- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 390 kcal
Quick summary
“The codfish fritter is one of the jewels of Luso-Brazilian cuisine, uniting sautéed codfish flakes with garlic and onion to the creaminess of mashed potatoes and fresh parsley. It is worth making for presenting a golden and dry crust that guards a velvety and aromatic filling.”
What you need to know
- Refogado de 500g de bacalhau dessalgado e desfiado no azeite com cebola picada e alho dourado por 5 minutos
- Mistura da carne marinada com 400g de batatas cozidas e espremidas ainda quentes, 2 ovos e salsinha fresca picada
- Modelagem manual com farinha dosada aos poucos e fritura por imersão em óleo quente abundante até dourar
Ingredients
Main
- 500g desalted and shredded cod
- 400g of boiled and mashed potatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons of chopped parsley
- 2 eggs
- Wheat flour to taste (approximately 1 cup)
- Salt and black pepper to taste
- Oil for frying
Instructions
Principal
- In a pan, heat a drizzle of oil and sauté the onion and garlic until golden.
- Add the shredded cod, stir well, and cook for about 5 minutes.
- In a bowl, mix the mashed potatoes, the sautéed cod, parsley, eggs, salt, and black pepper.
- Add the wheat flour little by little until the dough is no longer sticking to your hands.
- Shape the balls with your hands, giving a round or oval shape.
- Heat the oil in a deep pot until it is hot.
- Fry the dumplings in portions, turning so they are golden evenly.
- Remove and place on paper towels to absorb excess oil.
- Serve hot as an appetizer or with hot sauce.
Chef's tips
- Cozinhe as batatas com casca para que absorvam menos água, exigindo pouca farinha de trigo para dar liga
- Amasse as batatas ainda quentes no espremedor para garantir massa lisa que não racha na fritura
- Molde os bolinhos com duas colheres untadas em azeite para obter o formato oval clássico uniforme
Variations
- Bolinho de bacalhau recheado com queijo da serra da estrela ou queijo minas padrão em cubos no centro da massa
- Versão na air fryer pincelando azeite sobre os bolinhos moldados e assando a 200°C por 15 minutos até dourarem
- Bolinho com azeitonas pretas picando azeitonas pretas sem caroço diretamente no refogado de bacalhau e cebola
Substitutions
- A batata inglesa comum pode ser substituída por batata asterix (com maior teor de matéria seca) ou batata-baroa
- O bacalhau morhua pode ser substituído por bacalhau tipo saith, ling ou zarbo bem dessalgados e desfiados finamente
- A farinha de trigo pode ser substituída por amido de milho ou farinha de arroz para versões com menos glúten
How to store
Keep the already fried balls in an airtight container in the refrigerator for up to 3 days. To reheat and restore the crispy texture, use the air fryer at 180°C for 4 minutes or a conventional oven at 200°C for 8 minutes; avoid the microwave.
Can it be frozen?
Shape the raw meatballs and freeze them open on a baking sheet for 2 hours; pack in plastic bags for up to 90 days in the freezer. Fry the frozen dumplings directly in hot oil at 170°C, turning to brown evenly.
What to serve with
Serve hot accompanied by fresh lemon wedges to squeeze at the moment, Portuguese extra virgin olive oil, and chili pepper sauce. A glass of cold beer or light draft beer completes the classic bar experience.
Frequently asked questions
Can the salt cod fritter dough rest in the refrigerator?
Yes, letting the shaped dough rest in the refrigerator for 30 minutes before frying firms up the fat and helps maintain its shape in the hot oil.
What is the secret for the cod fritter not to open during frying?
The balance between well-mashed dry potato, eggs, and little flour ensures the binding; also make sure the oil is at 180°C.
How to desalt cod quickly and efficiently?
Leave the steaks submerged in cold water in the refrigerator for 24 to 36 hours, changing the water 4 to 6 times throughout the period.
Can I make the fritter without adding wheat flour?
Yes, if the potato has plenty of dry starch and is cooked with the skin on, the exact ratio with the cod allows molding only with egg.
