📝 About This Recipe
Hailing from the heart of the Amazon rainforest, these crispy fish cakes feature the 'Giant of the Amazon'—the Pirarucu fish. Known for its firm, meaty texture and mild flavor, the Pirarucu is transformed into a savory delight blended with creamy potatoes and aromatic Brazilian herbs. This quintessential 'comida de boteco' (pub food) captures the soul of Northern Brazil, offering a perfect crunch that gives way to a melt-in-your-mouth interior.
🥗 Ingredients
The Fish Base
- 500 grams Salted Pirarucu fillet (soaked for 24 hours with water changes, or use fresh if available)
- 2 pieces Bay leaves (for poaching)
- 1 tablespoon Lime juice (freshly squeezed)
The Dough & Aromatics
- 400 grams Russet potatoes (peeled, boiled, and mashed until smooth)
- 2 tablespoons Extra virgin olive oil
- 1 small Yellow onion (grated or very finely minced)
- 3 pieces Garlic cloves (minced into a paste)
- 1/2 cup Cheiro-verde (Cilantro and Scallions) (finely chopped)
- 2 pieces Pimenta-de-cheiro (deseeded and minced (essential for Amazonian aroma))
- to taste Salt and Black pepper (be cautious if using salted fish)
Breading and Frying
- 1/2 cup All-purpose flour (for dredging)
- 2 large Eggs (beaten with a splash of water)
- 1.5 cups Panko or fine breadcrumbs (for a superior crunch)
- 1 liter Vegetable oil (for deep frying)
👨🍳 Instructions
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1
If using salted Pirarucu, ensure it has been soaked for 24 hours in the refrigerator, changing the water at least 4 times to remove excess salt.
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2
Place the fish in a pot of simmering water with the bay leaves. Poach for 10-12 minutes until the flesh flakes easily. Drain and let it cool.
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3
Once cool, finely shred the fish with your hands or a fork, ensuring you remove any stray bones or skin. Drizzle with lime juice and set aside.
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4
Boil the potatoes in salted water until very tender. Drain thoroughly and mash them while hot until completely smooth. Let the mash cool to room temperature.
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5
In a small skillet, sauté the onion, garlic, and pimenta-de-cheiro in olive oil over medium heat until translucent and fragrant (about 4 minutes).
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6
In a large mixing bowl, combine the shredded Pirarucu, mashed potatoes, sautéed aromatics, and the chopped cheiro-verde.
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7
Mix the ingredients thoroughly by hand until a cohesive dough forms. Taste and adjust salt and pepper. If the mixture is too wet, add a tablespoon of breadcrumbs.
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8
Take small portions of the dough (about 1.5 tablespoons) and roll them into neat balls or traditional oval 'quenelle' shapes.
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9
Set up a breading station: one bowl with flour, one with the beaten eggs, and one with breadcrumbs.
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10
Dredge each ball lightly in flour, dip in the egg wash, and finally coat thoroughly with breadcrumbs, pressing gently so they stick.
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11
Heat the vegetable oil in a deep pan to 350°F (175°C). You can test the heat by dropping a small piece of bread; it should sizzle immediately.
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12
Fry the bolinhos in batches of 5-6 to avoid crowding the pan. Fry for 3-4 minutes until they reach a deep golden brown color.
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13
Use a slotted spoon to transfer the fried cakes to a plate lined with paper towels to drain excess oil.
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14
Serve immediately while piping hot for the best texture.
💡 Chef's Tips
If you cannot find Pirarucu, high-quality salted cod (Bacalhau) or fresh Sea Bass are excellent substitutes. Ensure the mashed potatoes are as dry as possible; excess moisture will cause the bolinhos to fall apart during frying. For an extra smooth texture, pass the mashed potatoes through a fine ricer or sieve. Do not skip the pimenta-de-cheiro; it provides the specific floral aroma characteristic of Amazonian cuisine without intense heat. If the dough is sticking to your hands while shaping, lightly grease your palms with a drop of olive oil.
🍽️ Serving Suggestions
Serve with a side of spicy 'Molho de Pimenta' (Brazilian chili oil) or a creamy lime aioli. Pair with a cold Brazilian Pilsner or a refreshing Caipirinha made with lime or Cupuaçu. Accompany with a wedge of fresh lime to squeeze over the cakes just before eating. Serve alongside a small bowl of Farofa (toasted cassava flour) for extra texture. Perfect as an appetizer before a main course of Moqueca or Tacacá.