Portuguese Cod and Potato Fritters

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 water until tender, then mash them.
3. In a bowl, mix the mashed potatoes, flaked salted cod, flour, beaten egg, and milk to form a thick batter.
4. Heat vegetable oil in a pan and drop spoonfuls of the batter into the oil, frying until golden brown.
5. Drain on paper towels and serve with a squeeze of lemon.
6. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.