Bolinhos de Bacalhau, also known as Portuguese codfish fritters or “pastéis de bacalhau,” are one of Portugal’s most cherished snacks. These golden, crispy bites are made from salted cod (bacalhau), mashed potatoes, onions, parsley, and eggs. They’re a staple in Portuguese cuisine, often served as an appetizer, snack, or party food. The tradition of using salted cod dates back centuries, when preserving fish was essential for long sea voyages. Bolinhos de Bacalhau are beloved for their delicate balance of flavors: the saltiness of the fish, the creaminess of the potatoes, and the freshness of parsley. Whether enjoyed at a seaside café in Lisbon or homemade for a family gathering, they’re a symbol of comfort and cultural pride.
Preparation Time
50 minutes (plus soaking time for salted cod)
Servings
4–6 people (makes about 20 fritters)
Ingredients
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500 g salted cod (bacalhau)
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500 g potatoes, peeled
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 tablespoons fresh parsley, finely chopped
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2 large eggs
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Freshly ground black pepper, to taste
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Vegetable oil, for deep-frying
Detailed Method
Start by soaking the salted cod in plenty of cold water for 24–48 hours, changing the water 3–4 times to remove excess salt. After soaking, drain and place the cod in a saucepan with fresh water. Bring to a gentle boil, then simmer for 10–15 minutes until the fish flakes easily. Drain and let it cool slightly, then remove the skin and bones. Flake the cod into small pieces.
While the cod is cooking, place the peeled potatoes in a separate pot of salted water and boil until tender, about 15–20 minutes. Drain well and mash until smooth.
In a large mixing bowl, combine the mashed potatoes, flaked cod, chopped onion, garlic, and parsley. Season with black pepper. Add the eggs and mix thoroughly until the mixture is cohesive but still light.
Using two spoons (or your hands), shape the mixture into oval or quenelle-shaped fritters.
Heat enough vegetable oil in a deep frying pan or pot to fully submerge the fritters. Once the oil reaches about 175°C (350°F), carefully lower in the fritters a few at a time. Fry for 3–4 minutes, turning occasionally, until golden brown and crisp on all sides. Remove with a slotted spoon and drain on paper towels.
Serve hot as a snack or appetizer, traditionally accompanied by a simple green salad or a glass of chilled vinho verde.
