Portuguese Bolinhos de Bacalhau Recipe
The salted codfish needs to be desalinated before use, which is done by soaking it overnight. It is then cooked by either boiling or sautéing, which helps soften the flesh. Once tender, the codfish becomes flaky. The eggs and mashed potatoes serve as binders to prevent the fritters from falling apart.
Ingredients
- Salted cod (soaked overnight) - 10 oz
- Russet potatoes - 14 oz
- Onion (small) - 1
- Flat-leaf parsley - 2 Tbsp
- Eggs (large) - 3
- Vegetable oil - For frying
Instructions
- Boil the potatoes until soft.
- Peel the potatoes and mash or sieve them. Set aside.
- Meantime, simmer the previously 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 finely with a fork.
- Mix the cod with the mashed potatoes and add the eggs one by one.
- Finely chop the onion and parsley and add them to the mixture.
- Taste, if desired, season with salt.
- The mixture should be quite stiff, enabling a spoon to stand up in it. If excessively dry, add one or two tablespoons of milk.
- Cool completely before frying.
- Using two tablespoons, shape the mixture into quenelles–egg-shaped ovals or roll the mixture into 1 1/2-inch balls.
- Heat 4 or 5 inches of oil in a medium saucepan.
- Carefully lower each piece into the oil with a spoon.
- Turn them three or four times to get nicely browned on all sides
- Drain on paper towels to absorb excess oil.
- Serve warm.
Nutrition
Calories: 61kcalCarbohydrates: 4gProtein: 8gFat: 1gCholesterol: 38mgSodium: 777mg
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