Bolinho de bacalhau: Brazilian fried codfish dumplings are a perfect finger food

codfish

🥗Healthier: pollock

💰Cheaper: canned tuna

Pollock is lower in calories and canned tuna is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more budget-friendly.

Soak salted codfish in water, changing the water every half hour to an hour, for about 48 hours to remove excess salt.

After soaking, drain the codfish and shred it into small pieces.

Boil potatoes in salted water until tender, then mash them with a fork.

Heat olive oil in a skillet and sauté minced garlic until fragrant, then add the shredded codfish and cook briefly.

Mix the sautéed codfish and garlic with the mashed potatoes in a bowl, adding black pepper and chopped parsley.

Form the mixture into small dumplings or balls.

Coat the dumplings in breadcrumbs, then in flour, and back in breadcrumbs for extra crunch.

Heat oil in a deep fryer or large pot to the appropriate frying temperature, checking by listening for the right noise when adding a small piece of the mixture.

Fry the dumplings in batches until golden brown, checking for the right color and crunchiness, about 3-4 minutes per side.

Remove the dumplings with a slotted spoon and drain on paper towels to remove excess oil.

Serve hot, optionally garnished with chives and alongside a caipirinha.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens