Pastéis de Bacalhau

Name: Pastéis de Bacalhau
Yield: 6
Cuisine: Portugal
Ingredients: Salt cod (bacalhau), soaked and desalted, then flaked — 400 g (14 oz); Potatoes, boiled and mashed — 500 g (1 lb 2 oz); Eggs — 2; Onion, finely chopped — 1; Chopped parsley — 2 tbsp; Oil for deep frying; Salt and pepper — to taste

The Quirky Foodster Team

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Servings

Ingredients

Salt cod (bacalhau), soaked and desalted, then flaked — 400 g (14 oz)
Potatoes, boiled and mashed — 500 g (1 lb 2 oz)
Eggs — 2
Onion, finely chopped — 1
Chopped parsley — 2 tbsp
Oil for deep frying
Salt and pepper — to taste

Method

Combine the flaked salt cod with the mashed potato, eggs, onion and parsley, mixing well.
Season with salt and pepper (taste carefully, as the cod may already be quite salty).
Heat oil to 175°C (350°F) in a deep pan.
Using two spoons, shape the mixture into small oval quenelles, dropping them directly into the hot oil.
Fry for 3–4 minutes per side until deeply golden.
Drain on paper towels and serve hot.

Introduction: Crisp, golden fried salt cod and potato fritters, a beloved Portuguese starter found at cafés and gatherings across the country.

Cultural Background: Pastéis de bacalhau are among the most cherished bacalhau preparations in Portugal, their crisp exterior and soft, flavourful interior making them a favourite starter, snack or accompaniment at any occasion.

Tips: Ensure the salt cod is properly soaked and desalted beforehand, as this affects both flavour and texture. Using two spoons to shape the mixture directly over the oil is the traditional technique, giving the characteristic rustic quenelle shape.

Variations: Add a little grated nutmeg to the mixture for extra warmth. Serve with a wedge of lemon and a simple green salad.

Storage: Refrigerate cooked pastéis in an airtight container for up to 2 days.

Reheating: Reheat in an oven at 190°C (375°F) for 8–10 minutes to restore crispness.

FAQs:

Q: What shape are pastéis de bacalhau traditionally?

A: An oval, quenelle-like shape, formed by scooping the mixture between two spoons directly into the hot oil.

Q: Can these be made ahead?

A: Yes, the mixture can be prepared ahead and refrigerated, then shaped and fried closer to serving time.