- 2 pounds salt cod (must be soaked overnight)
- 2 large eggs
- ¼ cup currants, soaked in warm water for 10 minutes, drained, patted dry, and chopped
- 2 tablespoons finely chopped pine nuts
- 1/3 cup fresh Italian parsley, finely chopped
- 1 garlic clove, minced
- 1 small onion, minced
- Salt and freshly ground pepper
- 1¼ cups fresh bread crumbs
- Flour
- Sunflower or vegetable oil, for frying
- 1 lemon, cut into 4 wedges and seeded
- Soak the salt cod, immersed in cool water, overnight in the refrigerator, covered well—two nights are even better. Change the water four times at 3-hour intervals during day hours.
- Drain the salt cod well and pat it dry, pressing out excess water. Clean thoroughly, removing any skin and bones.
- Finely chop the salt cod and put it into a bowl with the eggs, currants, pine nuts, parsley, garlic, onion, salt and pepper to taste, and the bread crumbs, and mix well.
- Form the mixture into little egg shapes and coat with flour.
- Heat ½ inch of sunflower or vegetable oil in a large frying pan until the oil is hot but not smoking. Cook the salt-cod eggs until golden brown allover and serve immediately with lemon wedges.