The MOST FLAVORFUL Portuguese Cod Fritters You’ll Ever Taste!

salt cod

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Fresh cod is lower in sodium and canned tuna is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed potatoes

Sweet potatoes add nutrients and flavor, while mashed potatoes can be used for cost savings.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crushed crackers can be more economical.

Start by cooking the salted cod in a pot with water.

Add sliced chunky onion, smashed garlic (with skins on), and bay leaves to the pot.

Bring the water to a boil, then add the cod and bring it to a boil again.

Turn the heat off and wait ten minutes to remove the cod.

Let the cod cool down before removing all bones and skin.

Peel and cut the potatoes, then add them to the pot where the cod was cooked with three pinches of salt.

Cook the potatoes until fork tender, then drain and pass them through a strainer to make them silky.

Dice the onion and sweat it in a pan with very little olive oil and a pinch of salt on low heat.

Add garlic paste, garlic powder, onion powder, and fish stock to the onions and cook until the stock is gone, then reserve to cool down.

Carefully remove all skins and bones from the cod, ensuring no bones remain.

Wrap the cod in a kitchen cloth and knead it to shred and remove excess moisture.

Dice the parsley and mix it in a bowl with the shredded cod, sweet wine (moscatel), onions, dark soy sauce, and parsley.

Add eggs to the mixture and mix everything well until integrated.

Use two spoons to shape the fritters into three-sided cakes or any shape desired.

Place shaped fritters on a tray and freeze them to store individually later.

Heat vegetable oil in a pot to 200°C (400°F).

Fry the fritters in the hot oil until golden brown, rolling them over for even frying.

Place fried fritters on a cooling rack to remove excess oil.

In a pot, add water, chili flakes, tomato ketchup, ginger paste, garlic paste, sugar, honey, salt, and white vinegar to make the dipping sauce.

Cook the sauce mixture for ten minutes on medium-low heat.

Make a slurry with corn flour and water, then add it to the sauce pot and cook for an additional minute until it thickens.

Let the sauce cool down and adjust spiciness with more chili flakes if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens