Put <quantity>1.2<unit>kg</unit></quantity> of codfish in a large bowl

Rinse with abundant water 6 times until the water is clear

Place the cod in a pot with water over high heat. When it comes to a boil, cook for 5 mins until it flakes

Wash <quantity>1<unit>kg</unit></quantity> of potatoes and place them in a large pot

Fill the pot with enough water to cover the potatoes and place over high heat. Cook the potatoes until easily pierced with a knife

Chop <quantity>1<unit>bunch</unit></quantity> of parsley

Drain the codfish

Put a kitchen towel on a countertop, place half of the fish and rub it to absorb moisture. Repeat with the other half

Knead the fish until it is shredded

Transfer the potatoes to a bowl and let them rest for 5m to cool and evaporate the excess moisture

Carefully peel the hot potatoes with a spoon

Mash the potatoes with a potato masher and transfer to a large bowl

Add the shredded fish

Mix to combine

Grate <quantity>4</quantity> cloves of garlic directly into the bowl

Add Tabasco sauce to taste and mix

Add part of the chopped parsley and mix

Add <quantity>1</quantity> egg and mix until incorporated

Form the croquette into an oval shape by hand, pressing and compacting

Preheat <quantity>2<unit>L</unit></quantity> of vegetable oil to <temperature>180<unit>°C</unit></temperature>. Fry the croquettes in small batches

Fry until golden brown and crispy. The cod croquettes are ready

Try to eat just one... Impossible. Enjoy!