Ingredients
Method
1.Rinse fish under cold water to remove excess salt. Place fish in a large bowl, cover with cold water; refrigerate, covered, overnight, changing the water three or four times. Drain fish; discard water.
2.Place fish in a large saucepan, cover with cold water; bring to the boil, uncovered. Reduce heat; simmer, covered, 5 minutes. Drain fish, discard water; remove skin and bones then flake fish with a fork.
3.Boil, steam or microwave potato until tender; drain. Roughly mash in a large bowl.
4.Meanwhile, heat olive oil in a large frying pan; cook onion and garlic, stirring, until onion softens.
5.Combine fish, onion mixture, parsley, olives and egg with potato.
6.Roll level tablespoons of the mixture into balls, place on a baking paper-lined tray; refrigerate 30 minutes.
7.Heat vegetable oil in a deep medium saucepan; deep-fry fritters, in batches, until browned and heated through. Drain on absorbent paper.
Salted cod, also known as salt cod, baccalà , bacalhau, bacalao and morue, is available from Italian, Spanish and Portuguese delicatessens and some speciality food stores. It needs to be de-salted and rehydrated before use.
Note
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