Start salt cod in cold water and bring to a boil, discard the water and repeat 3 times until all the salt has cooked out of the fish and it is soft
Using forks and your fingers, pick apart the cod fish into tiny flakes so it resembles little hairs
Meanwhile, in a separate pot, bring the potatoes up from cold in lightly salted water to a boil and cook until soft, set aside
Roughly chop the onion, pepper, and garlic and pulse in a food processor until small dice.
Drain the veg in a fine mesh strainer, or colander until most of the juice has come out
Mix the drained veg with the picked salt cod
Heat your 4 cups of oil in medium saucepan
Use a ricer, and rice the potatoes into your fish and veggie mix, season with red pepper flakes and taste,
Beat the eggs and mix them into the mixture with a large wooden spoon. If the mixture seems a little wet, you can add a bit of flour to bind or rice flour if you want to keep the recipe gluten free.
When the oil has come to temp, roll the mixture into 2 oz balls or use a 2 oz scoop, to drop them 4 at a time into the hot oil. Fry for about 4-6 minutes or until golden brown, and then let dry on a plate with a paper towel.
Serve with your favorite hot sauce, aioli, or classically with a side of mayo
Place egg, egg yolk, and lemon juice in 2 cup container, like a plexi glass measuring cup.
Using an immersion blender, blend the ingredients together until smooth
Slowly drizzle in oil to emulsify the aioli together while the blender is running
Once Combined, add the pinch of salt and garlic and blend once more