📝 About This Recipe
A cornerstone of Portuguese gastronomy, these delicate fritters are a masterclass in texture, featuring a crisp, golden exterior that yields to a cloud-like interior of flaked salt cod and creamy potato. Hailing from the coastal taverns of Lisbon and Porto, they represent the soul of 'petiscos' culture, where simple ingredients are transformed into elegant bites. Infused with fresh parsley and a hint of nutmeg, they are as much a staple at family holiday tables as they are at bustling seaside cafes.
🥗 Ingredients
The Cod Preparation
- 500 grams Salted Cod (Bacalhau) (dry-salted, thick loin preferred)
- 2 Bay Leaves (for the poaching liquid)
- 5 whole Black Peppercorns
The Base and Seasoning
- 500 grams Starchy Potatoes (Russet or Kennebec, peeled and cubed)
- 4-5 Large Eggs (added one at a time to reach perfect consistency)
- 1 Small Onion (very finely minced)
- 1/2 cup Fresh Parsley (finely chopped)
- 2 Garlic Cloves (grated into a paste)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 1/2 teaspoon White Pepper (ground)
- to taste Salt (be cautious as the fish is already salty)
For Frying
- 1 liter Vegetable Oil (for deep frying; sunflower or peanut oil works well)
- 1 Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Begin by desalinating the cod: soak it in cold water for 24 to 48 hours, changing the water at least 4-5 times. Keep it refrigerated during this process.
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2
Drain the cod and place it in a large pot. Cover with fresh water, add bay leaves and peppercorns, and bring to a gentle simmer. Cook for 10-12 minutes until the fish flakes easily.
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3
Remove the cod from the water (reserve the water for the potatoes) and let it cool. Once cool, remove any skin and bones, then shred the fish into very fine fibers using your hands or by rubbing it inside a clean kitchen towel.
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4
In the reserved fish water, boil the peeled potato cubes until very tender, about 15-20 minutes. Drain them thoroughly.
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5
Pass the hot potatoes through a ricer or food mill into a large mixing bowl. It is crucial the potatoes are smooth and free of lumps.
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6
Add the finely shredded cod to the warm mashed potatoes. Use a heavy wooden spoon to beat the mixture vigorously until well combined.
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7
Stir in the minced onion, grated garlic, chopped parsley, nutmeg, and white pepper. Mix until the aromatics are evenly distributed.
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8
Add the eggs one by one. After each egg, beat the mixture energetically. The goal is a paste that is thick enough to hold its shape but light and slightly glossy. You may not need all 5 eggs.
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9
Taste the mixture and adjust the salt only if necessary. The cod usually provides enough salinity.
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10
Using two large tablespoons, shape the mixture into 'quenelles' (oval shapes). Scoop a portion with one spoon and press it against the other, rotating to create three smooth sides.
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11
Heat the oil in a deep fryer or heavy-bottomed pot to 180°C (350°F). Ensure the oil is deep enough to fully submerge the cakes.
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12
Fry the cakes in small batches of 4-5 to avoid dropping the oil temperature. Fry for 3-4 minutes until they are a deep, uniform golden brown.
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13
Use a slotted spoon to remove the cakes and drain them on a wire rack or paper towels to maintain crispness.
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14
Serve warm or at room temperature with lemon wedges on the side.
💡 Chef's Tips
For the most authentic texture, rub the cooked cod inside a clean kitchen towel to break it into tiny hair-like fibers. Never use a food processor for the potatoes or the fish; it will make the mixture gluey and heavy. Ensure the potatoes are still warm when you start mixing in the cod to help the proteins bind effectively. If the mixture feels too soft to hold its shape, chill it in the refrigerator for 30 minutes before frying. To check if the oil is ready without a thermometer, dip the end of a wooden spoon in; if it bubbles steadily, you're ready to fry.
🍽️ Serving Suggestions
Serve as a classic 'petisco' alongside a chilled glass of Vinho Verde or a crisp Portuguese lager. Pair with 'Arroz de Feijão' (red bean rice) for a traditional and hearty Portuguese lunch. Offer a simple garlic aioli or a spicy piri-piri oil for those who enjoy a dipping sauce. They make excellent additions to a picnic basket as they taste wonderful even at room temperature. Arrange on a platter with olives, sheep's milk cheese, and crusty bread for a complete appetizer spread.