This delicious homemade salt cod fritters are soft on the inside and crispy on the outside. You can serve it as an appetizer or as a main dish!
This delicious salt cod 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 homemade salt cod fritters!
If you love this recipe and are looking for more delicious cod fish recipes, we've got you covered with our delicious Easy baked cod with potatoes, Homemade salt cod with cream, Salt cod stew with shrimp or these Portuguese cod bread soup.
TABLE OF CONTENTS
INGREDIENTS FOR HOMEMADE SALT 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 HOMEMADE 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 the water. Place the potatoes in a large bowl and mash them 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.
TIPS FOR SOAK THE 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?
YOU MAY ALSO LIKE
- Portuguese salt cod fritters
- Meat rissoles
- Tuna rissoles
- Beef croquettes
- Shrimp rissoles
- Fried courgette
- Chicken croquettes
- Mini tuna pies
- Mini chicken pie
- Sausage puffs
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Homemade Salt Cod Fritters
This delicious homemade salt cod fritters are soft on the inside and crispy on the outside. You can serve it as an appetizer or as a main dish!
5.00 from 2 reviews
- 1 kg (2 1/4 pounds) potatoes
- 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
- 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.
- When the potatoes are cooked, drain the water. Place the potatoes in a large bowl and mash them 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.
Ingredients
Directions
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