Crispy Cod and Potato Bites

1. Boil Potatoes

Boil the peeled and quartered potatoes in salted water until they are soft enough for a fork to slide in easily. Once they are tender, drain them and immediately mash them until smooth.

2. Poach and Shred Cod

While the potatoes are boiling, prepare the cod. If using desalted bacalao, poach it for about 2 minutes; if using fresh cod, poach it for 3 minutes. Once poached, let the fish cool slightly before shredding it into small pieces with your hands.

3. Combine Ingredients

Combine the mashed potatoes and shredded cod in a large bowl. Season the mixture with salt and pepper to taste. Add the lightly beaten eggs, crushed garlic, flour, baking powder, beer, and finely chopped parsley. Mix everything together thoroughly to form a smooth, creamy paste.

4. Rest Batter

Cover the bowl and let the batter rest in the fridge for about 2 hours.

5. Fry Fritters

Heat a generous amount of olive or sunflower oil in a wide skillet over medium heat. Drop spoonfuls of the cod mixture into the hot oil and cook until the fritters are golden brown, turning them over once during cooking.

6. Drain and Season Fritters

Once the fritters are done, drain them on paper towels to remove any excess oil. Taste one to check the seasoning, and add more salt if necessary.

7. Serve Fritters

Serve your crispy cod and potato bites hot, and enjoy the satisfying crunch and flavorful interior.