Pastéis de Bacalhau

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   If using un-desalted cod, soak the salt cod in cold water for 24-48 hours, changing the water several times, then drain.

   Tip van de kok: This step is crucial for reducing the saltiness of the cod.

2. 2

   Boil the desalted salt cod in fresh water for about 10-15 minutes, or until tender.

   Ongeveer 15 min

3. 3

   Drain the cod, let it cool slightly, then flake it into small pieces, removing any skin or bones.

   Ongeveer 5 min

4. 4

   Boil the peeled potatoes until very tender, then mash them thoroughly.

   Ongeveer 15 min

   Tip van de kok: Ensure the potatoes are completely smooth for the best texture.

5. 5

   In a large bowl, combine the shredded salt cod and mashed potato.

   Ongeveer 1 min

6. 6

   Heat olive oil in a small pan over medium heat and sauté the yellow onion until translucent, about 5 minutes.

   Ongeveer 5 min

7. 7

   Add the sautéed yellow onion and fresh parsley to the cod and potato mixture.

   Ongeveer 1 min

8. 8

   Mix in the beaten egg and black pepper, stirring until all ingredients are well combined and form a cohesive mixture.

   Ongeveer 2 min

   Tip van de kok: Taste and adjust seasoning if needed, keeping in mind the cod's natural saltiness.

9. 9

   Heat frying oil in a deep pan or pot to about 170-180°C (340-350°F).

   Ongeveer 5 min

   Tip van de kok: Use a thermometer to ensure the oil is at the correct temperature for even frying.

10. 10

    Using two spoons, shape the mixture into oval-shaped cakes and carefully drop them into the hot oil.

    Ongeveer 5 min

    Tip van de kok: Do not overcrowd the pan; fry in batches if necessary.

11. 11

    Fry the pastéis for 3-5 minutes per side, or until golden brown and crispy.

    Ongeveer 10 min

12. 12

    Remove the fried pastéis with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

    Ongeveer 1 min

13. 13

    Serve immediately.