Bolinhos de Bacalhau Tradicionais
The golden standard of Portuguese petiscos: salted codfish flaked and kneaded with creamy mashed potatoes, onion, eggs, and fresh parsley, shaped with two spoons and fried crisp.
Ingredients
- • 350g salted cod (bacalhau dessalgado), simmered and flaked
- • 400g floury potatoes, boiled and riced
- • 1 small onion, very finely minced
- • 2 cloves garlic, finely grated, 1 bunch fresh parsley finely chopped
- • 2 large eggs, salt, pepper, and pinch of nutmeg
- • Olive oil for deep frying
Preparation Steps
Boil potatoes and pass through a ricer while hot. Simmer cod for 8 minutes, remove skin and bones, and wrap in a clean kitchen towel, kneading vigorously to shred cod into fine fibers.
In a large bowl, combine shredded cod, riced potatoes, minced onion, garlic, parsley, nutmeg, and black pepper. Beat in eggs one at a time, working the mixture by hand until smooth, sticky, and cohesive.
Using two traditional tablespoons dipped in hot water, pass a portion of dough back and forth between spoons to shape into neat three-sided quenelles.
Heat oil to 180°C. Fry in small batches for 3-4 minutes until deep golden brown and crisp. Drain on paper towels and serve warm or at room temperature.