Soak salt cod overnight, changing the water at least three times.

Remove skin and bones from the cod.

Cut the cod into small chunks.

In a large saucepan over medium heat, combine water, thinly sliced onion, bayleaf, and peppercorns.

Add the cod and additional water to the saucepan.

Poach the cod until it's no longer transparent, about 5 minutes after the water returns to a light rolling boil.

Drain the fish and flake it into a large mixing bowl.

Add the mashed potatoes, eggs, salt, pepper, and parsley.

Mix well with clean hands or a wooden spoon.

Let the mixture sit for about half an hour to allow the flavors to meld.

Roll small portions of the mix into balls about 1 1/2-inches in diameter.

In a heavy-bottomed skillet over medium-high heat, heat oil for frying to 375-F degrees.

Fry the cod balls in the oil until golden brown.

Remove to paper towels to drain excess oil.

Serve hot with a cool beverage.