1Scrub and wash potatoes and put on to boil. While the potatoes are boiling, chop fresh herbs and set aside. Prepare dredging flour ingredients and set aside. Remove packaging from Cod Fillets and place in steamer basket of choice. Microwave (as I did for 6 minutes) or steam for 8-10. Let cool till able till handle and flake w/ a knife and fork (and fingers highly recommended)
2Once the potatoes have boiled, rinse with cold water to stop the cooking process. Then let sit for a minute or so. Once almost cooled you can check this my immersing a knife/fork and feeling w/ your fingers to see if their still hot, if their too hot, wait a minute, if you can tolerate the heat, then start working).
3First, take the 2 potatoes, dice up and add to the food processor, add the garlic, and pulse, add the salt, the oil and vinegar... pulse till completely pureed, then finally add the fresh parsley. Taste for seasonings. Pour the garlic sauce in a pretty bowl of choice and set in refridgerator to chill.
4In a separte bowl, add the now almost cooled potatoes and start mashing (take out your frustration I say), add the rest of the ingredients.
5Lastly add the seasoned corn and stir till well incorporated.
6Now start rolling the mixture into balls using an ice scream scoop and your lovely fingers! (note, I make all my balls at once, then start heating the oil then start dredging)
7Place oil in pan (or use a deep fryer of choice), to about 2". Heat the oil to hot.
8While the oil is heating, dredge the cod balls first into the flour, then the egg mixture then the seasoned bread crumbs. Place the cod balls into the hot oil and lower the heat just a smidgen.
9Brown on all sides and remove from heat, and lay on paper toweled lined plate. Season w/ salt. Finish the rest of the fritters.
10Serve the fritters w/ the white garlic sauce and veggie of choice for entree, or on toothpics w/ a cube of crusty bread for appetizers.
11****Don't forget to double the sauce, this sauce is highly addictive****