Salt Cod Fritters (Bacalaitos)

• 1 pound boneless salt cod, soaked overnight, drained and poached 15 minutes
• 1 onion, minced
• 2 garlic cloves, minced
• 1/2 teaspoon black pepper or more, or cayenne to taste
• 1 cup flour
• 2 eggs
• 1/2 cup fresh chopped parsley or cilantro
• Corn, grape seed, canola or other neutral oil for deep-frying
• Lime wedges

1. Chop salt cod with a knife, and then shred it with your fingers.
2. Combine it with the onion, garlic and pepper in a bowl, and mix well with a wooden spoon.
3. Add flour, and stir a few times; then beat in eggs one at a time.
4. Add about 1/2 cup water, and stir; continue to add water (about 1/4 cup more), until a batter forms -- it should be a bit thicker than pancake batter -- and then stir in the herb.
5. Letting mixture rest, put about 3 inches of oil in a deep saucepan, and turn heat to medium-high; bring to 350 degrees.
6. (A drop of batter will sizzle energetically when oil reaches that temperature.)
7. Gently drop tablespoonfuls of cod mixture into oil, and fry, turning once, until golden brown, about 5 minutes.
8. Work in batches, taking care not to crowd fritters.
9. Drain on paper towels, and serve with lime wedges, or keep in a warm oven until ready to serve.

salt, onion, garlic, black pepper, flour, eggs, fresh chopped parsley, wedges

Taken from cooking.nytimes.com/recipes/6597 (may not work)