Next, boil the cod for 10 minutes. Then place it on paper towels and gently press to remove excess water. Shred the cod, making sure to remove all bones.

Place the cooked potatoes in a bowl and mash them with a fork or potato masher.

Finely chop the garlic, and use a fork to break the cod into smaller pieces so it mixes well.

Combine the mashed potatoes, chopped garlic, shredded cod, and parsley. Mix everything well with a spatula.

In a skillet, heat 2 tablespoons of olive oil and fry the paprika, stirring constantly over low heat for 30 seconds. Be careful, as paprika burns quickly!

Add the paprika and oil to the potato mixture and mix well. Add salt to taste, tasting as you go.

Scoop out spoonfuls of the mixture and shape them. I made both round and flattened shapes, since my grandmothers did them differently and we wanted to try both. Personally, I prefer the flattened ones, but both are delicious.

Pour 2 to 3 inches of oil into a skillet and heat it up. When you place a wooden spoon in the oil and bubbles form around it, it's ready for frying. In a bowl, lightly beat the egg white from the egg you used earlier. Dip the fritters in the egg white before placing them in the skillet. Fry the fritters for about 1 minute on each side, until golden brown.

Remove them from the skillet and place them on paper towels to absorb excess oil.

Here you can see the round fritter option. Enjoy—I hope you like them!