Ingredients
2 pounds baccala (salted cod), soaked for 48 hours in several changes of
water, drained and chopped
1 cup bread crumbs
4 beaten eggs
2 cloves garlic, sliced
4 tablespoons finely chopped parsley
Salt and freshly ground black pepper
2 quarts extra-virgin olive oil, for frying
2 lemons, cut into wedges

Directions
In a large bowl, combine the baccala, bread crumbs, eggs, garlic,
parsley, salt, and pepper, and mix well but do not over-mix. Refrigerate for 30 minutes, and then
form the mixture into 1-inch balls.
In a tall-sided pot, heat the olive oil to 375 degrees F.