Pastéis de Bacalhau
These savory Portuguese codfish cakes are crispy on the outside and tender inside, featuring a delightful mix of shredded salt cod, potatoes, and fresh herbs. They are perfect as an appetizer or a light snack. This recipe offers an authentic taste of traditional Portuguese cuisine.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain eggs and fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 250 gsalt cod, desalted and shredded
- 300 gpotato, peeled and boiled
- 0.5 pcsyellow onion, finely chopped
- 0.25 cupfresh parsley, finely chopped
- 2 pcsegg, beaten
- 1 tbspolive oil
- 0.5 tspblack pepper
- 3 cupfrying oil
Equipment
deep pan · slotted spoon · paper towels · large bowl
The method
Step by step
- 1
If using un-desalted cod, soak the salt cod in cold water for 24-48 hours, changing the water several times, then drain.
Cook’s note: This step is crucial for reducing the saltiness of the cod.
- 2
Boil the desalted salt cod in fresh water for about 10-15 minutes, or until tender.
About 15 min
- 3
Drain the cod, let it cool slightly, then flake it into small pieces, removing any skin or bones.
About 5 min
- 4
Boil the peeled potatoes until very tender, then mash them thoroughly.
About 15 min
Cook’s note: Ensure the potatoes are completely smooth for the best texture.
- 5
In a large bowl, combine the shredded salt cod and mashed potato.
About 1 min
- 6
Heat olive oil in a small pan over medium heat and sauté the yellow onion until translucent, about 5 minutes.
About 5 min
- 7
Add the sautéed yellow onion and fresh parsley to the cod and potato mixture.
About 1 min
- 8
Mix in the beaten egg and black pepper, stirring until all ingredients are well combined and form a cohesive mixture.
About 2 min
Cook’s note: Taste and adjust seasoning if needed, keeping in mind the cod's natural saltiness.
- 9
Heat frying oil in a deep pan or pot to about 170-180°C (340-350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even frying.
- 10
Using two spoons, shape the mixture into oval-shaped cakes and carefully drop them into the hot oil.
About 5 min
Cook’s note: Do not overcrowd the pan; fry in batches if necessary.
- 11
Fry the pastéis for 3-5 minutes per side, or until golden brown and crispy.
About 10 min
- 12
Remove the fried pastéis with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
About 1 min
- 13
Serve immediately.
Keep it good
Store leftover pastéis de bacalhau in an airtight container in the refrigerator.
Reheat in an oven or air fryer until warmed through and crispy.