Balchi di Pisca

1. Soak the salt cod for 24 hours, then pour off the water. (A large can of salmon or a pound of white fish works in its place.)
2. Put the cod in a saucepan with fresh water to cover and simmer gently until it flakes easily with a fork. Strain it, keeping back a little of the broth, then debone the cod and set it aside.
3. Bring the diced potatoes to the boil in water to cover and cook until tender, then drain them well.
4. Add the cod to the potatoes and mash the two together thoroughly.
5. In a blender, combine the tomato, green pepper, onion, garlic, Tabasco, nutmeg, and salt and pepper, and blend for a few seconds.
6. Pour the sauce over the mashed fish and mix it through well, then stir in the beaten egg.
7. The mixture should be stiff enough to shape into balls about 1½ inches across; if it's too dry, add a little of the reserved fish stock a tablespoon at a time.
8. Fry the balls in hot, deep oil until golden brown.

Tips from the ZestyPlate Kitchen

• Soak the salt cod well and taste it before mashing. It should be pleasantly seasoned, not mouth-puckeringly salty.
• Mash the cod and potato together thoroughly so the fritters hold together as they fry.
• Aim for a mixture stiff enough to shape; only loosen it with a spoonful of the reserved fish stock if it's too dry.
• Fry in hot, deep oil so they crisp up fast without drinking in grease.