Gusto TV Pastéis de Bacalhau Recipe – Portuguese Salt Cod Fritters

Pastéis de Bacalhau Recipe – Salt Cod Fritters (Portugal)

Crispy on the outside, tender on the inside, and rich with the flavor of the sea, Pastéis de Bacalhau—Portuguese salt cod fritters—are as iconic to Lisbon’s food culture as the cafés and cobblestone streets that surround them. Featured on Global Street Eats with Chef Devan Rajkumar, this Portuguese street food recipe celebrates comfort and craftsmanship: salted cod transformed through careful preparation into something delicate, fragrant, and absolutely satisfying.

The Inspiration

In Portugal, bacalhau—salted and dried cod—is more than an ingredient; it’s a national obsession known as the “faithful friend.” There are said to be over a thousand ways to prepare it, but Pastéis de Bacalhau reign supreme among casual favorites. Whether served in humble tascas (taverns), seaside food stalls, or elegant cafés, these fritters bridge tradition and modernity with their soulful flavor and satisfying texture.

For Global Street Eats, Devan Rajkumar explores how this street snack captures the heart of Portuguese cuisine: modest ingredients elevated through patience and intuition. By mixing flaked cod with buttery potatoes, aromatics, and herbs, then deep-frying until golden, he recreates a recipe that speaks of sailors, farmers, and the deep culinary pride of Portugal.

This dish is proof that the best food stories begin simply—with a handful of ingredients and centuries of history behind them.

Ingredients

10 oz salt cod, soaked in water overnight
14 oz russet potatoes
1 small onion, finely chopped
1 clove garlic, grated
¼ tsp (1.2ml) grated nutmeg
2 tbsp (29.6ml) finely chopped parsley
1 large egg
1 tbsp (14.8ml) extra-virgin olive oil, plus more for drizzling
Ground black pepper to taste
2 cups (480ml) all-purpose flour
Neutral oil for frying
Hot sauce, if desired

Method

Boil the potatoes in their skins until they are soft. Allow them to cool, then peel and mash them.
Submerge the cod in a pot of boiling water and simmer for 20 minutes. Drain the cod, allow it to cool a little bit, and flake it with your fingers or a fork.
Add the olive oil, onion, and garlic to a pan and cook over medium heat for 5 minutes, or until the onions are translucent.
Mix together the mashed potatoes, salt cod, onion and garlic, nutmeg, parsley, egg, and black pepper until thoroughly combined. Allow this mixture to cool completely before proceeding – you can place it in the fridge to speed up this process.
Use two large tablespoons to shape the mixture into footballs. Add the flour to a shallow tray and roll the fritters in the flour to coat.
Heat enough oil for deep frying in a large, heavy bottomed pot over high heat until the oil reaches 350 F (175 C). Working in batches, add the fritters and fry for about 5 minutes, or until they are golden brown. Transfer to a paper towel lined tray to drain. Serve warm, drizzled with olive oil and hot sauce if desired.

Serving Suggestions

Serve Pastéis de Bacalhau warm as an appetizer, snack, or part of a tapas-style spread. They pair perfectly with a crisp Portuguese vinho verde or a cold pilsner. Accompany with lemon wedges, a drizzle of olive oil, or a spicy dipping sauce if desired.

To create a full Portuguese street food experience, serve alongside Caldo Verde (kale soup) or with fresh salad greens tossed in olive oil. For a modern twist, pile them into sandwich rolls with aioli or roasted red pepper relish.

These fritters are best eaten immediately, but leftovers reheat well in a hot oven for a few minutes, regaining their ideal crispness.

Final Thoughts

This Pastéis de Bacalhau recipe from Global Street Eats with Chef Devan Rajkumar brings classic Portuguese street food to life with authenticity and heart. Golden brown on the outside and irresistibly tender inside, these salt cod fritters embody everything that makes Lusophone cuisine universally adored: simplicity, flavor, and deep-rooted tradition.

Perfect with wine, seaside breezes, and good company, these fritters remind us that some of the world’s best dishes come from the streets of coastal communities shaped by centuries of trade and taste.

Find more recipes from Global Street Eats here!