Pastéis de Bacalhau — Salt Cod Fritters

Crisp, golden oval fritters of salt cod, potato, onion and parsley, shaped with two spoons and deep fried.

TIME BREAKDOWN
Prep: 40 min
Cook: 20 min
Total: 1 hour
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 300g salt cod (bacalhau), from Portuguese delis, fishmongers or online
  • 400g floury potatoes such as Maris Piper, peeled and quartered
  • 1 small onion, very finely chopped
  • 3 tbsp finely chopped fresh flat-leaf parsley
  • 2 eggs, beaten
  • 1 tbsp plain flour
  • 1/4 tsp freshly grated nutmeg
  • Black pepper to taste
  • Sunflower oil, for deep frying
  • Lemon wedges, to serve

Method

  1. Soak the salt cod in plenty of cold water in the fridge for 24 to 48 hours, changing the water 4 to 5 times. Drain.

  2. Simmer the cod in fresh water for 10 minutes until it flakes. Drain, cool, then remove all skin and bones and shred the flesh finely.

  3. Boil the potatoes for 15 to 20 minutes until tender. Drain well, return to the pan for 2 minutes to dry out, then mash until completely smooth.

  4. Mix the mashed potato, cod, onion, parsley, eggs, flour, nutmeg and pepper together until combined. Taste before adding any salt, as the cod is already salty.

  5. Heat 6cm of oil in a deep pan to 180°C. Using two tablespoons dipped in hot oil, shape the mixture into neat ovals (quenelles) and lower into the oil.

  6. Fry in batches for 3 to 4 minutes, turning, until deep golden and crisp. Drain on kitchen paper and serve hot with lemon wedges.