Ingredients:
225g bacalao, (salt cod)
3 tbsp milk, (whole or skim)
4 tbsp cornflour
1 tsp chives, chopped
1 tsp flat-leaf parsley, minced
½ small red onion, very finely diced
¼ red bell pepper, diced
2 medium eggs
125ml vegetable oil
Method:
Rinse the bacalao in running water, scrubbing off as much of the surface salt as possible. Place the cod in a large bowl and soak in plenty of water over-night, changing the water at least once (preferably before you go to bed and again as soon as you wake).
Rinse the bacalao once more, discarding the soaking water. Transfer the cod to a large pot or large cast iron casserole (Dutch oven), and add 2 litres of fresh water to cover.
Bring to a simmer over medium heat and continue cooking until the fish starts flaking (about 30–40 minutes); adding about 200ml water every so often to maintain a similar level as when it started, and stir to cook evenly.
Once the bacalao is flaking readily in the boiling water, remove the pan from the heat then drain and discard the water,
Transfer the fish to a bowl, add fresh water, and let cool until it reaches room temperature. At this point prepare the fish by flaking, discarding any bones, fins, and skin.
Crumble the cod very finely, then taste to see how much salt is left.
In a deep bowl, mix together the cod, milk, starch, chives, parsley, egg, bell pepper, and onion. If the cod was fully desalted in the previous step, add a pinch of salt.
Place a frying pan over medium-high then add the oil and heat to 175ºC. Once the oil is hot, add the cod mixture a tablespoon at a time to so you get small cakes. Taste the first one you fry to see if it needs a little more salt; if that is the case, add another pinch to the raw mixture.
Fry the patties until they are golden on both sides. Let them drain on a paper towel to remove excess oil then serve hot or warm.
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