Pastéis de Bacalhau are one of the most traditional snacks in Portugal. They are eaten across the whole country, from small cafés to family celebrations. They are small fritters made from salt cod, mashed potatoes, onion, and parsley. The outside is golden and crisp, while the inside stays soft and flavorful. You will often see them displayed at café counters and eaten as a quick snack. This home version keeps the authentic flavor but is simple enough to prepare in a regular kitchen.
😌 Difficulty: Medium
⏱️ Preparation time: 25 minutes
🔥 Cooking time: 20 minutes
⏳ Total time: 45 minutes
👥 Servings: 4 (about 12 fritters)
Ingredients
- 300 g salted cod (bacalhau – dried salted codfish)
- 400 g potatoes, peeled
- 1 small onion, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 eggs
- 1 garlic clove, minced
- Black pepper
- Oil for frying (sunflower or vegetable oil)
Typical side:
- Lemon wedges
- Simple tomato salad
Instructions
- If using salted dried cod, soak it in cold water for 24 hours in the fridge. Change the water 2-3 times to remove excess salt. Drain well before cooking.
- Place the cod in a pot, cover with fresh water, and bring gently to a boil. Simmer for about 10 minutes. Remove, let cool slightly, then remove skin and bones. Flake the fish into small pieces.
- Boil the potatoes in salted water until very soft, about 15-20 minutes. Drain completely and mash until smooth. Let cool slightly.
- In a large bowl, mix mashed potatoes with flaked cod, chopped onion, garlic, and parsley.
- Add eggs and black pepper. Mix well until the mixture holds together. It should be soft but not liquid.
- Heat oil in a deep pan to about 170-180°C. The oil should be hot but not smoking.
- Using two spoons, shape small oval fritters. Gently place them into the hot oil.
- Fry in batches for about 3-4 minutes, turning carefully, until golden brown on all sides.
- Remove and place on paper towel to drain excess oil.
- Serve warm with lemon wedges and a simple salad.
SpinThatCuisine Tip 💡
Drain the cod and potatoes very well. Too much moisture makes the fritters break apart during frying.