Brasilian Deep Fried Fish Fritters: Bolinos de Bacalhau

1. 1

   Preheat the oven to 375 degrees F (190 degrees C.)

2. 2

   Cook the haddock with the milk and bay leaves, in a tray covered with foil, for 15 minutes.

3. 3

   Cook the potatoes in boiling salted water for about 15 minutes until soft.

4. 4

   Drain them, then dry out in the pan on the heat and mash.

5. 5

   Flake the cooked fish into a large bowl, picking out any bones.

6. 6

   Add the mashed potato, finely chopped parsley and mint, lemon zest, eggs, chile and salt and pepper.

7. 7

   Mix well, taste.

8. 8

   Add more salt, if necessary.

9. 9

   Flour your work surface, then take 1 tablespoon of the mix in your hands with a little flour and make into torpedo-shaped fritters, rolling in the flour.

10. 10

    Rough and ready is good.

11. 11

    Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a 1/3 of the way up.

12. 12

    Heat over a medium heat until a deep frying thermometer inserted into the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)

13. 13

    Deep-fry the fritters for about 5 minutes until brown and crispy.

14. 14

    Drain on kitchen towel, sprinkle with sea salt and serve on a large plate with lots of lemon halves.

* Per serving · 4 servings · Values may vary.