500 grams potatoes, peeled boiled and mashed
250 grams white fish filet steamed
1 clove garlic minced
1 teaspoon salt
1/2 teaspoon ground white pepper
4 egg yolks
Preparation time 20 minutes
Cooking times: 3 minutes per batch
Place the mashed potatoes in a mixing bowl and crumble the fish meat into it. Add the garlic, salt, and pepper and mix well. Stir in the egg yolk, mixing thoroughly until the mixture is smooth. Wet your hands, scoop about 2 teaspoons of the fish mixture and shape. Repeat until all the mixture is used up.
Heat the oil in a heavy bottomed saucepan or deep fryer over medium heat until hot ( the oil is ready when a bread cube dropped in it sizzles on contact). In batches,deep fry the fish puff until golden brown on all sides, about 2 to 3 minutes. Remove from the hot oil and drain on paper towels. Transfer to a serving platter and serve immediately.
There are many variations to this dish. In Spain, it is known as bunuelos de pescado. It makes a wonderful tapas.