1 1/2 lb. dry salt cod
3 cup potatoes, peeled & diced into 1/2-inch pieces
2 tbsp. butter
2 eggs, beaten
black pepper, to taste

Soak the cod in water for 24 hours, changing the water 3 times. Drain and cut the cod into 1/2-inch pieces. Place the potatoes and fish in a saucepan and cover with fresh water. Boil until the potatoes are tender. Drain well and shake the pan over medium heat for a moment to dry the potatoes and fish a bit. Using a potato masher, mash up the fish and potatoes, being careful to avoid lumps. Add the remaining ingredients and beat with an electric mixer until the mixture is fluffy.

Deep-fry in fat that is 375°F. Each ball should consist of about 1 tablespoon of the mixture. Fry only 4 or 5 at a time so that the fat maintains its temperature. Cook until light golden brown. Drain on paper towels and keep warm in oven.

Serving Size: 6