Codfish Bites

Bone and skin the salt cod fillets.

Soak fish in a dish and cover with enough water. Wrap the dish with plastic cover. Place in the refrigerator for 8 to 24 hours.

Wash, peel, and halve the potatoes. Set aside.

Place potatoes in a stockpot. Add water to cover.

Parboil and simmer for about 20 minutes, or until potatoes are tender.

Remove from heat. Allow to cool.

When cooled, mash with a fork and place in a large mixing bowl. Set aside.

Drain and rinse cod. Transfer in a saucepan.

Add enough water to cover cod. Parboil then lower the heat. Cook until tender, for about 15 minutes.

Remove from heat. Allow to cool. Cut fish into pieces.

Add cod, onion, parsley, salt, and pepper to mashed potatoes.

Separate the yolks from whites of eggs. Beat egg yolks in a small bowl. Add to codfish mixture and blend well.

In a separate bowl, whisk egg whites for about 5 or 6 minutes, or until stiff.

Spread whites into codfish mixture.

Place a lid over saucepan, then place in a refrigerator for 30 minutes.

Use your hands to shape codfish mixture into small balls.

Place 4 or 5 balls into heated oil in a frying pan. Fry for 3 to 5 minutes.

When balls are golden brown, remove from saucepan. Drain on paper towels.

Transfer onto a serving plate and serve with malagueta pepper sauce (for dipping).