1/4cupcold poaching water1/4 to 3/4 cup of the water you use to poach the cod
1quartvegetable oilfor frying
Rehydrate the salt cod for 12 to 24 hours
Bring about 1 quart of water to a simmer. Simmer the bacalhau for about 10-15 minutes. You will know it is ready when you can break the bacalhau apart using two forks. Reserve about 3/4 cup of the poaching water. (You will use some of this water later to make our batter)
Remove the bacalhau for the simmering water and let cool for about 5 minutes. Shred the fish into small pieces.
In a pot add 1 quart of vegetable oil. Bring it up to a temperature of about 365°F (185°C)
In a bowl, add the eggs, onions, parsley, baking powder, salt and pepper, and flour. Add about a quarter cup of the poaching water and mix. Add additional poaching water up to about 3/4 of a cup in total to form a batter. (it should be a little thicker than pancake batter) Add the shredded bacalhau and mix to combine.
Use a spoon to gather up about 2- 3 tablespoons of batter and carefully drop it into the hot oil. (the batter should start bubbling right away, if it's not it means your oil's not hot enough) Cook each fritter for about 3 to 4 minutes.