Spanish Cod Croquettes (Croquetas de Bacalao)

Method

1. Soak the cod in water for 24 hours, changing the water every 6 hours to remove excess salt.
2. Boil the potatoes until tender, then mash them.
3. In a pan, sauté the onion and garlic until soft.
4. Mix the flaked cod, mashed potatoes, sautéed onion, and garlic in a bowl.
5. Add flour, beaten egg, salt, and pepper to the mixture, then stir until well combined.
6. Form the mixture into small oval shapes.
7. Heat oil in a deep fryer or pan, and fry the croquettes until golden brown.
8. Drain on paper towels and serve warm.
9. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.