Authentic Salt Cod Fritters (Bolinhos de Bacalhau) Recipe

Salt Cod Fritters (Bolinhos de Bacalhau) are a classic treat that enchants at any gathering, whether it’s the holidays, family reunions, or even as a savvy business idea. This version offers a practical and budget-friendly approach, using Russet potatoes, which are easily accessible and yield a perfect texture. The result? Crispy, perfectly dry, and flavorful fritters. Get ready to learn the secret behind this delicious recipe and impress everyone with your kitchen skills!

Ingredients for the Salt Cod Fritters:

• 2.2 lbs (approx. 1 kg) Russet potatoes (steamed and mashed)
• 1 lb (approx. 450 g) salted cod (desalted and shredded)
• 1 cup fresh parsley and scallions, finely chopped
• 5 garlic cloves, minced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons breadcrumbs
• Black pepper to taste
• Salt to taste

How to Prepare Salt Cod Fritters:

1. Prepare the potatoes: Steam the potatoes until tender. Mash them using a ricer or fork. For a smoother texture, pass them through a fine-mesh sieve.
2. Add the cod: Ensure the cod is fully desalted and boneless. Shred it by hand and check for any remaining fish bones.
3. Mix the ingredients: Combine the shredded cod with the mashed potatoes. Add the parsley, scallions, minced garlic, olive oil, and breadcrumbs. Season with black pepper and salt to taste. Mix well until you have a uniform dough.
4. Chill the dough: Cover the mixture with plastic wrap and refrigerate for about 20 minutes. This helps the mixture firm up, ensuring the fritters hold their shape during frying.
5. Shape the fritters: Lightly oil your hands and shape the mixture into your desired size—either round or oval (quenelle) shapes.
6. Fry the fritters: Heat oil in a deep pan and fry the fritters until golden brown and crispy. Drain on paper towels to remove excess oil.

Pro Tips:

• Steaming potatoes: Steaming reduces the water content in the dough, preventing the fritters from falling apart. If boiling, use as little water as possible.
• Avoid moisture: Do not add onions or eggs to the dough, as they add too much moisture and can make the fritters soggy.
• Perfect consistency: Breadcrumbs help bind the dough, but use them sparingly so you don’t overwhelm the delicate flavor of the cod.
• Freezing: To freeze, arrange raw shaped fritters on a baking sheet, freeze until firm, and then transfer to freezer-safe bags. They can be fried directly from frozen.
• Baking option: For a lighter version, dip the shaped fritters in egg white, then coat with extra breadcrumbs before baking until golden.

Prep time:

Approximately 1 hour (including chilling time).

Yield:

About 20 fritters, depending on the size.

A Bit of History:

Salt cod fritters, or pastéis de bacalhau, are a Portuguese delicacy. Traditionally made with salt-cured cod, they are beloved for their versatility and unmistakable flavor.

Interestingly, while cod is considered a noble fish today, it originally became a staple for Portuguese sailors as a practical, shelf-stable protein for long sea voyages before refrigeration existed.

The modern fritter evolved as a way to use up leftover fish, mixing it with mashed potatoes and herbs. This simple, humble dish became a culinary icon served at celebrations around the world.

You’ll notice different shapes: in Portugal, they are often oval-shaped, while Brazilian “boteco” style versions can be round or elongated. Give this recipe a try and bring a piece of traditional comfort food to your table!