If using salted fish, desalt the Bacalhau by soaking it in cold Water for 24–48 hours in the refrigerator, changing the water 2–3 times; alternatively, for quicker preparation, soak for at least 6–8 hours with frequent water changes. After soaking, rinse, place in a pot of fresh cold water, bring to a gentle simmer and poach for 8–10 minutes; drain and let cool.
Flake the cooled Bacalhau into small pieces, removing any skin and bones as you go.
Finely chop the Onion, mince the Garlic and chop the Parsley.
In a large bowl, lightly beat the Eggs and add the flaked bacalhau, chopped onion, garlic and parsley. Stir to combine.
Stir in the All-Purpose Flour and add a little Water as needed to make a thick, spoonable batter — it should hold together but still be soft enough to drop from a spoon.
Season the batter with a pinch of Salt (go easy because the cod can still be salty) and freshly ground Black Pepper; taste a tiny bit after cooking a test spoonful if you’re unsure about seasoning.
Heat enough Vegetable Oil in a wide skillet or shallow fryer to cover the base by about 1 cm (½ inch) until hot but not smoking (about 170–180°C / 340–360°F). Drop spoonfuls of batter into the oil, flatten slightly with the back of the spoon, and fry in batches for 2–4 minutes per side until deep golden and crisp. Don’t overcrowd the pan.
Transfer cooked pataniscas to paper towels to drain, then keep warm in a low oven if needed. Serve immediately while crisp.
