Cod Potato Tapas Recipe

Ingredients for Cod Potato Tapas

• Salt Cod Fish
• 2 lbs potatoes (cooked and mashed)
• 1/2 cup finely chopped yellow onion
• Fresh Parsley
• 2 tbsp lemon juice
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 2 large eggs
• Vegetable oil for deep frying

How to Make Cod Potato Tapas

1. Rinse and soak 1 lb cod fillets in several changes of cold water for 12 hours or overnight.
2. Drain the cod and place in a large saucepan.
3. Cover with cold water and bring to a boil. Reduce heat and simmer for 15 minutes, or until the fish flakes easily with a fork.
4. Drain the cod, let it cool, and remove the skin and bones.
5. Finely shred the cod using a food processor, ensuring a smooth texture with no chunks.
6. In a large bowl, combine the shredded cod with 2 lbs potatoes (cooked and mashed), 1/2 cup finely chopped yellow onion, 1/4 cup chopped fresh parsley, 2 tbsp lemon juice, 1/4 tsp ground nutmeg, and salt and pepper to taste.
7. Gently stir in 2 large eggs until a firm, malleable mixture forms.
8. Using a dessert spoon, scoop heaping spoonfuls of the cod mixture.
9. With a second dessert spoon, shape each spoonful into a rounded oval, allowing excess to fall back into the bowl.
10. Place the formed tapas on a baking tray.
11. Repeat steps 8-10 until all the mixture is used.
12. Heat 3 inches of vegetable oil in a deep fryer or large pot to 375°F (190°C).
13. Carefully fry the tapas in batches of 8, until golden brown and crispy (about 3-4 minutes per batch).
14. Remove the tapas with a slotted spoon and place them on a wire rack to drain excess oil.
15. Serve immediately with lemon wedges and olives. Enjoy!