Codfish Balls (Traditional Spanish Recipe)

Ingredients (for 4–6 people)

• 300 g salted cod (bacalao)
  (desalted for 24–36 hours, changing the water every 8 hours)

• 400 g starchy potatoes
  (such as Monalisa or Agata varieties)

• 2 eggs

• 2 garlic cloves

• 1 small bunch of fresh flat-leaf parsley

• Ground black pepper

• Olive oil (for frying)

• Breadcrumbs (optional, for extra crispiness)

Preparation

1. Desalting the cod
   The day before, soak the cod in a large bowl of cold water.
   Change the water every 8 hours to remove excess salt.

2. Preparing the base
   Cook the whole potatoes with skins on in salted water until tender (about 25 minutes).
   Drain, peel, and mash into a smooth purée while still hot. Set aside.

3. Cooking the cod
   Poach the desalted cod in simmering water (not boiling) for 8 to 10 minutes.
   Drain and flake finely by hand, removing all bones and skin.

4. Make the dough
   Mix the mashed potatoes, flaked cod, finely chopped or crushed garlic, chopped parsley, eggs, and some pepper.
   Knead by hand or with a wooden spoon until you get a homogeneous and flexible dough (it should hold together without being dry).

5. Form the balls
   With slightly wet hands, form small balls about 3 to 4 cm in diameter.
   Optional: roll each ball in fine breadcrumbs for a crispier crust.

6. Cooking
   Heat a deep pan of oil to 170–180 °C (340–355 °F).
   Fry the balls in small batches until golden brown (about 3–4 minutes per batch).
   Drain on paper towels.

Traditional serving
Serve hot, as an appetizer or main dish with green salad, aioli, or mild tomato sauce.
Sometimes accompanied by a dry white wine or light beer.

Traditional tips

• No salt added: the cod, even after desalting, remains quite salty.

• No milk or cream: unlike the French brandade, this version is dry and bound only with egg and potato purée.

• In Andalusia, a touch of cumin or a pinch of sweet paprika can be added for a local twist.