Preparation

• Cut the salt cod into chunks and put them in a large bowl. Add enough water to cover. Let the cod soak, refrigerated, for 48 hours, replacing the soaking water with fresh water at least four times a day.

• Bring a large pot of water to a boil and then reduce the heat so that the water is simmering. Add the cod and cover tightly. Turn off the heat and let the cod sit until the fish can be pulled apart with a fork or your fingers but is still moist, 10 to 15 minutes. Remove the fish from the water. When cool enough to handle, remove any bones and break up the fish.
• Put the fish in a food processor and process until uniformly mashed. Add 2 of the eggs and process until well incorporated and the mixture is fluffy. Transfer the mixture to a bowl and stir in the parsley, garlic, onion, cumin seeds, mayonnaise, cayenne, salt, and pepper. Gradually add 1/3- to 1/2-cup of the breadcrumbs and mix them in; stop adding when the mixture is stiff.
• Moisten your hands and shape the fish mixture into small disks (like hockey pucks) about 2-1/2 inches wide and 1 inch thick. In a bowl, beat the remaining 2 eggs; put the flour on one piece of waxed paper and the remaining breadcrumbs on another. Dredge the disks in the flour, dip in the beaten egg, and roll in the breadcrumbs. Set on a plate and refrigerate for 30 minutes.
• 将油加热的油加热至375°F。一次炸油油漆，一次，直到2至3分钟深金黄色。在每批油炸之前，将油恢复到375°F。（如果油太热，则油条会很快变黑而不会一直很热；如果太酷，它们会吸收过多的油。）将油条在纸巾上沥干。如果您愿意，请与番茄酱，蛋黄酱或Aïoli一起食用。