Cod & Potato Tapas - cooking recipe

Ingredients

1 1/4 lbs salt cod fish
5 cups unsalted potatoes (riced or finely mashed)
1/2 cup finely chopped onion
1/3 cup finely chopped fresh parsley
4 teaspoons lemon juice
1/4 teaspoon nutmeg
1/4 teaspoon pepper
3 eggs, beaten
oil (for deep frying)

Preparation

Rinse and soak the cod 12 hours or overnight in several changes of cold water.
Drain, place in a large saucepan. Cover with cold water and bring to a boil. Simmer until fish flakes easily when poked with a knife about 15 minutes.
Drain , cool and remove skin and bones.
Shred finely in the food processor making sure ther are no chunks.
Combine cod, potatoes, onion, parsley , lemon juice, nutmeg and pepper. taste and adjust seasoning.
Stir in eggs to form a firm , malleable mixture.
Using a dessert spoon scoop up a heaping spoon full of cod mixture. With a second dessert spoon cupped over the first press and form a rounded oval allowing excess to fall back into bowl. Place on a tray. continue with rest of mixture.
In 3 inches of oil heated to 375F deep fry ovals about 8 at a time till golden and crisp. Drain immediately.
Serve with lemon and olives.