Crispy fried fritters of flaked salt cod, mashed potato and parsley, a beloved Portuguese appetizer found at nearly every celebration.
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.
Serves 6
Flake the desalted, cooked cod finely, removing any bones or skin.
Cook onion and garlic in a bit of oil until soft, then let cool slightly.
Mix the flaked cod, mashed potato, cooked onion and garlic, eggs, parsley and pepper into a smooth, cohesive mixture.
Refrigerate the mixture for 30 minutes to firm up slightly, making it easier to 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.
Fry the shaped fritters in hot oil (350F/175C) for 3-4 minutes, turning, until deeply golden all over.
Drain and serve warm.
Chill the mixture before shaping — it firms up and holds its shape much more easily than when freshly mixed and still warm.
Practice the two-spoon shaping technique; it takes a few tries to master the smooth, oval shape but becomes easy with repetition.
Make sure the cod is thoroughly desalted through proper soaking, or the fritters will taste unpleasantly salty.
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.
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.
Pasteis de bacalhau reflect Portugal's centuries-long relationship with salt cod, historically preserved this way for long ocean voyages, and these fritters remain one of the most beloved and widely eaten Portuguese appetizers today.
Yes, shape the fritters and freeze them uncooked on a tray, then fry directly from frozen, adding a couple of extra minutes to the cooking time.
Simply shape the mixture into small balls or patties by hand — the flavor will be identical, just with a less traditional appearance.
The mixture likely needed more egg to bind it, or wasn't chilled long enough — make sure it's cohesive and properly chilled before shaping.
Per serving (90g / 3.2 oz) · 6 servings total
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