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1
Soak the salt cod, immersed in cool water and covered well, overnight in the refrigerator.
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2
Change the water 4 times at 3-hour intervals during day hours.
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3
Drain the salt cod and pat it dry, pressing upon the flesh to squeeze out any excess water.
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4
Clean thoroughly, removing any skin and bones.
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5
Chop the salt cod into 1/4-inch cubes and put it into a bowl with the eggs, currants, pine nuts, bread crumbs and parsley.
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6
Season with salt and pepper, to taste.
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7
Mix well to combine.
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8
Using your hands, form the mixture into little round shapes.
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9
Coat each shape with the flour, and set aside to rest.
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10
Fill a deep pot no more than halfway with extra-virgin olive oil.
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11
Heat oil over medium-high heat until it reaches a temperature of 360 to 365 degrees F. The oil should remain at or around this temperature throughout the cooking process.
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12
Working in batches of 6, fry the cod balls until golden brown.
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13
Use a slotted spoon or spider to gently drop the balls into the water, being careful not to splatter the hot oil.
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14
Using the same spoon or spider, remove the finished balls to drain on paper towels.
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15
Combine onions, lemon juice, chili flakes and mint.
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16
Drizzle with extra-virgin olive oil and serve immediately garnished with the lemon.
