Bolitas de Bacalao y Papa

Description
Codfish and potato puffs
 * Makes 25 to 50 puffs.

Ingredients

 * 1 lb dried salt cod
 * 4 medium all-purpose potatoes, peeled and cubed
 * 2 cloves garlic, crushed
 * 1 tbsp salted butter, softened
 * salt to taste
 * generous grindings of black pepper
 * 2 large eggs, lightly beaten
 * 2 tbsp minced fresh parsley
 * 1 cup cracker meal or very fine bread crumbs
 * peanut or vegetable oil for frying
 * fresh lime juice to taste

Directions

 * 1) 1 drain the fish, place it in a small saucepan, cover with fresh water and bring to a boil over medium-high heat.
 * 2) Reduce the heat to low, and simmer 5 minutes.
 * 3) Drain and cool the fish, remove any skin and bones, and flake.
 * 4) 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.
 * 5) Mash the potatoes, using a potato masher or fork, add the flaked fish, butter, salt, pepper, eggs, and parsley, and mix well.
 * 6) Refrigerate the mixture at least 30 minutes.
 * 7) Sprinkle a light layer of cracker meal on a work surface.
 * 8) Taking a generous tablespoonful of the codfish mixture in the palm of your hand, form it into a ball about 1½ inches in diameter, and roll it in the crumbs; repeat with all the codfish mixture, renewing the crumbs when necessary.
 * 9) Preheat the oven to 250°F.
 * 10) 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.
 * 11) Do not fry too many at once or the oil temperature will fall and they will be soggy rather than crisp.
 * 12) Place the puffs on a paper- towel-lined platter in the oven until all have been cooked, and serve hot, sprinkled with lime juice.