Simple Recipe Of Pasteis De Bacalhau, (Portuguese Salted Cod Fritters)

When looking for these crispy cod dishes, look for pliable, white bacalhau fillets that aren’t stringy or yellowed. Remember that desalting times vary depending on thickness (extra-thick fillets can take up to three days to mellow out). Portugal is known for its dizzying number of salt cod dishes. Pastéis de bacalhau are traditionally shaped by using two spoons to create quenelles, but for those unfamiliar with the process, rolling the croquettes by hand is a simpler method. This dish can be served as an appetizer or the main course. However, it generally calls for salted cod fritters. In Portugal, you can purchase these Salted Cod Fritters practically anywhere.

A Portuguese community, bakery, place in North America, or even a Portuguese family can be found anyplace except Portugal. Let’s say you have a wedding or a family reunion in Portugal. If so, I am confident that the exquisite Pasteis de Bacalhau, or Portuguese Salted Cod Fritters, will keep you occupied.

Ingredients You’ll Need:

2 pounds of salted cod
3 big potatoes
1tablespoon of kosher salt
4 tablespoons of olive oil
1 medium-sized chopped frying onion
3 minced garlic cloves
1/3 cup of finely chopped fresh parsley
2 big, beaten eggs
1 teaspoon of freshly ground black pepper
1/4 teaspoon of ground nutmeg
1 small bay leaf (finely grounded)
2 tbsp. chopped jalapenos
Vegetable oil for deep frying

Instructions:

Soak the salted cod for 24 hours.
Change the water three or four times throughout the cod’s 24-hour soak.
Place entire potatoes in a medium pot and cover with cold water.
Over medium heat, add 1 tablespoon of salt and bring to a boil.
Potatoes should be cooked uncovered for 15 to 30 minutes, depending on their size, until they are soft.
After throwing away the water, leave the potatoes to cool.
Place the cod in a medium pot and add enough water to cover.
Heat the water to a boil over medium heat, then cook the fish until it begins to flake, about 10 minutes.
Throw away the water. After removing any excess water, place the fish on a paper towel and let it cool.
Take off the fish’s bones and skin.
After heating half of the olive oil in a frying pan over medium heat, sauté the onions for around three minutes.
Sauté the garlic for an additional two minutes, taking caution not to burn it, after adding it. Lower the temperature if required.
Pour in the remaining olive oil.
Cook the fish for an additional five minutes after flaking it into the pan with the onions.
Stir the fish until it flakes completely and is thoroughly combined with the garlic and onions.
Once the heat is off, put it aside.
After peeling, fully mash the potatoes until they are fluffy.
Add the potatoes, sautéed mixture, eggs, parsley, jalapenos, pepper, nutmeg, and bay leaf to a large bowl.
To thoroughly combine all the ingredients, use a large spoon. Ensure that everything is blended.
Try a little of the mixture, and if necessary, add more salt. The amount of salt required could vary depending on how salty the cod was.
Add salt and stir until fully combined.
The vegetable oil in a deep fryer, Dutch oven, or other heavy pot should be heated to 355 ºF.
The fritters are formed using two spoons.
Scoop up a part of the fish mixture using one spoon and shape a little portion into a tiny ball using the other spoon.
A fritter should be carefully lowered into the hot oil and cooked for approximately three minutes, turning it occasionally, until golden brown.
You can fry multiple fritters at once, but take care not to crowd them in excessively.
To absorb extra oil, place the cooked fritters on a serving plate covered with paper towels.
Serve with mashed potatoes, steamed rice, boiled pasta, or a crisp salad. You can eat these fritters hot or cold.