Pataniscas de Bacalhau - Codfish Fritters Recipe

Welcome to the heart of Portuguese comfort food! If you've ever dreamed of savoring the authentic flavors of Portugal, then you're in for a treat with Pataniscas de Bacalhau. These crispy, savory Codfish Fritters are more than just a dish; they're a culinary hug, deeply rooted in Portuguese cuisine and loved by generations. Perfect as a quick snack, a delightful appetizer, or even as part of a festive meal, Pataniscas are incredibly versatile and utterly delicious. Forget complicated techniques; our traditional recipe makes it easy to bring the taste of Portugal right to your kitchen. Get ready to impress your taste buds and your guests with these golden, irresistible fritters!

Ingredients

• 1 lb salt cod (bacalhau), desalted
• 4 large eggs
• 1 1/2 cups all-purpose flour
• 1/2 small onion, finely minced
• 2 teaspoons fresh parsley, minced
• 1/4 teaspoon black pepper, freshly ground
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil (for the batter)
• Salt to taste (be cautious due to salt cod)
• 1 cup reserved water from poaching bacalhau
• 1/2 teaspoon baking soda (optional, for a lighter texture)
• 1/4 cup olive oil (for frying)
• 1/4 cup vegetable oil (for frying)

Directions

1. Prep the Codfish: Begin by properly desalting your salt cod. Place the cod in a large bowl of cold water and refrigerate for 1 to 2 days, making sure to change the water at least twice daily. Once desalted, rinse the cod thoroughly. Place the desalted cod in a pot, cover with fresh water, and bring to a gentle boil. Reduce heat and poach for 5-8 minutes, or until the cod flakes easily. Remove the cod from the water, reserving 1 cup of the poaching liquid. Once cool enough to handle, flake the cod, removing any skin or bones.
2. Mix the Ingredients: In a large mixing bowl, combine the flour, minced parsley, minced onion, black pepper, garlic powder, and the flaked cod. In a separate bowl, lightly whisk the eggs. Add the whisked eggs, 1 tablespoon of olive oil, and the reserved 1 cup of poaching water to the dry ingredients. If using, stir in the baking soda now. Mix everything together until you have a smooth, thick batter. The consistency should be thick enough to hold its shape when dropped into oil but not overly dense. Taste the batter and adjust salt if needed (remember the cod still retains some saltiness).
3. Fry the Fritters: Heat the 1/4 cup olive oil and 1/4 cup vegetable oil in a large, heavy-bottomed pan or skillet over medium heat. To test if the oil is ready, drop a tiny bit of batter into the pan; it should sizzle gently. Using a tablespoon or small ice cream scoop, carefully drop spoonfuls of the batter into the hot oil. Gently press each spoonful into a flat, oval shape with the back of the spoon. Don't overcrowd the pan.
4. Drain and Serve: Fry the fritters for 2-3 minutes per side, or until they are beautifully golden brown and crispy. Once cooked, remove the fritters from the pan and place them on a plate lined with paper towels to absorb any excess oil. Serve your Pataniscas de Bacalhau hot, perhaps with a fresh squeeze of lemon or a side salad. Enjoy!