Pasteis de Bacalhau

Soak the salt cod in cold water for 12-24 hours, changing the water every few hours to remove excess salt.

Drain the soaked salt cod and place it in a pot of fresh water, bringing to a boil, then reduce heat and simmer until the fish is tender and easily flakes.

Place the peeled and quartered potatoes in a separate pot of salted water and bring to a boil, cooking until very tender.

Drain the cooked salt cod, remove any bones and skin, and flake the fish into fine pieces using two forks.

Drain the cooked potatoes thoroughly and mash them in a large bowl until smooth and lump-free.

Combine the mashed potatoes with the flaked salt cod, finely chopped parsley, finely chopped onion, and black pepper in the bowl, mixing well.

Beat 2 of the eggs in a small bowl and fold them into the potato and fish mixture until fully incorporated.

Heat oil (about 2 inches deep) in a deep pan or skillet to 350°F (175°C), or until a small piece of the mixture sizzles immediately when dropped in.

Beat the remaining egg in a shallow bowl for coating.

Using two spoons or a small ice cream scoop, form the mixture into oval or round cakes, dip each into the beaten egg, and carefully place into the hot oil in batches.

Fry the pasteis until golden brown on both sides, about 2-3 minutes per side, then transfer to paper towels to drain excess oil.

Serve the pasteis de bacalhau warm as an appetizer or main course with lemon wedges and additional chopped parsley if desired.