10 oz. salt cod, skinned, boned and chopped
1 white onion, peeled and finely chopped
1 medium potato, diced (Yukon Gold)
1 bay leaf
2 cloves garlic, minced
2 large eggs
1 cup milk
1/4 cup all-purpose flour
1/4 cup flat-leaf parsley, chopped
2 tablespoons olive oil
salt and pepper, to taste
Place the cod under cold, running water to remove surface salt. Soak cod, covered, in a large bowl of cold water for 24 hours, changing water every 8 hours.
Drain fish and transfer to a medium saucepan. Add the chopped onion and bay leaf and cover with 2-3 inches of water.
Bring mixture to a boil, then let simmer over medium-low heat for 10-12 minutes, or until fish is flaky.
Use a slotted spoon to remove cod to a plate and set aside. Leave onion and bay leaf in the water.
Bring water back up to a boil and add diced potato. Cook until fork tender, about 10 minutes, then drain water and discard bay leaf.
Combine potato, onion, cod and 2 tablespoons olive oil in a large bowl and mash them all together until you form a thick paste.
Add in parsley and minced garlic, season with salt and pepper and mix well.
In a separate saucepan (or after rinsing out the one you were using) over medium heat, bring milk up to a low boil and slowly stir in flour. It will be lumpy– continue stirring.
Once smooth, remove from heat (still stirring so mixture cools), and beat in eggs, one at a time until completely incorporated.
Stir in cod and potato mixture and mix well.
In a large, heavy-bottomed pot or Dutch oven over medium-high heat, bring 2-3 inches of frying oil up to 350 F.
Use 2 spoons to shape your fritters, then gently lower them into the hot oil. Cook for 2-3 minutes, or until golden brown and cooked through, flipping fritters over so they cook evenly.
Continue with remaining fritters, then remove with a slotted spoon and set aside on a paper bag (or paper towel-lined plate) to drain.