📝 About This Recipe
A cornerstone of Portuguese petiscos, Pataniscas de Bacalhau are crispy, irregular-shaped cod pancakes that perfectly balance the saltiness of the Atlantic with a light, airy batter. Unlike the more common 'bolinhos' which are potato-based, these traditional fritters rely on a flour and egg batter enriched with the poaching liquid of the fish. They offer a delightful contrast between the crunchy, golden edges and the tender, flakey cod interior, seasoned with plenty of fresh parsley and onion.
🥗 Ingredients
The Cod Preparation
- 500 grams Salted Cod (Bacalhau) (thick loins, soaked and de-salted)
- 1 Bay Leaf (for the poaching water)
- 2 pieces Garlic Cloves (smashed)
The Fritter Batter
- 200 grams All-purpose Flour (sifted)
- 4 large Eggs (at room temperature)
- 150-200 ml Cod Poaching Liquid (cooled to room temperature)
- 1 piece Small White Onion (very finely minced)
- 1/2 cup Fresh Parsley (finely chopped)
- 1 teaspoon Baking Powder (for extra lightness)
- to taste Salt and White Pepper (be cautious with salt as cod is naturally savory)
For Frying
- 1 cup Vegetable Oil (for shallow frying)
- 2 tablespoons Extra Virgin Olive Oil (added to the frying oil for authentic flavor)
👨🍳 Instructions
-
1
Place the pre-soaked and de-salted cod in a pot with the bay leaf and smashed garlic. Cover with water and bring to a gentle simmer for 10 minutes.
-
2
Remove the cod from the water and let it cool. Reserve at least 250ml of the poaching liquid, straining it through a fine mesh sieve.
-
3
Once the cod is cool enough to handle, remove any skin and bones. Shred the fish into small, thin flakes using your fingers or two forks. Set aside.
-
4
In a large mixing bowl, whisk the eggs until pale and slightly frothy.
-
5
Gradually add the sifted flour and baking powder to the eggs, whisking constantly to avoid lumps. The mixture will be quite thick at this stage.
-
6
Slowly pour in the reserved cod poaching liquid (about 150ml to start), whisking until you achieve a batter consistency similar to heavy cream or thick pancake batter.
-
7
Fold in the shredded cod, finely minced onion, and chopped parsley. Season with white pepper and a pinch of salt if needed (taste the batter first!).
-
8
Let the batter rest for 15-20 minutes at room temperature. This allows the flour to hydrate and results in a better texture.
-
9
In a wide, heavy-bottomed skillet, heat the vegetable oil and olive oil over medium-high heat until it reaches approximately 180°C (350°F).
-
10
Using a large spoon, drop scoops of the batter into the hot oil. Do not overcrowd the pan; fry in batches of 4 or 5.
-
11
As soon as you drop the batter, use the back of the spoon to slightly flatten the fritters into irregular discs about 1cm thick.
-
12
Fry for 2-3 minutes per side until they are deeply golden brown and the edges are crisp.
-
13
Transfer the pataniscas to a plate lined with paper towels to drain any excess oil.
-
14
Serve immediately while hot and crispy, or at room temperature as is traditional in Portuguese taverns.
💡 Chef's Tips
Ensure the cod is properly de-salted by changing the soaking water every 8 hours for 2 days. Do not over-mix the batter once the flour is added, or the fritters will become tough rather than tender. The secret to the best pataniscas is using the poaching liquid instead of plain water or milk to infuse the batter with deep fish flavor. Make sure the oil is hot enough before frying; if it's too cool, the fritters will absorb too much oil and become greasy. If the batter seems too thin, add a tablespoon of flour; if too thick, add a splash more of the poaching liquid.
🍽️ Serving Suggestions
Serve with 'Arroz de Feijão' (Portuguese tomato and bean rice) for a classic, hearty meal. Pair with a crisp, chilled Vinho Verde to cut through the richness of the fried batter. Offer lemon wedges on the side for a bright, acidic squeeze just before eating. Serve as a 'petisco' (appetizer) alongside some marinated olives and crusty bread. Accompany with a simple salad of ripe tomatoes, sliced onions, and a vinaigrette.