Directions
Step 1
In a medium bowl, duvet the cod with 2 quarts of water. Refrigerate for twenty-four–36 hours, converting the water two or 3 times.
Step 2
Drain the cod and switch to a medium pot in conjunction with the garlic and bay leaf. Quilt with 2 quarts of water and produce to a boil. Flip the warmth to medium and simmer till the fish flakes simply, about 10 mins. The usage of a slotted spoon, switch to a bowl (discard the bay leaf and garlic; don’t discard the water). When cool sufficient to take care of, peel off and discard the fish pores and skin, select any bones, and use a fork to flake into small items. Put aside.
Step 3
To the cooking water, upload the potatoes and sufficient water to slightly duvet (if wanted) and produce to a boil. Flip the warmth to medium and simmer till comfortable when pierced with a fork, 10–14 mins.
Step 4
In the meantime, to a big skillet set over medium warmth, upload the oil and onions. Cook dinner, stirring from time to time, till comfortable and translucent (don’t brown), about 9 mins. Take away from the warmth.
Step 5
Drain the potatoes and switch to a big bowl. The usage of a potato masher, mash till clean. Put aside to chill moderately, about 10 mins. Stir within the parsley, egg, reserved cod and onions, and salt and black pepper to style. Divide into 2-tablespoon parts, then use your palms to roll the parts into balls. Form each and every ball right into a 2-inch-long oval with tapered ends and switch to a plate.
Step 6
Wipe out the skillet and go back it to the range. Pour in oil to a intensity of two inches and switch the warmth to medium-high. When it’s scorching and shimmering (about 375ºF), operating in batches, fry the pastéis, turning from time to time, till puffed and golden brown, 3–4 mins general. Switch to a paper towel-lined plate to empty in short. Serve scorching.
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