400 g of cod from Porto cut into pieces
1 tablespoon of olive oil
1 medium onion diced
1/2 teaspoon of crushed garlic
2 green pepper flakes
1 tablespoon of dried oregano
1/2 teaspoon of ground nutmeg
1 kg of potato
1/2 cup of chopped fresh parsley
1 cup of cornmeal well crushed
1 liter of oil (or more, if needed, for frying)
400 g of cod from Porto cut into pieces
1 tablespoon of olive oil
1 medium onion diced
1/2 teaspoon of crushed garlic
2 green pepper flakes
1 tablespoon of dried oregano
1/2 teaspoon of ground nutmeg
1 kg of potato
1/2 cup of chopped fresh parsley
1 cup of cornmeal well crushed
1 liter of oil (or more, if needed, for frying)
Soak the cod in a bowl with water for 24 hours in the refrigerator, changing the water three times during this period
Place the cod pieces in a pot with clean water and cook until tender
Drain and flake the cod, removing all bones and skin. Reserve
In a skillet, heat the olive oil and sauté the onion, garlic, and green pepper flakes
Add the cod, oregano, and nutmeg
Mix well to combine flavors and reserve
Cook the potatoes whole
When tender, drain, remove skin, and place in a large bowl
Mash well until completely smooth
Combine with the cod and mix everything together
Add parsley and cornmeal and mix with your hands
The dough is good when it becomes homogeneous and no longer sticks together
To make the fritters, take out large portions using a tablespoon as a measure
If you have a scale, calculate 100 grams for each fritter
Place oil in a deep skillet and, if needed, add more to cover the fritters
Heat the oil well (180 degrees) and fry the fritters, about four at a time
After golden brown, drain them, pat dry with paper towels, and serve.
