Pastéis de Bacalhau are one of the most beloved traditional snacks in Portugal. These crispy-on-the-outside, fluffy-on-the-inside codfish fritters are a celebration of salt cod—a staple in Portuguese cuisine. They’re perfect as an appetizer, a snack, or even a light meal with a salad on the side.
This recipe keeps the process simple while staying true to tradition. The combination of salt cod, potatoes, and fresh parsley creates a fritter that’s flavorful and balanced. A little prep time is all you need to bring these golden gems to the table.
Ingredients:
- 1/2 pound salted cod
- 2 cups peeled and diced Yukon Gold potatoes
- 1/4 cup finely chopped onion
- 2 tablespoons finely chopped fresh parsley
- 2 large eggs, lightly beaten
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil for frying
Instructions:
- Soak the salted cod in cold water for 24 hours, changing the water every 6-8 hours to remove excess salt. Once ready, boil the cod in fresh water for 10 minutes, then drain and flake it with a fork, removing any skin and bones.
- Boil the diced potatoes in salted water until tender, about 15 minutes. Drain and mash them until smooth.
- In a large bowl, combine the flaked cod, mashed potatoes, onion, parsley, eggs, and black pepper. Mix until everything is well combined and forms a thick, slightly sticky dough.
- Scoop a tablespoon of the mixture and shape it into a small oval or quenelle using two spoons. Repeat until all the dough is used.
- Heat about 2 inches of vegetable oil in a deep skillet over medium heat to 350°F. Fry the fritters in batches until golden brown on all sides, about 3-4 minutes per batch. Drain on paper towels.
- Enjoy warm, either on their own or with a squeeze of lemon juice.
