For the bolinhos de bacalhau, first prepare the batter. To do this, soak the stockfish in cold water for at least 24 hours, changing the water in between and finally cooking it in boiling water for about 10 minutes.
Bone the fish, remove the skin and cut it into small pieces.
Peel the potatoes, cook in lightly salted water, drain and mash.
Peel and finely dice the onion and garlic, cut the chili pepper into very fine rings and sauté everything together in hot olive oil and let cool.
Mix the eggs, fish and puree into the pan and season with colored pepper and salt.
Meanwhile, for the Brazilian chopped salsa, wash and dice tomatoes. Slice the red onion very finely and mix with the tomatoes along with lime juice, lime zest, chopped cilantro, salt, cumin and sugar and let steep for at least half an hour.
Meanwhile, with greased hands, form small balls of dough and deep-fry in hot oil until golden. Drain excess fat on paper towels.
Salt the bolinhos de bacalhau and serve together with the chopped salsa.