Bolinhos de Bacalhau are Portuguese fritters made from dehydrated salted cod fish. The other ingredients besides fish are potatoes, eggs, onions, fresh parsley and seasonings like salt, garlic and pepper.
The ingredients are mixed together, then small portions of the firm mixture are shaped and fried. They are served as a snack, sometimes with a sauce or as an accompaniment to a larger meal.
Bolinhos refers to foods formed into shapes such as a dumplings, cupcakes or scones. Bacalhau is Portuguese for ‘salted codfish’, which gives the fritters their flavor.
The salted codfish must be desalinated before using which is done by soaking it overnight. It is then cooked by boiling or sautéing which softens the flesh. Once soft, the codfish becomes flaky. The eggs and mashed potatoes act as binders to keep the fritters from falling apart.
There is little variation besides adjusting spices to personal preference. Using salted cod fish in fritters is common when they are easily sourced like the Caribbean where Atlantic cod can be found. There, cod fritters are known as fish cake, accra or in Puerto Rico as bacalaitos.
What sets the Portuguese version apart is the use of mashed potatoes as other fish fritters are almost always made using flour.
Origin & Cultural Significance
Bolinhos de bacalhau originated in Portugal where they are also called pasteis de bacalhau. Portuguese fishermen have fished and dried cod for several hundred years.
The practice of drying and salting the cod fish ensures its preservation for several months without requiring refrigeration. This dish is quite popular in Brazil as well, a result of Portugal’s colonization of Brazil beginning in the 1500’s.
Portuguese Bolinhos de Bacalhau Recipe
Bolinhos de Bacalhau are Portuguese fritters made from dehydrated salted cod fish. The other ingredients besides fish are potatoes, eggs, onions, fresh parsley and seasonings like salt, garlic and pepper.
Ingredients
- Salted cod (soaked overnight) - 10 oz
- Russet potatoes - 14 oz
- Onion (small) - 1
- Flat-leaf parsley - 2 Tbsp
- Eggs (large) - 3
- Vegetable oil - For frying
Instructions
- Boil the potatoes until soft.
- Peel the potatoes and mash or sieve them. Set aside.
- Meantime, simmer the previously soaked cod in enough boiling water to cover until tender, about 20 minutes.
- Drain the cod, discard the skin and bones, and flake the fish finely with a fork.
- Mix the cod with the mashed potatoes and add the eggs one by one.
- Finely chop the onion and parsley and add them to the mixture.
- Taste, if desired, season with salt.
- The mixture should be quite stiff, enabling a spoon to stand up in it. If excessively dry, add one or two tablespoons of milk.
- Cool completely before frying.
- Using two tablespoons, shape the mixture into quenelles–egg-shaped ovals or roll the mixture into 1 1/2-inch balls.
- Heat 4 or 5 inches of oil in a medium saucepan.
- Carefully lower each piece into the oil with a spoon.
- Turn them three or four times to get nicely browned on all sides
- Drain on paper towels to absorb excess oil.
- Serve warm.
Nutrition Information:
Yield: 26 Serving Size: 1Amount Per Serving: Calories: 61Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 38mgSodium: 777mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 8g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.