Bacalhau à Brás Croquettes

Preparing the Filling

1. In a large pan, heat the olive oil over medium heat. Add the chopped onions and minced garlic and sauté until softened and translucent, about 5-7 minutes.
2. Add the finely diced potatoes to the pan with the onions and garlic. Cook, stirring occasionally, until the potatoes are tender, about 10-12 minutes. You can cover the pan to speed this up.
3. Add the flaked salt cod to the pan. Stir well to combine with the potato and onion mixture. Cook for another 2-3 minutes, allowing the flavors to meld.
4. Remove the pan from the heat. Stir in the 3 lightly beaten eggs, chopped parsley, salt, and pepper. Mix until everything is well combined and the mixture starts to bind.
5. Allow the mixture to cool completely. Chilling it in the refrigerator for at least 30 minutes will make it easier to shape.

Shaping and Breading

1. Set up a dredging station with three shallow dishes: one with flour, one with the 2 beaten eggs, and one with the breadcrumbs.
2. Take portions of the cooled filling and shape them into croquettes (about 2 inches long and 1 inch in diameter). You can use wet hands or spoons to help with this.
3. Dredge each croquette first in flour, shaking off excess. Then dip it in the beaten egg, letting any excess drip off. Finally, coat thoroughly with breadcrumbs, pressing gently to adhere.
4. Place the breaded croquettes on a plate or baking sheet, ensuring they don't touch. You can refrigerate them for another 15-20 minutes to help the coating set.

Frying the Croquettes

1. Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature.
2. Carefully add a few croquettes to the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
3. Remove the fried croquettes with a slotted spoon and drain them on a wire rack set over a baking sheet or on paper towels.
4. Repeat with the remaining croquettes, ensuring the oil temperature remains at 350°F (175°C) between batches.