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1
In a large bowl, cover the salt cod with cold water, refrigerate and let soak for 2 days, changing the water every 8 hours.
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2
Drain.
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3
In a medium pot, cover the salt cod with water and boil for 15 minutes.
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4
Remove the fish from the pot, reserving the cooking liquid.
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5
Let the salt cod cool till easy to handle, then use your fingers to finely shred it into a large bowl.
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6
Meanwhile, boil the potatoes in the salt cod cooking water until tender, about 20 minutes.
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7
Let the potatoes cool then pass them through a potato ricer into the bowl with the salt cod.
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8
Stir in the onion, garlic, cilantro and egg yolks.
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9
Season to taste with salt and pepper, then sprinkle the flour over the salt cod mixture and fold it in.
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10
Beat the egg whites to soft peaks then fold the egg whites into the salt cod.
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11
Form the batter into 10 balls, about 1/4 cup each, then roll them in the bread crumbs.
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12
Line a baking sheet with paper towels.
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13
In a medium pot, heat the oil to 350.
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14
Fry the cod balls in batches until golden brown, about 6 minutes per batch.
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15
Drain the cod balls on the paper towellined baking sheet, then serve.
