Traditional Portuguese Baccalhau Fritters

Method

1. Soak the cod in cold water for 48 hours, changing the water every 12 hours to remove excess salt.
2. Cook the potatoes until tender, then mash them.
3. In a bowl, combine the flaked cod, mashed potatoes, parsley, green onions, egg, salt, and pepper.
4. Form the mixture into small patties.
5. Heat oil in a deep fryer or large pan to 375°F (190°C).
6. Fry the patties until golden brown and crispy, about 3-4 minutes per side.
7. Drain on paper towels and serve warm.
8. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.