These crispy fish fritters, known as pataniscas, are crispy on the outside, soft and tender on the inside, and packed with a rich and delicious flavor. Made with flaked white fish, chopped onion, and fresh parsley, this simple recipe delivers a comforting, homemade dish with minimal effort.
Perfect for a quick meal, a tasty appetizer, or a satisfying snack, these crispy fish fritters are a versatile dish that is perfect for any occasion. The simple combination of ingredients and a few easy steps makes them accessible even for beginner cooks, while still delivering a delicious, homemade result.
Golden and crispy in the outside, they are usually served with a traditional Tomato Rice with Peppers, Green Peas Rice, or a healthy tomato salad. Whether you’re recreating a classic Portuguese dish or trying it for the first time, these fish fritters bring a comforting, homemade taste that’s hard to resist.
Quick, easy, and delicious recipes for the busiest days of the week when time is short: Creamy Tuna Pasta, Portuguese Beef and Onions (Bifes de Cebolada), or a simple and refreshing Black-eyed Pea Salad. Each dish is made with everyday ingredients and comes together quickly, making them perfect for lunches or dinners without sacrificing flavor.
Ingredients for Crispy Fish Fritters (Portuguese Pataniscas de Peixe)
Here you'll find all the ingredients needed to make this recipe:
- Hake - The main ingredient of the recipe. It provides flavor, texture and protein to the fish fritters.
- Chopped parsley - Adds freshness, color and a classic aromatic touch to the fritters.
- Onion - Adds flavor and texture to the fish fritters.
- Pepper - Adds a spicy touch to the fritters.
- All-purpose flour - Forms the base of the fritters and helps bind all the ingredients together.
- Egg - Helps keep the mixture together and contributes to a softer interior texture.
- Small onion and coriander - Adds flavor to the fish during cooking.
- Salt - Enhances all the flavors.
- Vegetable oil - Used for frying the fritters until golden brown and crispy on the outside.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Fish Fritters
Step 1: Place the fish in a saucepan with water seasoned with salt, a small onion and a bunch of fresh coriander. Bring to a boil over high heat, then reduce the heat to medium and simmer for about 10 minutes, or until the fish is tender.
Step 2: Using a slotted spoon, remove the fish from the pan and transfer it to a plate. Remove the skin and bones, then flake the fish with a fork. Reserve the cooking water.
Step 3: In a bowl, whisk the flour and pepper with a little of the fish cooking water. Add the flaked fish, chopped parsley, chopped onion, egg and a pinch of salt. Mix well until all the ingredients are completely incorporated. Taste and adjust the seasoning if necessary (If it's too runny, add a little more flour until you reach the right consistency).
Step 4: Heat the oil in a large skillet over medium-high heat. When the oil is hot, add small portions of the fish mixture into the skillet using a tablespoon and fry until golden brown on both sides.
Step 5: Once cooked, transfer the fish fritters to a plate lined with paper towels to absorb the excess oil.
Step 6: Serve the fish fritters with Portuguese tomato rice for a delicious and comforting meal.
Recipe Variations
• Cod Fish Fritters - Replace the hake with salted cod to make the famous and traditional Pataniscas de Bacalhau.
• Tuna Fritters - Use canned tuna for a quicker and more economical version, perfect for busy weekdays.
• Shrimp Fritters - Swap the hake for shrimp to create a delicious seafood variation with extra flavor.
FAQs
What type of fish can I use?
You can use cod, tuna or other white fish, depending on your preference.
How do I keep fish fritters golden and crispy?
Make sure the oil is hot before frying and avoid putting too many fritters in the pan. Place the fritters on paper towels after frying to remove excess oil.
What can I serve with fish fritters?
Fish fritters can be served with tomato rice, green peas rice, or tomato salad.
You May Also Like
- Portuguese salt cod fritters
- Fish with lemon onion sauce
- Pastéis de bacalhau (Portuguese cod fritters)
- Fish and chips
- Easy tuna fritters
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Crispy Fish Fritters (Portuguese Pataniscas de Peixe)
These crispy fish fritters, known as pataniscas, are crispy on the outside, soft and tender on the inside, and packed with a rich and delicious flavor. Made with flaked white fish, chopped onion, and fresh parsley, this simple recipe delivers a comforting, homemade dish with minimal effort.
4.67 from 3 reviews
- Hake (about 400 grams (14 ounces))
- Parsley (to taste)
- 1 medium onion
- Pepper (to taste)
- 125 grams (1 cup) all-purpose flour
- 1 egg
- 1 small onion to cook the fish
- 1 bunch of coriander
- Salt (to taste)
- Vegetable oil for frying
- Place the fish in a saucepan with water seasoned with salt, a small onion and a bunch of fresh coriander. Bring to a boil over high heat, then reduce the heat to medium and simmer for about 10 minutes, or until the fish is tender.
- Using a slotted spoon, remove the fish from the pan and transfer it to a plate. Remove the skin and bones, then flake the fish with a fork. Reserve the cooking water.
- In a bowl, whisk the flour and pepper with a little of the fish cooking water. Add the flaked fish, chopped parsley, chopped onion, egg and a pinch of salt. Mix well until all the ingredients are completely incorporated. Taste and adjust the seasoning if necessary (If it's too runny, add a little more flour until you reach the right consistency).
- Heat the oil in a large skillet over medium-high heat. When the oil is hot, add small portions of the fish mixture into the skillet using a tablespoon and fry until golden brown on both sides.
- Once cooked, transfer the fish fritters to a plate lined with paper towels to absorb the excess oil.
- Serve the fish fritters with Portuguese tomato rice.
