Pastéis de Bacalhau
“Golden fried codfish fritters, a popular Portuguese appetizer.”
Salted Cod
Potato
Onion
Parsley
Egg
Olive OilWhere it comes from
These fritters are a staple in Portuguese cuisine, often enjoyed as a snack or appetizer, and reflect the nation's love for cod.
On the Palate
How it's made
5 steps · Show ↓55 min active · 1440 min waiting
How it's made
5 steps · Show ↓- 110 min
Soak the salted cod in cold water for 24 hours, changing the water 2-3 times to remove excess salt. Boil the cod in fresh water until flaky and tender, about 10 minutes. Drain and let cool slightly.
Watch outEnsure all salt is removed from the cod; taste a small piece to check.
- 215 min
Boil the potatoes in a separate pot until fork-tender, about 15 minutes. Drain and mash them into a smooth consistency.
- 310 min
Flake the cooled cod into a large bowl, ensuring there are no bones. Add the mashed potatoes, finely chopped onion, parsley, and beaten egg. Mix until well combined.
- 415 min
Using two spoons, shape the mixture into small oval patties. Heat olive oil in a deep pan until it reaches 350°F (175°C). Carefully lower the patties into the oil and fry until golden brown and crispy on the outside, about 4 minutes per side.
Watch outMaintain oil temperature to avoid greasy or undercooked pastries.
- 55 min
Drain the pastéis de bacalhau on paper towels and serve hot, optionally garnished with additional parsley.
