Portuguese Salt Cod Fritters: Easy to Make Pataniscas de Bacalhau

salted cod

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Fresh cod is lighter, while canned tuna is more affordable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

Start by rinsing the salted cod with running water.

Place the cod in a glass container, cover with water, and refrigerate, changing the water every six hours for two days.

If using ready-to-cook cod, thaw it out if frozen.

In a medium pot, fill halfway with water, add the cod, juice of one lime, allspice, and bay leaf. Cook over medium-low heat for about thirty minutes.

Drain the excess water and keep aside a cup of the cooking water. Let the cod cool, then shred it and remove any bones.

In a mixing bowl, combine the shredded cod, minced garlic, black pepper, flour, juice of the second lime, eggs, chopped onion, and parsley. Add salt and pepper to taste.

Mix until you have a thick paste, adding the reserved cod cooking water as needed to achieve a smooth consistency.

Pour the olive oil into a heavy skillet and heat until small bubbles form.

Scoop out portions of the cod mixture and shape them into oval patties, about ¼ inch thick.

Test the oil temperature by dropping a bit of batter in; if it sizzles, the oil is ready.

Fry the patties in batches for about three minutes on each side until golden brown.

Remove the fritters from the skillet and let them drain on paper towels.

Serve hot, optionally with lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens