Cod Recipes Frying Pan - Easy Bolinho de Bacalhau

Craving a taste of Portugal or Brazil right in your kitchen? Look no further than Bolinho de Bacalhau (also known as Pastéis de Bacalhau in Portugal). These incredible cod recipes frying pan fritters are crispy on the outside, tender and savory on the inside, and absolutely packed with flavor. Forget bland, dry cod! We're talking about a traditional, mouth-watering appetizer that brings families together and disappears fast.
Many recipes miss crucial steps, leading to overly salty fish or fritters that fall apart. But not ours! We've meticulously crafted this guide to ensure your traditional Portuguese dishes are perfect every time, covering everything from properly desalting your salt cod to achieving that ideal binding consistency. Whether you're a beginner eager to explore Portuguese cooking recipes or an experienced cook looking to perfect your technique, this is your definitive guide to making the best deep fried cooking cod fritters that will truly outrank the rest. Get ready to impress with this simple yet sublime cod recipe simple that's naturally gluten free appetizers recipes and utterly delicious!

Ingredients

• 1 lb (approx. 450g) salt cod (bacalhau)
• 2 large Russet potatoes (about 1.5 lbs / 680g), peeled and quartered
• 1 small onion, finely minced
• ¼ cup fresh parsley, finely chopped
• 2 large eggs, lightly beaten
• 2-3 cloves garlic, minced (optional, but highly recommended)
• Salt and freshly ground black pepper to taste
• Vegetable oil or canola oil for deep frying

Directions

1. Desalting the Cod (Crucial First Step!) This is the most important part! Place the salt cod in a large bowl and cover it completely with cold water. Refrigerate for 24 to 48 hours, changing the water every 6-8 hours. The thicker the cod, the longer it will need to soak. Taste a small piece after 24 hours to check for saltiness; it should be pleasantly salty, not overwhelmingly so.
2. Cooking the Cod Once desalted, drain the cod. Place it in a pot, cover with fresh cold water, and bring to a gentle simmer over medium heat. Cook for about 10-15 minutes, or until the cod flakes easily with a fork. Do not boil vigorously, as this can toughen the fish. Drain the cod, let it cool slightly, then flake it, removing any skin or bones. Set aside.
3. Cooking the Potatoes While the cod cooks, place the peeled and quartered potatoes in a separate pot. Cover with cold water, add a pinch of salt (but remember the cod is still salty!), and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well and mash them until smooth. Avoid using a food processor, as it can make the potatoes gummy.
4. Combining the Ingredients In a large mixing bowl, combine the flaked cod, mashed potatoes, finely minced onion, chopped fresh parsley, and minced garlic (if using).
5. Binding the Mixture Add the lightly beaten eggs to the cod and potato mixture. Using your hands or a sturdy spoon, mix everything together thoroughly until well combined. The mixture should be firm enough to hold its shape but still pliable. This is where achieving the right binding consistency is key! If it feels too dry, you might add another tablespoon of beaten egg; if too wet, a tablespoon of gluten-free breadcrumbs or rice flour can help. Season with a little fresh black pepper. Taste a tiny bit (raw egg warning!) and add more salt only if absolutely necessary, as the cod still provides plenty of seasoning.
6. Shaping the Fritters Take about a tablespoon of the mixture and shape it into an oval or torpedo shape, about 2-3 inches long. A traditional method involves using two spoons to form the shape, passing the mixture between them until smooth. Place the shaped fritters on a baking sheet lined with parchment paper.
7. Frying the Bolinhos Heat about 2-3 inches of vegetable or canola oil in a deep frying pan or Dutch oven to 350-375°F (175-190°C). If you don't have a thermometer, a small piece of the mixture should sizzle gently when dropped in. Carefully add the fritters to the hot oil, making sure not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
8. Draining and Serving Remove the cooked fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve immediately while hot and crispy.