Portuguese Codfish Fritters

Ingredients

• 300g (10.5 oz) salted codfish, soaked and desalted 300g (10.5 oz) salted codfish, soaked and desalted
• 400g (14 oz) potatoes, peeled and boiled 400g (14 oz) potatoes, peeled and boiled
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil, for frying Vegetable oil, for frying
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the soaked and desalted codfish. Cook for about 10 minutes until the fish is tender. Drain and let it cool.
2. 2.
   Once cooled, remove any skin and bones from the codfish and flake it into small pieces.
3. 3.
   In a mixing bowl, mash the boiled potatoes until smooth.
4. 4.
   Add the flaked codfish, chopped onion, minced garlic, parsley, paprika, black pepper, and salt to the mashed potatoes. Mix well to combine.
5. 5.
   Gradually add the beaten eggs to the mixture, stirring until everything is evenly incorporated.
6. 6.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
7. 7.
   Using wet hands, shape the mixture into small balls or patties.
8. 8.
   Carefully drop the fritters into the hot oil and fry until golden brown, turning them occasionally to ensure even cooking.
9. 9.
   Once cooked, remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
10. 10.
    Serve the Bolinhos de bacalhau hot with your favorite dipping sauce.

Treat your ingredients with care...

• Salted codfish — Soaking the codfish in water for at least 24 hours, changing the water several times, helps to remove excess salt. Taste a small piece before using it in the recipe to ensure it's not overly salty.

Tips & Tricks

• To achieve a crispier texture, refrigerate the shaped fritters for about 30 minutes before frying.
• Serve the fritters immediately after frying to enjoy them at their best.
• If you prefer a milder onion flavor, you can sauté the chopped onions before adding them to the mixture.
• Experiment with different herbs and spices to customize the flavor profile of the fritters.
• Leftover fritters can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Portuguese Codfish Fritters as an appetizer or snack. They are best enjoyed hot and can be served with a side of aioli, tartar sauce, or a squeeze of lemon juice for added tanginess.

Presentation advice

Arrange the fritters on a platter or wooden board, garnished with fresh parsley or lemon wedges for an appealing presentation. Consider serving them with a small bowl of dipping sauce in the center for easy access.