Pastéis de Bacalhau (Portuguese Salt‑Cod Fritters)

Ingredients

Contains fish, egg, gluten. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Desalt the cod by cutting it into 3–4 pieces, rinsing, and covering with cold water in a bowl or pot; refrigerate and soak for at least 8 hours (change the water twice).

   Traditional soak is 24–48 hours with water changes; 8 hours is the minimum if you’re short on time. If you buy already desalted bacalhau, skip this step.

   480 min
2. 2

   Drain the soaked cod, place the pieces in a saucepan, cover with fresh cold water, bring to a gentle simmer and poach until the flesh flakes, about 8–10 minutes.

   10 min
3. 3

   Drain the cod, reserving about 60–120 ml (1/4 cup) of the poaching liquid; let the cod cool slightly.

   5 min
4. 4

   While the cod cooks, place the potato chunks in a pot, cover with cold water, bring to a simmer, and cook until tender when pierced, about 15 minutes.

   15 min
5. 5

   Drain the potatoes, return to the hot pot for 1 minute to dry briefly, then mash until smooth; set aside and let cool 5 minutes.

   5 min
6. 6

   Heat 1 tablespoon olive oil in a small skillet over medium heat and sauté the chopped onion and minced garlic until translucent and soft, about 5–7 minutes.

   6 min
7. 7

   Remove skin and any bones from the cooled cod and flake the flesh into medium-sized pieces with your fingers or a fork.

   5 min
8. 8

   In a large bowl combine the mashed potatoes, flaked cod, sautéed onion and garlic, chopped parsley, beaten eggs, 3 tablespoons flour, nutmeg and black pepper; add 1–2 tablespoons of the reserved poaching liquid if the mix feels dry and stir until the mixture holds together.

9. 9

   Chill the mixture in the refrigerator for about 30 minutes to firm up so it’s easier to shape.

   30 min
10. 10

    Heat the vegetable oil in a deep skillet or Dutch oven to 170–180°C (340–355°F) or until a small piece of the mixture sizzles and browns in 20–30 seconds.

    Use a thermometer for consistent results; if you don’t have one, test with a small scrap of batter.

11. 11

    Shape the chilled mixture into ovals or small logs (about 2 tablespoons each), lightly dust with flour, and fry in batches, turning as needed, until deep golden and crisp, about 3–4 minutes per batch.

    4 min
12. 12

    Drain the fried fritters on paper towels, sprinkle with flaky sea salt, and serve warm with lemon wedges.