Bolinho De Bacalhau (Salt-Cod Fritters)

The day before cooking, prepare the salt cod by rinsing under cold water. Place the fillets in a bowl and fill with cold water. Refrigerate, changing water occasionally, about 24 hours. The fish should be soft when ready.

Place the potatoes in a pot and fill with lightly salted water. Bring to a boil and cook until potatoes are soft. Drain, mash and set aside.

Drain the fillets and shred into a bowl. Add the potatoes, onion, egg yolks, garlic, parsley and olive oil. Work the mixture until it is blended. Season with salt and pepper.

Pour oil into a saucepan about 3 inches deep. Place over medium-high heat.

Meanwhile, shape the fish mixture into balls about 1 1/2 inches in diameter. Test the oil by dropping in a little batter; if it sizzles immediately, the oil is ready. Carefully drop a few balls in; do not crowd.

Fry until golden, about 2 minutes, then remove and drain. Repeat with remaining batter. Serve hot.