Cod Fritters

Place the cod under cold, running water to remove surface salt. Soak cod, covered, in a large bowl of cold water for 24 hours, changing water every 8 hours.

Drain fish and transfer to a medium saucepan. Add the chopped onion and bay leaf and cover with 2-3 inches of water.

Bring mixture to a boil, then let simmer over medium-low heat for 10-12 minutes, or until fish is flaky.

Use a slotted spoon to remove cod to a plate and set aside. Leave onion and bay leaf in the water.

Bring water back up to a boil and add diced potato. Cook until fork tender, about 10 minutes, then drain water and discard bay leaf.

Combine potato, onion, cod and 2 tablespoons olive oil in a large bowl and mash them all together until you form a thick paste.

Add in parsley and minced garlic, season with salt and pepper and mix well.

In a separate saucepan (or after rinsing out the one you were using) over medium heat, bring milk up to a low boil and slowly stir in flour. It will be lumpy-- continue stirring.

Once smooth, remove from heat (still stirring so mixture cools), and beat in eggs, one at a time until completely incorporated.

Stir in cod and potato mixture and mix well.

In a large, heavy-bottomed pot or Dutch oven over medium-high heat, bring 2-3 inches of frying oil up to 350º F.

Use 2 spoons to shape your fritters, then gently lower them into the hot oil. Cook for 2-3 minutes, or until golden brown and cooked through, flipping fritters over so they cook evenly.

Continue with remaining fritters, then remove with a slotted spoon and set aside on a paper bag (or paper towel-lined plate) to drain.

Serve immediately.