Recipe courtesy of Christine’s Mom, Georgia.
Soak salt cod in water for 2 days. Change the water 3 times a day. Coarsely chop the fish and place in a bowl.
Mix in the eggs, flour and riced potato. Add the chopped green onions and parsley. The mixture should not be too wet.
Heat 1/2 cup vegetable oil in medium sized skillet over medium high heat.
Scoop up a large spoonful of the fish mixture and put it in the oil. Cook for about 7 to 10 minutes or until fish cake is golden. Turn cakes over and cook the other side until golden.
Remove the fish cakes from the oil and place on a paper towel lined plate. Serve with Skordalia.