Directions
Step 1
In a medium bowl, cowl the cod with 2 quarts of water. Refrigerate for twenty-four–36 hours, altering the water two or thrice.
Step 2
Drain the cod and switch to a medium pot together with the garlic and bay leaf. Cowl with 2 quarts of water and produce to a boil. Flip the warmth to medium and simmer till the fish flakes simply, about 10 minutes. Utilizing a slotted spoon, switch to a bowl (discard the bay leaf and garlic; don’t discard the water). When cool sufficient to deal with, peel off and discard the fish pores and skin, select any bones, and use a fork to flake into small items. Put aside.
Step 3
To the cooking water, add the potatoes and sufficient water to barely cowl (if wanted) and produce to a boil. Flip the warmth to medium and simmer till tender when pierced with a fork, 10–14 minutes.
Step 4
In the meantime, to a big skillet set over medium warmth, add the oil and onions. Prepare dinner, stirring often, till tender and translucent (don’t brown), about 9 minutes. Take away from the warmth.
Step 5
Drain the potatoes and switch to a big bowl. Utilizing a potato masher, mash till easy. Put aside to chill barely, about 10 minutes. Stir within the parsley, egg, reserved cod and onions, and salt and black pepper to style. Divide into 2-tablespoon parts, then use your palms to roll the parts into balls. Form every ball right into a 2-inch-long oval with tapered ends and switch to a plate.
Step 6
Wipe out the skillet and return it to the range. Pour in oil to a depth of two inches and switch the warmth to medium-high. When it’s sizzling and shimmering (about 375ºF), working in batches, fry the pastéis, turning often, till puffed and golden brown, 3–4 minutes whole. Switch to a paper towel-lined plate to empty briefly. Serve sizzling.
