Captain Duarte's Salt Cod Cakes

Ingredients

• 1 pound salted cod fish
• 2 large potatoes , peeled and cubed
• 1 teaspoon seafood seasoning
• ground black pepper to taste
• 0.5 cups chopped fresh parsley
• 2 eggs , beaten
• 1 large onion , finely chopped
• 0.5 cups all-purpose flour
• 0.25 cups olive oil for frying

Instructions

1. 1

   Place salt cod into a bowl and cover with cold water. Refrigerate for 8 hours; pour off water and replace it with fresh water every 2 hours.

2. 2

   After soaking cod for 8 hours, rinse in cold water and cut into 3-inch portions.

3. 3

   Place cod and potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until potatoes are tender and cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.

4. 4

   Place potatoes and cod into a mixing bowl. Season with seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in eggs and onion until evenly combined; there should still be pieces of cod and potato in mixture.

5. 5

   Place flour into a shallow bowl. Form cod mixture into golf ball-sized pieces and roll in flour. Press between your palms to flatten slightly.

6. 6

   Heat olive oil in a large skillet over medium-high heat. Working in batches, cook cod cakes in hot oil until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.