Vida Recetas Editorial
Bolinho de bacalhau is a traditional Portuguese appetizer that wins over palates with its crispy exterior and soft, flavorful interior. Made with salted cod, mashed potatoes, onion, garlic, and parsley, this fritter is a classic in bars and celebrations across Portugal. Its origins trace back to the rich culinary tradition of Portugal, where cod has been a star ingredient for centuries.
This cod recipe is ideal for those looking for an easy-to-make, flavorful starter. The combination of potatoes and egg results in a tender batter that browns perfectly when fried. You can serve it as a tapa, side dish, or even as a light main course. It also allows for variations: some add chopped olives or a touch of paprika, but the classic version is already delicious on its own.
If you wonder how to make the perfect bolinho de bacalhau, the secret lies in soaking the cod to control the salt and not overloading the batter with too much egg. With this easy recipe, you'll have golden, fluffy fritters that everyone will love. Dare to try this bite of Portuguese cuisine!
Prep
30 min
Servings
20
Start by soaking the salted codfish in cold water for at least 24 hours, changing the water several times. This will help remove excess salt.
Boil the diced potatoes until they are tender. Drain and mash them while still hot.
In a separate pan, sauté the chopped onion and minced garlic in a bit of oil until they become translucent. Add the soaked and drained codfish, breaking it into small pieces with a fork. Cook for a few minutes, allowing the flavors to meld.
Combine the codfish mixture with the mashed potatoes in a large bowl. Add the chopped parsley and black pepper, and mix well.
Beat the eggs and add them to the mixture, stirring until everything is thoroughly combined.
Heat the cooking oil in a deep pan or skillet over medium-high heat.
Using wet hands, shape the mixture into small, oval-shaped balls or patties.
Carefully place the bolinhos de bacalhau into the hot oil and fry them until they are golden brown and crispy, about 2-3 minutes per side. Fry them in batches to avoid overcrowding the pan.
Remove the bolinhos with a slotted spoon and drain them on paper towels to remove excess oil.
Serve your bolinhos de bacalhau hot, with a side of aioli or a squeeze of fresh lemon juice. Enjoy!
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is minutes.
This recipe is designed for 20 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
