I suspect this and many other variations of fried salt cod nibbles originate from using up leftovers. I used the left over Christmas Eve salt cod baked with lashings of caramelised onion  for this version.

425g potatoes

2 large eggs

350 g poached salt cod, deboned and flaked

3 cloves garlic crushed

1 Tablespoon of fresh chopped parsley

½ teaspoon of White pepper ground

Corn oil for frying enough to reach a depth of 5 cm

1. Boil the potatoes in their skins until tender. Take out of the water and leave to cool down. When cool enough to handle peel the skins off and then break up the potato and mash. A ricer is good for this but if you do not have one an ordinary potato masher will do.
2. Separate the yolks from the whites of both eggs.
3. Gently beat together the two yolks and add to the mashed potato along with the poached salt cod crushed cloves of garlic, fresh parsley and white pepper. Stir well.
4. Whisk the egg whites until they stand in peaks and then fold gently into the potato mixture until fully incorporated.
5. Line a tin with disposable kitchen towels to put the fried clouds in.
6. Heat the oil and using two dessertspoons make roughly 3cm x 2cm cm oval balls of the potato mixture with the spoons and drop into the oil to cook. Try to work quickly so that each batch of clouds cook at the same time. Turn over after 2 minutes and again after another two minutes. Do not be tempted to overfill the pan . Remove the clouds from the pan with a slotted spoon when golden brown all over and put into the tin lined with kitchen towel.
7. Serve warm.