San Arcadio cod repapalillas

Preparation

1. In a saucepan we put water to boil; When it is boiling, add the cod, bring it to a boil and remove from the heat. Without throwing away the water, we take out the cod and cut it up, reserving the skins and bones.

2. We put water again with the remains of the cod (skins and bones) and let it boil for about 10 minutes. We reserve the water that we will strain to remove the remains. We keep warm.

3. We can also buy already desalted cod crumbs and add fish broth or simply water to the dough.

4. In a bowl we put the two types of flour, the yeast, the spring onion, the garlic and the very finely chopped parsley, a little coloring and a pinch of salt. We go around.

5. Beat the egg and add the drained cod; Add the flour mixture to the mixture and, without stopping to move, add the warm water little by little until a paste is formed that is neither too dense nor too light. Depending on the density, we correct with a little more water (if it came out too compact) or flour (if it was too liquid).

6. We let it rest for half an hour.

7. Fry in hot oil adding teaspoons of dough (separated from each other) until the repapalillas are golden on the bottom, at which time we turn and brown on the other. Remove with a slotted spoon and let drain on kitchen paper.

8. We serve immediately although I love them cold as an appetizer.