Place cod in bowl with tap water, add vinegar, cover
and let soak at room temperature overnight.
Next morning, wash and peel the potatoes and simmer
in water until they break easily with a fork, about 20 to
25 minutes
While potatoes cook, drain the cod and
flake it into a small saucepan
Be sure to remove any
tough skin, then pull flesh apart in small pieces
Cover
cod with water and simmer 15 minutes
Drain well and
cool.
Break the eggs into a bowl and beat them well with a
fork
Drain cooked potatoes and mash with slotted
spoon until smooth and cool
Put potatoes and cod into
bowl, mix well with eggs and pepper.
Heat lard or vegetable oil in it until it is hot enough to
brown a 1/2-inch cube of sliced bread in a minute
(325F)
Drop the codfish mixture in the hot fat by
rounded teaspoonfuls, four or five at a time
The balls
should brown in 1 to 2 minutes
Remove them when
brown to a warm plate with paper towel to drain
