Pataniscas de bacalhau (cod fritters)

Method

1. Begin by soaking the shredded cod in cold water for about 20 minutes, changing the water once. Drain well and squeeze to remove excess water. Set aside.
2. In a large bowl, add the plain flour and gradually add about 300 ml cold water, stirring vigorously with a fork or whisk to avoid lumps, until you have a smooth, homogeneous batter. The consistency should be similar to a thick cream.
3. Add the eggs to the batter, one at a time, beating well between each addition to incorporate them completely.
4. Finely chop the parsley and add to the batter. Add the shredded cod and mix everything very well. Season with a little freshly ground black pepper, if desired. Taste and adjust the salt, remembering that the cod is already salty.
5. Heat enough vegetable oil for deep-frying (about 2-3 cm deep) in a medium frying pan or saucepan over medium-high heat until it reaches 170-175°C. If you do not have a thermometer, test with a little batter: if it bubbles and browns quickly, it is ready.
6. Using two tablespoons, transfer small portions of the batter into the hot oil, forming pataniscas. Do not overcrowd the pan; fry 3 to 4 pataniscas at a time.
7. Fry the pataniscas for about 3 to 4 minutes on each side, or until golden and crisp.
8. Remove the pataniscas with a slotted spoon and place them on kitchen paper to drain the excess oil.
9. Serve the pataniscas de bacalhau hot, accompanied by rice and beans or a simple salad. Enjoy!