Rustic Portuguese Bolinhos de Bacalhau with Parsley
Traditional Portuguese Salt Cod Fritters
These savory bolinhos de bacalhau are a delightful blend of salted cod, potatoes, and fresh herbs, making them perfect for any occasion.
- 1 h 30 min
- 6
- Intermediate
Ingredients
For the Cod Preparation
For the Batter
For Frying
Preparation
Desalting the Cod
Place the salted cod fillets in a large bowl.
Place the salted cod fillets in a large bowl.
Cover with cold water and refrigerate for 24 hours, changing the water every 6 hours.
Cover with cold water and refrigerate for 24 hours, changing the water every 6 hours.
For the best flavor, ensure the cod is soaked for at least 24 hours to remove excess salt.
Drain and rinse the cod thoroughly.
Drain and rinse the cod thoroughly.
Preparing the Dish
Boil the potatoes until tender.
Boil the potatoes in salted water until tender. Drain and let cool slightly.
Cook and shred the cod.
In a large pot, boil the desalted cod for 10 minutes. Drain, remove any bones, and shred finely.
Combine potatoes, cod and seasonings.
Mash the potatoes and combine them with shredded cod, onion, parsley, and eggs. Season with salt and pepper to taste.
⚠ Taste the mixture before adding more salt, as residual saltiness from the cod can vary. 💡 Use a potato ricer for smooth, lump-free mashed potatoes.
Cooking Process
Shape the fritters
Shape the cod-potato mixture into small balls or ovals.
Heat the oil
Ensure the oil is heated to 180°C (350°F) for optimal frying.
Fry the fritters
Fry in batches until golden brown, about 3-4 minutes per side.
Timing
Boiling Potatoes: 20 min; Boiling Cod: 10 min; Frying: 15 min.
Heat Guide
Boiling: Medium-high heat; Frying: Medium heat.
Plating & Serving
Rustic Portuguese Bolinhos de Bacalhau with Parsley
Rustic Portuguese Bolinhos de Bacalhau with Parsley
Plating & Serving
Serve the bolinhos de bacalhau hot, on a platter lined with paper towels to remove excess oil, garnished with parsley.