Codfish Bites-Bolinhos de Bacalhau
Ingredients :
· 3/4 lb. boneless, skinned salt cod fillets*
· 2 small new potatoes, washed and peeled
· 1 small onion, minced
· 1 tbsp. fresh parsley, minced
· 1/2 tsp. salt
· 1/2 tsp. pepper
· 2 eggs, separated
· 1 to 2 tbsp. all-purpose flour
· vegetable oil for deep-frying
· malagueta pepper sauce (optional)
How To Make :
· Place salt cod in a dish with enough water to cover. Cover dish with plastic wrap and refrigerate 8 hours, or overnight. If you have time, change water once or twice during soaking.
· When fish is nearly done soaking, cut the potatoes into halves and place in a stockpot with enough water to cover by 1 inch. Bring to a boil and cook 20 minutes, or until tender. Remove from heat and let cool.
· Meanwhile, drain cod, rinse well, and place in a medium saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer for 15 minutes, or until fish is tender. Remove from heat. When fish is cool, carefully remove the bones and skin.* Chop fish into
· roughly 1/2-inch pieces.
· Mash potatoes with a fork or potato masher and place in a large mixing bowl. Add cod, onion, parsley, salt, and pepper. Beat egg yolks in a small bowl and add to codfish
· mixture. Stir to combine. If mixture is runny, add 1 to 2 tbsp. flour and mix well.
· In a small bowl, beat egg whites for about 5 or 6 minutes, or until stiff. Fold whites into codfish mixture. Cover mixture and refrigerate for 30 minutes.
· Form codfish mixture into small balls, about 1 to 1.5 inches in diameter. Pour about 2 inches of oil into a deep kettle or frying pan. Heat to 350˚F, or until a drop of water flicked into the pan jumps out.
· Use a slotted spoon to place 4 or 5 balls into the oil. Fry for 3 to 5 minutes, or until golden brown all over. Remove from oil and drain on paper towels. Serve hot, with malagueta pepper sauce for dipping, if desired.
Preparation time: 1 hour (plus overnight soaking time and 30 minutes refrigeration) Cooking time: 1 hour Makes 20 to 24 bolinhos