Pasteis de Bacalhau (Portuguese Salt Cod Fritters)

About This Recipe

Pasteis de bacalhau are among the most iconic small bites in Portuguese cuisine, a mixture of flaked salt cod and mashed potato bound with egg, shaped into small ovals using two spoons, and fried until deeply golden. The technique of shaping with two spoons, passing the mixture back and forth to form a football-like oval, is distinctly Portuguese and gives these fritters their characteristic elegant shape rather than a rough, rustic ball. Served warm as an appetizer at nearly every Portuguese celebration and found in bakeries and cafes throughout the country, pasteis de bacalhau balance the cod's briny richness against the potato's mellow, starchy base.

Ingredients

Serves 6

• 300 gsalt cod (bacalhau)(desalted and cooked)
• 500 gpotatoes(boiled and mashed)
• 1onion(finely diced)
• 2 clovesgarlic(minced)
• 2eggs
• 1/4 cupchopped parsley
• 1/2 tspblack pepper
• 4 cupsvegetable oil(for frying)

Instructions

1. 1

   Prepare the cod

   Flake the desalted, cooked cod finely, removing any bones or skin.

2. 2

   Cook the aromatics

   Cook onion and garlic in a bit of oil until soft, then let cool slightly.

3. 3

   Combine

   Mix the flaked cod, mashed potato, cooked onion and garlic, eggs, parsley and pepper into a smooth, cohesive mixture.

4. 4

   Chill

   Refrigerate the mixture for 30 minutes to firm up slightly, making it easier to shape.

5. 5

   Shape

   Using two spoons, scoop a portion of the mixture with one spoon and pass it back and forth between the spoons to shape it into a smooth, oval football shape.

   Passing the mixture between two spoons is the traditional technique for pasteis de bacalhau's signature oval shape — practice makes it much easier.

6. 6

   Fry

   Fry the shaped fritters in hot oil (350F/175C) for 3-4 minutes, turning, until deeply golden all over.

7. 7

   Serve

   Drain and serve warm.

Variations

• •

  Some versions add a bit of nutmeg to the mixture for subtle warmth.

• •

  A version with fresh cod instead of salt cod is a modern adaptation, though it lacks the traditional depth.

• •

  Adding finely chopped chives alongside the parsley gives extra flavor.

Storage

Refrigerate cooked fritters up to 3 days; reheat in an oven to help restore crispness. Uncooked shaped fritters can be frozen and fried directly from frozen, adding a couple of extra minutes.

Frequently Asked Questions