SALT COD FRITTERS (Buñuelos de Bacalao)
Makes about 30

1/2 lb dried salt cod
2 medium potatoes
1 garlic clove crushed
1 tb chopped cilantrillo
Salt and pepper to taste
2 eggs, lightly beaten
Oil for frying

Soak the cod overnight in water to cover, changing the water several times. Drain and cook in saucepan with cold water to cover. Cover and simmer until the fish is tender, about 20 minutes. Drain, skin and remove any bones. Shred with fingers as finely as possible. Set aside in a bowl. While cooking the cod, boil the potatoes (already peeled and scrubbed). Pass the cooked potatoes through a sieve into the bowl with the cod. Add the garlic, cilantrillo, salt if necessary and pepper, mixing well. Add the eggs and mix until smooth. Pour oil in skillet to the depth of 2 inches. Heat the oil and drop the codfish mixture in by teaspoonfuls and fry until golden all over. Serve plain, warm or with an Allioli or Tomato Sauce for dipping. This Buñuelitos are delicious as appetizers.