Salt Cod: Soak the salt cod in water and place it in the
refrigerator to soak for 24-36 hours. Change the water 3-4 times, this helps remove
Place the salt cod in a pan and cover it with water. Place it on a
moderate-high heat and bring it to the simmer. Leave it to cook for 15-20 mintues on
a gentle simmer, so that it is just cooked and can easily be flaked. Remove the cod
from the heat and flake the flesh into a bowl, being careful not to get any skin or
bones in it.
While the cod is cooking place the potatoes with their skin on in a saucepan,
cover them with water and cook them for 20-25 minutes so that they are tender. Drain
the potatoes and peel the skin from them, mash them well with a potato masher or
pass them through a ricer or sieve.
Salt Cod Balls: Add the potatoes to the cod along with the paprika,
garlic, parsly, cream and egg yolks. Beat the mixture together firmly with a wooden
spoon so that the mixture is well combined and firm. With lightly floured hands form
the salt cod mixture into golf ball size balls and roll them in the flour. Set them
aside until ready to cook. The cod balls can be covered and refirgerated for up to
one day before cooking or frozen in a contianer.
To Cook: Heat oil in a deep fryer, deep saucepan or wok to
180-190°. Cook the cod balls a few at a time until golden brown all over for 2-3
minutes. Remove them from the heat and drain on kichen paper. Keep the cod balls
warm while you cook the remaining ones.
To Serve: Serve the cod balls with Alioli or mayonaise.
Place the garlic, eggs, saffron and salt in a food processor and process it until
just blended. While the motor is still running slowly add the olive oil until
you have a mayonaise consistency. Serve at once.