Fried Salt Cod Balls

Method

1. Cut the desalted cod into small cubes and cook in a pan with a drizzle of oil over medium heat until all the water released has evaporated. Let cool.
2. For the sauce: in a larger pan, sauté finely chopped onion and garlic in oil. Add cherry tomatoes, a splash of tomato passata, pitted Gaeta olives, and a pinch of salt. Cook for 15–20 minutes on low heat.
3. In a mixing bowl, combine the cooled cod, crumbled stale bread, mashed boiled potato, a pinch of lemon zest, anchovies in oil, and some breadcrumbs. Mix well until you have a compact but not too soft dough. Adjust with more breadcrumbs if needed.
4. Wet your hands and form small balls (about the size of a walnut).
5. Prepare a batter with flour and water (enough to coat the balls lightly). Dip each ball into the batter, then coat with breadcrumbs. For extra crunch, repeat the batter and breadcrumbs for a double coating.
6. Heat seed oil to 180°C (350°F) and fry the cod balls in batches until golden brown and crispy. Drain on paper towels.
7. Transfer the fried balls into the simmering tomato sauce and gently turn to coat. Add fresh basil leaves and serve immediately. They are also delicious inside a crusty bread roll.