📝 About This Recipe
Transport your senses to the sun-drenched coast of Portugal with these iconic Bolinhos de Bacalhau. These golden, pillow-soft fritters strike a perfect balance between flaky salt cod, creamy potatoes, and fresh aromatics, all encased in a satisfyingly crisp exterior. Traditionally served as a beloved 'petisco' or appetizer, they represent the heart of Portuguese comfort food and the country's centuries-old love affair with 'o fiel amigo' (the faithful friend).
🥗 Ingredients
The Salt Cod
- 1 lb Dry salted cod (Bacalhau) (thick loin pieces preferred)
- 2 pieces Bay leaf (for the poaching water)
- 5 pieces Whole black peppercorns
The Potato Base
- 1 lb Russet or Yukon Gold potatoes (peeled and cubed)
- 1 teaspoon Sea salt (for boiling potatoes)
Aromatics and Binding
- 3-4 pieces Large eggs (beaten, added one at a time)
- 1 piece Small yellow onion (grated or very finely minced)
- 1/2 cup Fresh parsley (finely chopped)
- 2 pieces Garlic cloves (minced into a paste)
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1/2 teaspoon White pepper (to taste)
For Frying
- 3-4 cups Vegetable or Grapeseed oil (for deep frying)
- 1 piece Lemon wedges (for serving)
👨🍳 Instructions
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1
Begin by soaking the salt cod in a large bowl of cold water for 24 to 48 hours. Place it in the refrigerator and change the water at least 4-5 times to remove the excess salt. Taste a tiny piece of the raw fish; it should be pleasantly salty, not overwhelming.
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2
Drain the soaked cod and place it in a medium saucepan. Cover with fresh water, add the bay leaves and peppercorns, and bring to a gentle simmer. Cook for about 10-15 minutes until the fish flakes easily with a fork.
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3
While the fish simmers, boil the peeled potatoes in a separate pot of salted water until very tender, about 15-20 minutes. Drain them thoroughly and let them steam dry for 2 minutes.
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4
Remove the cod from the poaching liquid. While still warm, remove any skin and bones. Wrap the warm fish in a clean kitchen towel and vigorously rub/massage the towel against the counter; this traditional technique breaks the cod into fine, hair-like fibers.
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5
Mash the potatoes while hot using a ricer or food mill into a large mixing bowl. It is crucial that the potatoes are perfectly smooth with no lumps.
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6
Combine the shredded cod fibers with the mashed potatoes. Use a wooden spoon to vigorously beat the mixture together until well combined.
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7
Add the finely minced onion, garlic, parsley, nutmeg, and white pepper. Mix thoroughly to distribute the aromatics.
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8
Add the beaten eggs one at a time, mixing well after each addition. The mixture should be thick enough to hold its shape but smooth and slightly glossy. You may not need the fourth egg depending on the moisture of your potatoes.
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9
Heat the oil in a deep fryer or heavy-bottomed pot to 360°F (180°C). Use a thermometer to ensure the temperature remains consistent.
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10
Using two large tablespoons, scoop a portion of the mixture and pass it back and forth between the spoons to form a 'quenelle' (a smooth, three-sided oval shape).
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11
Carefully drop the fritters into the hot oil in batches of 5 or 6. Do not overcrowd the pan or the oil temperature will drop, resulting in greasy fritters.
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12
Fry for 3-4 minutes, turning occasionally, until they are a deep golden brown and crispy on all sides.
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13
Remove with a slotted spoon and drain on a wire rack set over paper towels. Serve immediately while hot, or at room temperature as is traditional in Portugal.
💡 Chef's Tips
Always use a kitchen towel to shred the cod; it creates a much better texture than a food processor which can make the fish gummy. Ensure your potatoes are 'dry' by letting them steam after draining; excess water is the enemy of a crisp fritter. Test fry one fritter first to check the seasoning and consistency; if it falls apart, you may need to add a touch more potato or egg. Keep your oil temperature steady at 360°F—if it's too low, they soak up oil; if it's too high, the outside burns before the inside is set. If you prefer a more modern 'crunch', you can lightly dredge the shaped quenelles in fine breadcrumbs, though this is not strictly traditional.
🍽️ Serving Suggestions
Serve with a chilled glass of Vinho Verde, whose high acidity cuts perfectly through the fried richness. Accompany with a simple 'Arroz de Feijão' (Portuguese bean rice) for a more substantial meal. Offer a side of piri-piri oil or a zesty garlic aioli for those who enjoy a bit of heat. Arrange on a platter with plenty of lemon wedges and fresh sprigs of parsley for a classic presentation. Pair with a selection of Portuguese olives and sheep's milk cheese as part of a traditional 'tábua de petiscos'.