Pataniscas de Bacalhau (Cod Fritters) are a cherished staple of Portuguese cuisine, embodying the nation’s deep love for salted cod. These crispy fritters are often served as an appetizer or a main course alongside rice or salad.
Originating from the Lisbon region, pataniscas are a versatile dish enjoyed at family gatherings, casual meals, or even as street food. Their golden, fluffy texture and savory flavor make them an irresistible treat.
Ingredients:
- 1 pound salted cod, soaked and desalted (see tips)
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup sparkling water (or plain water)
- 1 small onion, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- ½ teaspoon paprika (optional)
- Kosher salt and freshly ground black pepper, to taste
- Olive oil or vegetable oil, for frying
Instructions:
- After soaking the salted cod overnight and changing the water several times, cook it in boiling water for 10 minutes until tender. Drain and allow it to cool.
- Remove the skin and bones from the cod, then shred the fish into small flakes using your fingers or a fork.
- In a large mixing bowl, whisk the eggs, then gradually add the flour, stirring until smooth. Slowly mix in the sparkling water to create a light batter.
- Stir in the shredded cod, chopped onion, parsley, and paprika (if using). Season the mixture with salt and pepper to taste, remembering that the cod may still have some residual saltiness.
- Heat about ½ inch of oil in a deep skillet over medium heat. Test the oil with a small drop of batter—if it sizzles, the oil is ready.
- Spoon heaping tablespoons of the batter into the hot oil, frying the fritters in batches. Flatten slightly with the back of the spoon for even cooking.
- Fry each side for 2-3 minutes or until golden and crisp. Remove with a slotted spoon and drain on a paper towel-lined plate.
- Serve warm with a side of rice, salad, or a squeeze of lemon.
