Pastéis de Bacalhau ~ Salt Cod Fritters

Name: Pastéis de Bacalhau ~ Salt Cod Fritters
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 26 pastéis (about)
Ingredients: 10 ounces salted cod; 14 ounces Russet potatoes; 1 small onion; 2 tablespoons finely chopped flat-leaf parsley; 3 large eggs; vegetable or canola oil

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Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings
26 pastéis (about)
Calories
53 kcal
Course
Snacks
Cuisine
Portuguese

Pastéis de Bacalhau ~ Salt Cod Fritters

Iris Warren

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These Portuguese salt cod fritters, called pastéis de bacalhau, are made with salt cod, potato, onion, and parsley and are fried for a traditional Portuguese treat.

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Ingredients

Servings

10 ounces salted cod preferably thick pieces, soaked overnight [click for soaking directions]
14 ounces Russet potatoes unpeeled
1 small onion very finely chopped
2 tablespoons finely chopped flat-leaf parsley
3 large eggs
vegetable or canola oil for frying

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Instructions

Boil the potatoes (preferably in their skins, so the potatoes don't absorb water). Peel the potatoes and mash or sieve them. Set aside.
Meantime, simmer the previous soaked cod in enough boiling water to cover until tender, about 20 minutes. Drain the cod, discard the skin and bones, and flake the fish as much as you can with your fingers or a fork to reduce it to threads.☞ TESTER TIP: The proper way of doing this is to place the flaked cod inside a clean cloth, fold it and squeeze and pound the contents of the cloth with your fists. In this way you will have mashed cod.
Mix the cod with the mashed potatoes and add the eggs, 1 by 1, and then the onion and parsley. Taste and, if desired, season with salt. You may not need to add any, as the cod itself retains quite a lot of saltiness, in spite of being soaked and boiled. The mixture should be quite stiff, enabling a spoon to stand up in it. If you find it excessively dry, add one or two tablespoons of milk. ☞ TESTER TIP: Allow this to cool completely before frying.
With two tablespoons, shape the mixture into quenelles--egg-shaped ovals. Don't feel like spoon shaping? You can roll the mixture into 1 1/2-inch balls.
Heat 4 or 5 inches of oil in a medium saucepan to (370°F/190°C). Carefully lower each pasteis into the oil with a spoon. Turn them three or four times to get nicely browned all over.
When cooked, lift them with a big fork or slotted spoon and place them on kitchen paper to absorb excess fat. Continue molding and frying until you use up the mixture.

Nutrition Information

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Serving 1pastel Calories 53kcal (3%) Carbohydrates 3g (1%) Protein 8g (16%) Fat 1g (2%) Saturated Fat 1g (5%) Monounsaturated Fat 1g Trans Fat 1g Cholesterol 38mg (13%) Sodium 775mg (32%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 26pastéis (about)

Amount Per Serving

Calories 53 kcal

% Daily Value*

Serving	1pastel
Calories	53kcal	3%
Carbohydrates	3g	1%
Protein	8g	16%
Fat	1g	2%
Saturated Fat	1g	5%
Monounsaturated Fat	1g	5%
Trans Fat	1g	50%
Cholesterol	38mg	13%
Sodium	775mg	32%
Fiber	1g	4%
Sugar	1g	2%