Pastéis de Bacalhau (Portuguese Codfish Fritters)

If Portugal had a national snack, pastéis de bacalhau would win without a recount. These codfish fritters — crisp outside, fluffy inside — appear at every festa, every café counter and every grandmother’s table, mine very much included.

The formula is beautifully balanced: salt cod for depth, mashed potato for lightness, onion and parsley for freshness, eggs to bind. Shaping them into their signature oval with two spoons is a small skill that makes you feel instantly more Portuguese.

Serve them warm as an appetizer, a snack, or a light meal with salad — or eat them at room temperature straight from the platter, which is how they usually disappear.

Pastéis de Bacalhau Recipe

Prep time: 30 minutes (plus 24 hours soaking the cod) · Cook time: 10 minutes · Total: 40 minutes active · Servings: 8 · Calories: ~277 per serving

Ingredients

• ½ pound salted cod
• 2 cups peeled and diced Yukon Gold potatoes
• ¼ cup finely chopped onion
• 2 tablespoons finely chopped fresh parsley
• 2 large eggs, lightly beaten
• ¼ teaspoon freshly ground black pepper
• Vegetable oil, for frying

Instructions

1. Soak the salted cod in cold water for 24 hours, changing the water every 6 to 8 hours. Boil it in fresh water for 10 minutes, drain, and flake with a fork, discarding skin and bones.
2. Boil the diced potatoes in salted water until tender, about 15 minutes. Drain and mash until smooth.
3. Combine the flaked cod, mashed potatoes, onion, parsley, eggs and pepper into a thick, slightly sticky dough.
4. Shape tablespoons of the mixture into ovals (quenelles) using two spoons.
5. Heat 2 inches of oil to 350°F and fry in batches until golden on all sides, 3 to 4 minutes per batch. Drain on paper towels.
6. Serve warm, with a squeeze of lemon if you like.

Recipe Notes

• The dough should hold its shape — if too wet, a little more mashed potato fixes it.
• They freeze well before frying: shape, freeze on a tray, and fry from frozen (add a minute or two).
• A crisp green salad and olives turn a plate of these into dinner, Lisbon-style.

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