Pastéis de Bacalhau – Salt Cod Fritters

Pastéis de Bacalhau – Salt Cod Fritters (Portugal)

Crispy on the outside and tender within, these Portuguese salt cod fritters combine creamy potato, flaky bacalhau, and aromatic parsley. Lightly seasoned with nutmeg and garlic, they deliver a savory bite of the sea—perfectly golden and irresistibly satisfying when paired with a drizzle of olive oil or hot sauce.

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.