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Portuguese Pastéis de Bacalhau
Created by: Howcan Team
Ingredients
- 1 lb salted codfish
- 2 lbs potatoes, peeled and diced
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 1/4 cup fresh parsley, chopped
- 4 eggs
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Soak the salted codfish in water for 24 hours, changing the water 3-4 times to remove excess salt. Drain and pat dry.
- In a large pot, boil the diced potatoes until they are tender. Drain and mash them in a large bowl.
- Add the flaked codfish, chopped onion, minced garlic, and chopped parsley to the bowl with the mashed potatoes. Mix well.
- In a separate bowl, beat the eggs and then add them to the potato and codfish mixture. Stir to combine.
- In a small bowl, mix the flour and baking powder. Gradually add this mixture to the potato and codfish mixture, stirring until well combined. Season with salt and pepper to taste.
- Heat the vegetable oil in a deep pan or fryer to 350°F (175°C).
- Using two spoons, shape the mixture into small oval-shaped fritters and carefully drop them into the hot oil. Fry in batches until golden brown, about 4-5 minutes per batch.
- Remove the fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Serve the Pastéis de Bacalhau hot as an appetizer or snack. Enjoy!
Portuguese Pastéis de Bacalhau, also known as codfish fritters, have a rich history dating back to the 14th century when Portugal began fishing for cod in the North Atlantic. This popular dish was created as a way to use the abundant salted cod in Portuguese cuisine. The fritters are made with salted cod, potatoes, onions, and parsley, mixed into a batter and deep-fried to golden perfection. Chefs like José Avillez and Henrique Sá Pessoa have put their own modern twists on this traditional recipe, making it a staple in Portuguese cuisine. Today, the best Pastéis de Bacalhau can be found in Lisbon, particularly in the historic neighborhoods of Alfama and Bairro Alto. The key to a perfect Pastéis de Bacalhau lies in the quality of the salted cod and achieving the right balance of flavors and textures. While the traditional recipe is widely loved, some chefs have also experimented with alternative methods, such as baking the fritters instead of frying them, to cater to different dietary preferences.
50 min
20
120 per fritter calories
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