Fried Bacalhau

Rinse the salted cod fish under cold running water for several minutes to remove excess salt, then soak in fresh cold water for at least 30 minutes, changing the water halfway through if time permits.

Drain and pat the soaked cod dry with paper towels, then flake the fish into small, bite-sized pieces, removing any remaining bones or skin.

Peel and cut the Idaho potatoes into thin matchsticks or small cubes, approximately 1/4-inch thick.

Finely chop the green onion, separating the white and light green parts from the darker green tops.

In a medium bowl, combine the flaked cod, potatoes, chopped green onion (white and light green parts), sugar, and white pepper, mixing gently to distribute ingredients evenly.

Crack the egg into a small bowl and beat lightly, then pour into the fish and potato mixture, stirring until all ingredients are well coated.

Heat oil in a deep frying pan or wok to 350°F (175°C) over medium-high heat until shimmering.

Using a spoon or small ice cream scoop, carefully drop heaping portions of the fish and potato mixture into the hot oil, working in batches to avoid overcrowding the pan.

Fry each batch for 3-4 minutes, turning gently with a slotted spoon halfway through, until the fritters are golden brown on all sides.

Transfer the fried bacalhau to a paper towel-lined plate to drain excess oil.

Garnish with reserved darker green onion tops and serve hot while crispy.