1.5 l fresh water for each soak. If the manufacturer recommends a longer soak for your product, extend the time and continue changing the water; do not taste the fish before cooking it. Finally, pour off the water and drain the cod.

Cut the peeled potatoes into pieces about 3 cm across and cover with about 1.5 l cold water. Bring to a boil, then simmer gently for 20–25 minutes, until fork-tender. Drain, return the pot to low heat for 2–3 minutes, and shake it to evaporate the moisture; then mash the potatoes thoroughly with a potato masher. Spread them in a shallow bowl and let cool completely for about 30 minutes, or longer if needed; prepare the fish while the potatoes cook.

In a second pot, cover the drained, soaked cod with about 1 l fresh cold water. Bring to a gentle simmer and cook over low heat for 8–10 minutes from that point, until the thickest pieces flake easily; allow the longer cooking time specified by the manufacturer if required. Pour off the water, drain the fish well, and remove any remaining bones. Shred all the flesh into fine fibers with two forks; this amount of salt cod yields roughly 400 g cooked fish, but use all of it regardless of the actual yield.

Finely chop the onion, garlic, and parsley. Heat 15 ml olive oil in a skillet and cook the onion over medium-low heat for 8–10 minutes, until soft without heavy browning; add the garlic for the last minute. Add the shredded cod and cook, stirring, for 2–3 minutes, until the visible moisture evaporates. Transfer the contents of the skillet to a shallow bowl and let cool completely for about 30 minutes, or longer if needed; the potatoes are cooling at the same time.

Combine the completely cooled, dried potatoes with the cold cod and onion, parsley, and pepper. Beat both eggs and mix all of them in a few additions, combining thoroughly each time. The mixture should be firm, stay in a mound on a spoon, and release no liquid; do not process it in a blender, and do not taste it after adding the raw eggs. Do not add salt—the desalted cod still contributes a salty flavor.

Pour the remaining 5 ml olive oil onto a small plate and use it to lightly oil two tablespoons as you shape the croquettes. Scoop up some mixture with one spoon and pass it between the two, smoothing it into an oval about 6 cm long and no more than about 3 cm thick. Shape about 24 similarly sized croquettes and place them on a plate. Do not press them firmly; a smooth, compact surface makes them easier to transfer to the oil.

In a deep pot about 18 cm in diameter, heat 1 l sunflower oil over medium heat to 175–180°C; the oil should fill no more than one third of the pot's height. Carefully lower in 4 croquettes at a time and fry for about 5–6 minutes, turning gently, until the crust is evenly golden and firm and the centers are hot and set. Keep the oil bubbling steadily without smoking; reduce the heat if the croquettes darken quickly. Fry all the croquettes in 6 batches, letting the oil heat back up between batches; the whole process takes about 35–40 minutes, including adding and removing them.

Lift the croquettes out with a slotted spoon onto a plate lined with paper towels and let the excess oil drain away. Serve after briefly draining, allowing 4 croquettes per snack-size serving; fry the remaining batches as you go.