Portuguese codfish fritters recipe – Pasteis de Bacalhau
Codfish fritters or Pasteis de Bacalhau are a symbol of the traditional Portuguese gastronomy that everyone loves… even our visitors.
Codfish fritters, or Pasteis de Bacalhau, are a symbol of the Portuguese traditional gastronomy.
Served in restaurants as an appetizer, at cafes or “tascas” as a snack or at Portuguese homes with rice and salad as a meal, codfish fritters are also commendatory at every Portuguese party that includes a buffet.
Personally, codfish fritters are a reminder of my childhood when I went to the kitchen with my grandmother and watch her handling with expertise the two spoons to form the fritters with admiration.
Even nowadays, with her 85 years old, my grandmother makes the best codfish fritters I have ever tasted.
- 350 g dried salt cod, previously soaked for about 24 hours
- 550 g potatoes
- 3 eggs
- Chopped parsley
- Vegetal oil
- Cook separately the potatoes and the codfish in boiling water, letting them simmer for about 20 minutes.
- Peel the potatoes and remove the skin and bones from the codfish; next, chop them in a food processor;
- Blend in the egg yolks and season with parsley and pepper; beat the egg whites to stiff peaks and mix gently with all the other ingredients;
- Shape the fritters by taking a large tablespoonful of the mixture and placing another spoon of the same size on top to mold it; continue until there is no mixture left;
- Fry the fritters in hot oil for a few minutes on each side until browned and then drain on paper towels. The codfish fritters are ready to serve and I hope you enjoy this Portuguese codfish fritters as much as I do.