These Brazilian salt cod fritters are made with fresh fish rather than dried, salted fish. They're crispy and creamy all at once.
- 1 pound cod, trimmed
- 2 cups kosher salt
- 1 large onion
- 4 bay leaves
- 1 teaspoon black peppercorns
- 1 cup heavy cream
- 2 cups cold mashed potatoes
- 2 tablespoons scallions, sliced thinly
- 2 large eggs
- Salt and pepper to taste
- Oil for deep frying
Salt the fish fillet evenly and liberally, then cover and chill for 24 hours in the refrigerator.
The next day, rinse the fish well under cold water. In a medium pot, add the onions, bay leaves, peppercorns and heavy cream. Add the fish and top off with water to cover, if needed. Slowly bring it up to a simmer, about 10 minutes. Remove from the heat and let the fish cool in the liquid.
Remove the fish from the liquid and, using your fingers, flake the fish up into small pieces. Combine the cod with the potatoes, scallions and eggs and mix well, adding additional salt only if necessary.
Form fish mixture into 1 to 1 1/2 inch-balls or cake shapes. In a large pot, heat the oil to 375 F. Slowly drop the fritters in and fry until golden brown and crisp, working in batches if necessary. Drain the fritters on a plate lined with paper towels. Serve hot.