Cod Fritters

Cool the cod in a large bowl

Add enough water to cover and refrigerate for 18 hours, changing the water four times

Bring the water to a boil, add the cod, and let it simmer again

Turn off the heat, drain the cod, remove the skin and bones, and chill thoroughly

Melt the butter and olive oil in a skillet

Add the onion, ginger, garlic, and pepper

Cook until the onion is transparent, stirring occasionally

This will take about 10 minutes

Add the white wine and cook slowly for 5 minutes

Add the cod, broken into small pieces, and cook, stirring frequently, for 15 minutes

Cook the potato while doing this

Drain, peel, and mash it

Add it to the cod with the parsley, milk, egg, salt, and mix well

Let it cool for 30 minutes and refrigerate for another 30 minutes

Shape into small patties using about 1 tablespoon of mixture

Dip in flour, then eggs, and finally breadcrumbs or cracker crumbs

These can be frozen at this point and fried later when frozen

Heat the oil to a high temperature, add the fritters without crowding them, and fry until golden brown, turning occasionally (this will take about 4 minutes)

Drain on paper towels and serve with lime zest

Yield: About 45 cod fritters

Note: For a party of 30 people, prepare one and a half recipes.