Bolinho de Bacalhau (Salt-Cod Fritters)

• 2 pounds Norwegian or other salt-cod fillets
• 2 pounds baking potatoes, peeled and cut into large chunks
• Salt
• Half an onion, peeled and finely chopped
• 2 large egg yolks
• 4 cloves garlic, peeled and minced
• 2 tablespoons finely chopped parsley
• 1 tablespoon olive oil
• Freshly ground black pepper
• Vegetable oil for deep frying

1. The day before cooking, prepare the salt cod by rinsing under cold water.
2. Place the fillets in a bowl and fill with cold water.
3. Refrigerate, changing water occasionally, about 24 hours.
4. The fish should be soft when ready.
5. Place the potatoes in a pot and fill with lightly salted water.
6. Bring to a boil and cook until potatoes are soft.
7. Drain, mash and set aside.
8. Drain the fillets and shred into a bowl.
9. Add the potatoes, onion, egg yolks, garlic, parsley and olive oil.
10. Work the mixture until it is blended.
11. Season with salt and pepper.
12. Pour oil into a saucepan about 3 inches deep.
13. Place over medium-high heat.
14. Meanwhile, shape the fish mixture into balls about 1 1/2 inches in diameter.
15. Test the oil by dropping in a little batter; if it sizzles immediately, the oil is ready.
16. Carefully drop a few balls in; do not crowd.
17. Fry until golden, about 2 minutes, then remove and drain.
18. Repeat with remaining batter.
19. Serve hot.

norwegian, baking potatoes, salt, onion, egg yolks, garlic, parsley, olive oil, freshly ground black pepper, vegetable oil

Taken from cooking.nytimes.com/recipes/8894 (may not work)