📝 About This Recipe
A cornerstone of Portuguese gastronomy, these salt cod croquettes are a masterclass in texture—crispy and golden on the outside with a cloud-like, savory interior. Legend has it there are over 1,000 ways to cook bacalhau, but none are as beloved as these 'little cakes' found in every tasca from Porto to the Algarve. Perfectly balanced with fresh parsley and a hint of nutmeg, they represent the soul of Atlantic coastal cooking.
🥗 Ingredients
The Salt Cod Base
- 500 grams Salted Cod (Bacalhau) (soaked for 24-48 hours, water changed frequently)
- 500 grams Starchy Potatoes (such as Russet or Yukon Gold, peeled and cubed)
- 1 piece Bay Leaf (for the boiling water)
The Aromatics and Binder
- 3-4 pieces Large Eggs (beaten, added one at a time)
- 1 piece Small Onion (very finely minced)
- 1/2 cup Fresh Parsley (finely chopped)
- 1 piece Garlic Clove (minced into a paste)
- 1 tablespoon Extra Virgin Olive Oil (for sautéing the aromatics)
Seasoning and Frying
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/2 teaspoon White Pepper (to taste)
- to taste Sea Salt (use sparingly as the fish is already salty)
- 2-3 cups Vegetable Oil (for deep frying)
- 1 piece Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Ensure your salt cod has been properly desalted by soaking it in cold water for at least 24 hours, changing the water every 6-8 hours. Drain and rinse one last time.
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2
Place the cod in a large pot with the bay leaf and cover with water. Bring to a gentle simmer and cook for about 10-15 minutes until the fish flakes easily. Remove the fish and let it cool.
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3
In the same water used for the fish (for extra flavor), boil the cubed potatoes until they are very tender, about 15-20 minutes.
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4
While potatoes boil, remove any skin and bones from the cod. Place the fish in a clean kitchen towel, gather the corners, and rub the fish vigorously against the towel. This shreds the cod into the fine, hair-like fibers essential for the traditional texture.
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5
Drain the potatoes and mash them thoroughly while still hot using a potato ricer or masher. You want a very smooth, lump-free puree.
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6
In a small skillet, heat 1 tablespoon of olive oil and gently sauté the minced onion and garlic until translucent and soft, but not browned. Let cool slightly.
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7
In a large mixing bowl, combine the shredded cod, mashed potatoes, sautéed onion/garlic, parsley, nutmeg, and white pepper. Mix well with a wooden spoon.
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8
Add the beaten eggs one by one, mixing vigorously after each addition. The mixture should be thick enough to hold its shape but moist enough to be creamy. You may not need the 4th egg.
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9
Taste the mixture and adjust the salt if necessary. Remember, the cod usually retains enough salt that you won't need much.
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10
Shape the bolinhos using two large tablespoons. Scoop a portion of the mixture into one spoon and use the other to mold it into an oval (quenelle) shape, passing it back and forth between the spoons.
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11
Heat the vegetable oil in a deep pan to 350°F (175°C). The oil should be deep enough to fully submerge the croquettes.
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12
Fry the bolinhos in small batches (do not overcrowd) for 3-4 minutes, or until they are a deep golden brown and crispy on the outside.
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13
Remove with a slotted spoon and drain on a plate lined with paper towels. Serve warm or at room temperature.
💡 Chef's Tips
Always use a kitchen towel to shred the cod; it creates the authentic 'fuzzy' texture that holds the potato together. Avoid using a food processor for the potatoes or fish, as it will make the mixture gummy and glue-like. Test the oil temperature with a small piece of bread; if it sizzles and browns in 30 seconds, it's ready. If the mixture feels too soft to shape, refrigerate it for 30 minutes before forming the balls. For a gluten-free option, these are naturally safe as they use potato as the binder instead of flour or breadcrumbs.
🍽️ Serving Suggestions
Serve as a 'petisco' (appetizer) with a chilled glass of Vinho Verde. Pair with Arroz de Feijão (Portuguese tomato and bean rice) for a complete traditional meal. Offer a side of piri-piri hot sauce for those who like a spicy kick. Arrange on a platter with fresh lemon wedges and a few black olives. Enjoy cold the next day—they are a popular snack for picnics and beach trips in Portugal.