Cod is Portugal’s national fish and while it’s only on Vila Joya’s dinner menu, it’s always welcome at any lunch table. Bacalhau is the salted version and often used in stew, confit and fritters.

Makes about 24 fritters

Prep time: 45 minutes

Cook time: 20 minutes

Soak dried cod in cold water for 24 hours, changing the water several times to help remove a majority of the salt. Once soaking is complete, rinse the cod well and put in a large stock pot. Add milk, garlic and bay leaves and enough water to cover the cod by at least 1 inch. Bring to a boil and simmer gently for 20 minutes, or until cod is tender and flaky. Drain the cod and rinse again. Be sure to squeeze out any excess water from the cod. Place in a large mixing bowl and flake the fish with a fork, checking for pieces of skin and bone.

In a separate pot, cover the potatoes with cold water, bring to a boil and simmer for 20 minutes, or until very tender. Drain, peel and mash or pass through a ricer. Add the cod to the potatoes along with onion, garlic, parsley and eggs. Beat the mixture with a wooden spoon until it’s stiff. If it appears to dry add 1 or 2 tablespoons of milk. Season with a pinch of freshly ground black pepper.

Shape the cod into golf ball-sized rounds. Heat about 1 inch of canola oil in a deep skillet to 370 degrees. Add three of the fritters to the oil and cook until browned all over. Drain on paper towel. Repeat with the remaining fritters. Serve hot or at room temperature with a pile of lemon wedges.