Preheat the oven to 400 degrees F.
Heat 2 tablespoons of the olive oil in a pan and saute the garlic
and onions until soft. Transfer the mixture to a baking sheet to cool.
the potatoes in salted water until almost soft. Transfer half of the potatoes to a baking sheet to cool. Mash
the other half of the potatoes, and then let cool.
Toss the cod
with 1/4 cup of the oil and the pepper and sprinkle with salt. Bake the cod until cooked through and turns from opaque to bright white, 5 minutes. Let cool.
Heat vegetable oil in a large, deep pot or skillet to 350 degrees F.
Combine the mayonnaise, dill, parsley, egg yolks and lemon juice
in a large mixer
. Mix in the onion mixture and the mashed potatoes until well incorporated. Add the fish and diced potatoes and mix again until the fish
is broken up and well incorporated.
Form the mixture into 2-ounce balls. Pour the breadcrumbs onto a plate and roll the balls in the breadcrumbs. Fry
in batches until golden crisp
, about 4 minutes.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.