Pastéis de Bacalhau ~ Salt Cod Fritters
User Reviews
4.9
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Prep Time
45 mins
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Cook Time
30 mins
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Total Time
1 hr 15 mins
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Servings
26 pastéis (about)
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Calories
53 kcal
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Course
Snacks
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Cuisine
Portuguese
Pastéis de Bacalhau ~ Salt Cod Fritters
Description
Pastéis de Bacalhau blends rehydrated salted cod with russet potatoes and aromatic ingredients like onion and parsley. The cod is simmered until tender, then mashed and combined with mashed potatoes and eggs to create a stiff batter. This firmness enables frying into fritters with golden, crisp exteriors and soft interiors. The cod's inherent saltiness usually requires little or no added salt, maintaining a well-rounded flavor. The fritters are typically fried in vegetable or canola oil until nicely browned.
The inclusion of finely chopped onion and parsley adds subtle freshness and mild pungency to the fritters, complementing the savory, umami cod. The method of pressing and pounding the cod through a cloth helps achieve a smooth texture.
These fritters are traditionally enjoyed as finger food or appetizers. They can be served hot with a wedge of lemon or a dipping sauce to balance the richness.
Ingredients
- 10 ounces salted cod preferably thick pieces, soaked overnight [click for soaking directions]
- 14 ounces russet potato unpeeled
- 1 small onion very finely chopped
- 2 tablespoons parsley flat-leaf, finely chopped
- 3 large egg
- vegetable oil for frying, or canola oil
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
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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