Bolitas de Bacalao y Papa

Ingredients

 * 1 lb Dried salt cod
 * 4 med All-purpose potatoes, peeled and cubed
 * 2 Cloves garlic, crushed
 * 1 tbl Salted butter, softened
 * Salt to taste
 * Generous grindings of black pepper
 * 2 lrg Eggs, lightly beaten
 * 2 tbl Minced fresh parsley
 * 1 cup Cracker meal or very fine bread crumbs
 * Peanut or vegetable oil for frying
 * Fresh lime juice to taste
 * 1 Drain the fish, place it in a small saucepan, cover with fresh water,

Directions

 * 1) And bring to a boil over medium-high heat. Reduce the heat to low, and simmer 5 minutes. Drain and cool the fish, remove any skin and bones, and flake.
 * 2) In a medium-size saucepan over medium-high heat, cover the potatoes and garlic with salted water, bring to a boil, and cook until tender, 20 to 25 minutes, then drain.
 * 3) Mash the potatoes, using a potato masher or fork, add the flaked fish, butter, salt, pepper, eggs, and parsley, and mix well. Refrigerate the mixture at least 30 minutes.
 * 4) Sprinkle a light layer of cracker meal on a work surface. Taking a generous tablespoonful of the codfish mixture in the palm of your hand, form it into a ball about 1 l/2 inches in diameter, and roll it in the crumbs; repeat with all the codfish mixture, renewing the crumbs when necessary.
 * 5) Preheat the oven to 250 degrees. In a large, heavy-bottomed skillet or deep fryer over medium-high heat, heat 2 to 3 inches of oil to 375 degrees, or until a drop of batter sizzles when it touches the oil, and fry the puffs until golden brown on all sides, turning with a slotted spoon. Do not fry too many at once or the oil temperature will fall and they will be soggy rather than crisp. Place the puffs on a paper- towel-lined platter in the oven until all have been cooked, and serve hot, sprinkled with lime juice.
 * 6) Makes 25 to 50 puffs.