These classic and simple salt cod fritters are soft on the inside and crispy on the outside. It's perfect to serve as an appetizer or main dish!
This delicious cod fish fritters (Pastéis de bacalhau) is one of those recipes that makes your mouth water just thinking about it. It's one of the most delicious and popular recipes in Portugal and you can find it wherever you go.
It can be served as a simple appetizer or for dinner accompanied by a delicious Tomato rice or Peas rice. Bring a little bit of Portugal to your home with these delicious and crispy Portuguese cod fritters!
Here you'll find all the ingredients needed to make this recipe:
Potatoes - Adds consistency to the cod fritters.
Cod - Salt cod, soaked for 24 hours. The key ingredient in this recipe.
Eggs, chopped parsley, pepper and chopped onion - Ingredients that add flavor to the recipe.
Salt - For seasoning if necessary.
Vegetable oil - To fry the cod fritters (place a cork stopper in the oil to prevent making foam).
Water - Enough water to cook the cod and the potatoes.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE SALT COD FRITTERS
Step 1: Wash and peel the potatoes. Place the potatoes on a large saucepan and season with salt. Add the cod and pour the water (enough water to cover the potatoes and cod). Boil over medium-high heat.
Step 2: When it starts to boil, reduce to medium-low heat and cook for about 25 minutes. Remove the cod about 5 to 6 minutes after the water starts boiling.
Step 3: Drain the cod with a slotted spoon and let cool slightly. Remove the skin and bones and flake the cod with a fork.
Step 4: Wrap the cod in a cloth and crush it against a kitchen table.
Step 5: When the potatoes are cooked, drain them with a colander. Place the potatoes in a large bowl and mash the potatoes with a potato masher.
Step 6: Add the chopped onion, chopped parsley, pepper, smashed cod, eggs and salt if necessary. Mix everything with your hands until a homogeneous mixture.
Step 7: With two tablespoons, shape the mixture into quenelles–egg-shaped ovals.
Step 8: Heat the oil in a deep fryer (place a cork stopper in the oil to prevent making foam). Once the oil is shimmering, carefully place the cod fritters and fry until golden brown.
Step 9: Transfer the cod fritters to a paper towel-lined plate to drain the excess oil.
Step 10: Serve the cod fritters with a delicious tomato rice or peas rice.
HOW TO DESALT COD
1. Rinse the cod under cold water.
2. Place the cod with the skin facing up in a large bowl and cover it with cold water.
3. Allow the cod to soak for at least 24 hours, changing the water every 8 to 12 hours.
4. After 24 hours, taste a small piece of the cod to check for saltiness. If it is still too salty, continue soaking and changing the water until it reaches your desired level of saltiness.
5. The soaking time may vary depending on the thickness of the cod and the quantity of salt the cod have.
FREQUENTLY ASKED QUESTIONS
Can I store cod fritters?
Yes, you can! Let cool at room temperature and store in an airtight container for up to 2-3 days, after this period they may begin to lose quality.
(Remember that cod fritters lose their crunchiness after a few hours, the ideal is to eat these cod fritters right away).
500 grams (17 1/2 ounces) salt cod, soaked for 24 hours
5 eggs
Salt (to taste)
1 bunch of parsley
Pepper (to taste)
1 small onion
Vegetable oil for frying
Water
Directions
Wash and peel the potatoes. Place the potatoes on a large saucepan and season with salt. Add the cod and pour the water (enough water to cover the potatoes and cod). Boil over medium-high heat.
When it starts to boil, reduce to medium-low heat and cook for about 25 minutes. Remove the cod about 5 to 6 minutes after the water starts boiling.
Drain the cod with a slotted spoon and let cool slightly. Remove the skin and bones and flake the cod with a fork.
Wrap the cod in a cloth and crush it against a kitchen table. Set aside.
When the potatoes are cooked, drain them with a colander. Place the potatoes in a large bowl and mash the potatoes with a potato masher.
Add the chopped onion, chopped parsley, pepper, smashed cod, eggs and salt if necessary. Mix everything with your hands until a homogeneous mixture.
With two tablespoons, shape the mixture into quenelles–egg-shaped ovals.
Heat the oil in a deep fryer (place a cork stopper in the oil to prevent making foam). Once the oil is shimmering, carefully place the cod fritters and fry until golden brown.
Transfer the cod fritters to a paper towel-lined plate to drain the excess oil.
Serve the cod fritters with a delicious tomato rice or peas rice.
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