Summary

Ingredients

• 500 g potato (s)
• 350 g fish, bacalhau (stockfish)
• 1 small onion (s)
• 1 bunch parsley, smooth
• 2 egg (s), size. M (possibly also 3)
• pepper
• Oil, for deep-frying

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Instructions

1. Soak the stockfish for 24 hours, changing the water more often.
2. Boil the potatoes in their skins and peel them as hot as possible, then press them through the press and let them evaporate.
3. Meanwhile, cook the stockfish in fresh water - about 20 minutes. Drain well and allow to evaporate, then remove skin and bones from the fish. Put the fish in a clean tea towel, wring it out well and rub it in until the fish is completely frayed.
4. In a large bowl, mix the mashed potatoes with the fish, finely chopped onion, finely chopped parsley and pepper. Mix in the eggs one after the other - the mixture should not get too wet / runny. Depending on the type of potatoes you need sometimes more, sometimes less eggs, possibly just one egg yolk.
5. Heat the oil, use two tablespoons to form dumplings out of the mixture and fry them in the hot oil until they are brown, they should be about the color of caramel.
6. Drain on paper towels - they taste warm or cold and are ideal for a buffet or picnic.