Bacalhau à Zé do Pipo with Crispy Breadcrumbs

Method

1. Soak the salted cod in water for 24 hours, changing the water every 6 hours to remove excess salt.
2. Cook the potatoes in boiling salted water until tender, then mash them.
3. In a separate pan, melt butter and sauté minced garlic until fragrant.
4. Add the mashed potatoes and mix well with the garlic butter.
5. In a separate bowl, beat the eggs and season with salt and pepper.
6. Pour the beaten eggs over the potato mixture and stir to combine.
7. Heat olive oil in a skillet and cook the mixture until golden brown on both sides.
8. Top with crispy breadcrumbs and a squeeze of lemon before serving.
9. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.