Tapas: Bolitas de Bacalao

Bolitas de Bacalao (little cod balls) are delicious tapas from Southern Spain and Portugal. They are made from the traditional salt cod, so need pre-preparation, but only take half an hour to prepare. Here's how...!

Ingredients for 5 people:

500 grams salt cod (any other fish would do just as well)                        Olive oil for frying
300 grams potatoes, coarsely chopped                                                  Plenty chopped parsley
1 large onion, finely chopped                                                                 Plain flour
2 large eggs, beaten                                                                               Breadcrumbs
2 teeth garlic, chopped                                                                          Salt and pepper
               
Method:

Soak the cod in water for 24 hours to remove salt, changing the water 3 or 4 times. You can leave it in the fridge overnight. Once ready, fry the cod with the onion and garlic for ten minutes or so, or till the cod flakes and the onion is golden. Remove from the frying pan and allow to cool, then carefully remove any skin and bones from the cod.

Chop the potatoes and boil them, and when ready, mash them with a little olive oil. Once everything is cool, take a fork and mash the cod, onion and garlic together with the potato, a little salt and pepper and lots of parsley forming a mixture of everything.

Now form 4-5cm diameter balls from the mixture and roll them in the flour, dip them in the egg and finally roll them in the breadcrumbs. (At this stage one could freeze the cod balls for future use). Fry the cod balls in a frying pan with plenty of hot olive oil until golden, keeping them on the move constantly.

Two or three cod balls make a lovely tapa served with a little salad, and /or some alioli (garlic mayonnaise) for dipping.

The ideal accompaniment to this tapa would be a Fino or Manzanilla Sherry.