Pastéis de Bacalhau (Portuguese Cod Fritters)

This traditional Portuguese recipe is one of the most popular in Portugal and can be found everywhere. If you prefer to stay at home preparing some delicious old-fashioned Pastéis de bacalhau (Portuguese cod fritters), you need to try this recipe that was passed down to me from my grandmother! Simple cod fritters made with typical Portuguese ingredients!

These Pastéis de Bacalhau can be enjoyed as a tasty appetizer or served for dinner alongside a comforting Tomato rice with peppers or Green peas rice. Crispy on the outside and soft inside, these beloved Pastéis de bacalhau (Portuguese cod fritters) bring the authentic taste of Portugal straight to your table.

If you’re a fan of this recipe, be sure to check out our other delicious cod recipes, such as this Easy baked cod with potatoes, Homemade salt cod with cream, Salt cod stew with shrimp or this Portuguese cod bread soup.

HOW TO MAKE PASTÉIS DE BACALHAU (PORTUGUESE 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 (Pastéis de bacalhau)?
Yes, you can! Let cool at room temperature and store the cod fritters 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 pastéis de bacalhau right away).

Pastéis de Bacalhau (Portuguese Cod Fritters)

Golden, crispy, and irresistibly tender inside, these Pastéis de bacalhau (traditional Portuguese cod fritters) bring a taste of tradition to your kitchen! With simple ingredients and an amazing flavor!

4.00 from 5 reviews

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by Pedro Barbosa
Category:Appetizers, Cod, Recipes, Traditional Portuguese recipes, Videos
Cuisine: Portuguese
Difficulty: Intermediate
Servings: 6
Prep Time:30 m
Cook Time:45 m
Total Time:1:15 h
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INGREDIENTS
• 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
INSTRUCTIONS
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.
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.
3. Drain the cod with a slotted spoon and let cool slightly. Remove the skin and bones and flake the cod with a fork.
4. Wrap the cod in a cloth and crush it against a kitchen table. Set aside.
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.
6. Add the chopped onion, chopped parsley, pepper, smashed cod, eggs and salt if necessary. Mix everything with your hands until a homogeneous mixture.
7. With two tablespoons, shape the mixture into quenelles–egg-shaped ovals.
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.
9. Transfer the cod fritters to a paper towel-lined plate to drain the excess oil.
10. Serve the cod fritters with a delicious tomato rice or peas rice.
Pastéis de Bacalhau (Portuguese Cod Fritters)
Nutrition facts
Serves 6
Per Serving:
% DAILY VALUE
Calories 260
Total Fat 4.5 g(7%)
Saturated Fat 1.5 g(7%)
Cholesterol 182 mg(61%)
Sodium 154 mg(6%)
Total Carbohydrate 27.5 g(9%)
Protein 26.5 g