Preparing Bolinho de Bacalhau is an art that requires attention to detail and patience. Follow these steps to create these scrumptious fritters:

Step 1: Prepare the Codfish

1. Desalting the Codfish:
   • Rinse the salted codfish under cold water to remove excess salt.
   • Place the codfish in a bowl of cold water and let it soak for 24 to 48 hours, changing the water every 8 hours.
2. Cooking the Codfish:
   • After desalting, drain the codfish and transfer it to a pot.
   • Cover with fresh water and bring it to a gentle simmer over medium heat.
   • Cook for about 10 minutes or until the fish is tender.
   • Remove the codfish from the pot, letting it cool slightly before removing the skin and bones.
   • Flake the fish into small pieces and set aside.

Step 2: Prepare the Potato Mixture

3. Cooking the Potatoes:
   • In another pot, add the peeled and chopped potatoes.
   • Cover with water and bring to a boil over medium heat.
   • Cook until the potatoes are tender, then drain and mash them until smooth.
4. Combining Ingredients:
   • In a large bowl, combine the mashed potatoes, flaked codfish, chopped onion, minced garlic, and chopped parsley.
   • Add the eggs, salt, and black pepper, mixing thoroughly until all the ingredients are well incorporated.

Step 3: Shaping and Frying

5. Shaping the Fritters:
   • Using your hands, form the mixture into small, oval-shaped fritters, about the size of a golf ball.
   • Place the shaped fritters on a tray lined with parchment paper.
6. Frying the Fritters:
   • In a deep frying pan, heat olive oil over medium-high heat.
   • Carefully add the fritters in batches, frying until they are golden brown and crispy on all sides.
   • Remove from the oil using a slotted spoon and place on a plate lined with paper towels to drain excess oil.

Step 4: Final Touches

7. Serving:
   • Transfer the Bolinho de Bacalhau to a serving plate.
   • Garnish with additional chopped parsley if desired and serve immediately.