Pataniscas are Portuguese cod fritters, a rustic cousin of the shaped cod ball (pasteis ). Flaked salt cod is folded into a thin batter of flour, egg, coriander and water, then spooned into hot oil and fried into ragged golden crisps. Eaten hot with garlic mayonnaise.
Ragged, golden, crisp-edged fritters studded with salty shreds of cod, the batter soft and eggy within, scented with coriander. Eaten hot with a garlic mayonnaise or lemon, the crunch and the salt of the cod the whole pleasure.
The fritter is a loose batter, not a shaped ball. Cooked salt cod is soaked to remove excess salt, then flaked. A thin batter of flour, eggs, water, chopped coriander and onion is made, the flaked cod folded in, and spoonfuls of the mixture are dropped into hot oil (about 170 degrees C) and fried until golden and crisp. The batter is deliberately thin so the fritters come out ragged and lacy rather than compact, more surface area for crispness. The cod must be desalted properly — 24 to 48 hours of soaking with changes of water — or the fritters will be too salty. Eaten immediately while crisp.
Variations
Some add rice to the batter for body. A version with chopped octopus exists. Eaten as a petisco with beer.
On the Palate
Where Pataniscas de Bacalhau sits in the Portuguese flavor cloud
Ingredients
Serves 4How it's made
5 steps · 20 min
- 15 min
Soak 300g salt cod in water for 24 to 48 hours, changing the water 3 times; then poach in water 10 minutes, drain, and flake.
Watch outSoak the salt cod a full day or two, changing the water — taste a flake, it should read pleasantly salty, not harsh; underdesalted cod ruins the whole batch.
- 25 min
Make the batter: whisk 150g flour with 2 eggs, 200ml water, 1 chopped onion, a handful of chopped coriander, salt and pepper to a thin batter.
Watch outWhisk to a deliberately thin, runny batter — it should ribbon off the spoon, not mound; a thick batter fries into dense dumplings instead of lacy ragged fritters.
- 33 min
Fold in the flaked cod.
- 45 min
Heat oil to 170 degrees C; drop tablespoons of the mixture in, frying 4 to 5 at a time, for 3 minutes each until golden and crisp.
Watch outDrop spoonfuls into oil at a hundred and seventy degrees and let them go ragged — hold that temp so they turn deep golden and crisp before the cod inside dries out.
- 53 min
Drain on paper; serve hot with garlic mayonnaise or lemon wedges.
