Pataniscas de bacalhau are pastéis de bacalhau’s free-spirited Lisbon cousin: instead of a shaped potato-cod dough, these are loose, lacy fritters of shredded salt cod in a light batter, fried until the edges go golden and crisp.
In Lisbon they are eaten every way imaginable — as a petisco with beer, as lunch over arroz de feijão (bean rice, the classic pairing), or straight off the draining paper when nobody is looking.
The trick to lightness is sparkling water in the batter and oil at the right temperature. Fifteen minutes of frying, and you will understand why every Portuguese family fights over the last one.
Pataniscas de Bacalhau Recipe
What you need
Ingredients
- 1 pound salted cod, soaked and desalted
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup sparkling water (or plain water)
- 1 small onion, finely chopped
- 2 tablespoons finely chopped fresh parsley
- ½ teaspoon paprika (optional)
- Kosher salt and freshly ground black pepper
- Olive oil or vegetable oil, for frying
Cook along
Instructions
- Soak the cod overnight, changing the water several times, then boil it 10 minutes until tender. Drain and cool.
- Remove skin and bones and shred the fish into small flakes.
- Whisk the eggs, gradually add the flour until smooth, then mix in the sparkling water for a light batter.
- Stir in the cod, onion, parsley and paprika. Season carefully — the cod keeps some saltiness of its own.
- Heat ½ inch of oil in a deep skillet over medium heat; a drop of batter should sizzle on contact.
- Fry heaping tablespoons of batter in batches, flattening slightly, 2 to 3 minutes per side, until golden and crisp.
- Drain on paper towels and serve warm — with rice, salad or a squeeze of lemon.
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