Fried cod balls

Ingredients for 4 servings:

• 300 g fish (stockfish, dried cod)
• 250 g potatoes, floury
• 1 onion(s)
• 3 tbsp parsley, chopped
• 4 cl port wine
• salt and pepper
• nutmeg
• 2 eggs
• Oil for frying
• 1 lemon(s)

Instructions

Working time approx. 45 minutes; Rest time approx. 1 day 1 hour; Total time approx. 1 day 1 hour 45 minutes

In Portugal they are a hit

Soak the cod in cold water for at least 1, preferably 2 days, changing the water several times. Then cook in boiling water for about 15 minutes. Remove, let cool slightly, remove any skin and bones, and mince the fish pieces. Peel and wash the potatoes and cook until tender, about 25 minutes. Drain, let the steam evaporate, and press the potatoes through a ricer while they are still warm. Peel and finely chop the onion. In a bowl, thoroughly mix the potato mixture with the fish, onion, and chopped parsley. Stir in the port wine and season with salt, pepper, and freshly grated nutmeg. Beat in the eggs one at a time until a dough forms. Form small balls, about 2.5 cm in diameter, and fry in oil heated to 175°C until golden brown. Remove the cod balls, drain on kitchen paper, and serve lukewarm with lemon wedges. Info: Stockfish is made from cod, but pollock and haddock can also be air-dried after the heads have been removed and gutted. Unlike dried cod, stockfish is not salted; its meat is dry and hard, so it needs to be soaked for a long time to achieve its delicious taste. In Portugal, they are called bolinhos, and they are a real hit there.