Rinse cod and soak for 12 hours or overnight in several changes of cold water. Drain, rinse under cold running water and place in large saucepan. Cover with cold water and bring to boil. Reduce heat; simmer until fish flakes easily when prodded with knife, about 15 minutes. Drain, cool and remove skin and all bones. Shred very finely in food processor, or shred by hand and then chop very finely. The cod must not be chunky.
In large bowl, combine cod, potatoes, onion, parsley, lemon juice, nutmeg and pepper. Taste and adjust seasoning; stir in eggs to form firm, but malleable mixture.
Using dessertspoon, scoop up a heaping spoonful of cod mixture. With a second dessertspoon cupped over the first, press and form mixture into rounded oval, letting excess fall back into bowl. Place oval on large tray; form ovals with rest of mixture.
In deep-fryer, heat 3 inches (8 cm) of oil to 375ºF (190ºC) and fry ovals, about 8 at a time, for 2 minutes or until golden and crisp. Drain on paper towels. If unable to serve immediately, keep in warm oven with door slightly open. Serve with lemon wedges and olives.
Yield: about 60 ovals