Bacalhau com Batata Frita

Method

1. Soak the salted cod in cold water for 24 hours, changing water every 6 hours to remove excess salt.
2. Peel and cut potatoes into thin strips, then rinse under cold water until water runs clear.
3. Heat olive oil in a deep fryer or large pot to 175°C (350°F).
4. Fry potatoes in batches until golden brown, drain on paper towels, and season with salt, pepper, paprika, garlic, and onion powder.
5. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.