Portuguese Salt Cod Fritters | Bolinhos de Bacalhau

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Expand your culinary horizons with this traditional Portuguese recipe.

Bolinho De Bacalhau (salt cod fritter)

16 ounces of salt cod
16 ounces of russet potatoes, about one very large potato,
1/4 cup flour
1 medium yellow or white onion
3 tablespoons of freshly chopped flat leaf parsley/Italian parsley
2 tablespoons of freshly chopped cilantro
1 teaspoon of thyme. Fresh or dried
Salt only if needed after you fry one test fritter.
black pepper to taste
2-3 eggs
Oil for frying 24 to 48 ounces.

Check the cod for any small bones that need to been taken out. Finally shred the cod by chopping it, shredding it with a fork, or pulsing it in a food processor.

Cut the potatoes in about 1 inch chunks. Boil the potatoes in unsalted water and cook until tender. Drain the boiled potatoes and put them back in the pot or on a cookie sheet pan and place in a 350°F oven for 15 minutes to steam off some of the excess water.

Mash the potatoes. After the potatoes have cooled off mix in the eggs and shredded salt cod. Evenly sprinkle the all purpose flour into the mixture while stirring. Add some pepper to taste. Do not add any salt until you have fried one of the fritters and tasted it; if needs more salt at that time add to taste. Because salt cod is naturally salty you probably will not need to add any salt or very little.

This mixture can be made a day ahead of time or frozen for future use.

Get a pot that is at least 5 inches tall. Fill the pot with oil to a depth of about 2 inches. Bring the oil up to about 350°F. Using two spoons shape the cod mixture into the shape of an egg (or roll in a egg shape with your hands.)

Carefully drop the fritters into the oil. Each fritter should take about 3 to 4 minutes, until golden brown. Do not stack the fritters in the oil. Cook the fritters in batches of about 5-8 at a time, depending on the size of your pot.

After you have fried the cod, you can hold the fritters up to four hours on a baking sheet pan and put them in a 325°F oven for about 15 minutes once your guests arrive.
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