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Portuguese Bolinho de Bacalhau codfish fritters

Bolinhos de Bacalhau - Codfish Fritters

Bacalhau is Portuguese for salt cod. In Portugal the story goes that there are 365 ways to cook cod, one for every day of the year. These deep-fried croquettes are one of the better ones. They make a great appetizer. Serve with a squeeze of fresh lemon.
5 from 1 vote
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Course: Appetizer, Main Course
Cuisine: Portuguese
Prep Time: 20 minutes
Cook Time: 50 minutes
Soaking salt cod in water: 1 day
Total Time: 1 day 1 hour 10 minutes
Servings: 6
Author: My Hungry Traveler

Equipment

  • Potato hand masher
  • Medium saucepan
  • Food processor
  • Bowl and colander
  • Large heavy-bottomed skillet, deep fryer, or wok

Ingredients

  • 1 lb Salt cod
  • 1¼ lb Potatoes
  • 1 small Onion, roughly chopped
  • 1 bunch Flat-leaf parsley, stalks removed
  • 2 large Eggs, lightly beaten
  • Salt
  • 2-3 cups Deep frying oil (canola or peanut), or 2 cups if pan frying
  • 2 Lemons cut into wedges
US Customary - Metric

Instructions

  • In a saucepan, soak the salt cod in water for at least 24 hours. Change water a few times.
  • Boil potatoes with skins on for 30-40 minutes. Remove from pot, let them cool, then peel. Mash potatoes with a masher or grater. (Food processor makes them too "whipped").
  • Drain and rinse cod. Return to saucepan of boiling water. Lower heat to medium and cook 8 minutes. Drain and let cool a little. Remove skin and any bones. In a food processor, finely chop onion and parsley and transfer to a large bowl. Put cod in the food processor and pulse to shred fish into fine pieces. Add to same bowl as onions and parsley.
  • Add potatoes and eggs to bowl with cod, onion, parsley, and combine everything. Using 2 tablespoons or wet hands, shape bolinhos into little torpedoes or balls. There should be around 40 when done.
  • Heat oil in pot (or deep fryer) to 375°F (190°C). Fry in uncrowded batches, turning, until golden brown, about 4 minutes total. Drain on paper towels and serve with lemon wedges and a yogurt dipping sauce.

Notes

  • Don't overcrowd the belinhos when frying.
  • Return frying oil to temperature before cooking more bolinhos or they will become soggy.

Nutrition

Calories: 321kcal | Carbohydrates: 18g | Protein: 52g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 177mg | Sodium: 5344mg | Potassium: 1542mg | Fiber: 2g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 22mg | Calcium: 144mg | Iron: 3mg