How to Make Bolinho de Bacalhau - Brazilian and Portuguese Cod fritter or Cod croquettes

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 the baccalao in water for 24 hours, changing the water every six hours.

Bake the Yukon potatoes in the oven at 400°F for about 40 minutes until soft.

Peel the hot baked potatoes and mash them until smooth.

Cook the baccalao in simmering water for about 15 minutes, ensuring it does not boil.

Chop the onion and garlic, then sauté them in olive oil with salt and pepper until soft.

Add chopped parsley and spring onions to the sautéed mixture and set aside.

Drain the baccalao using a cheesecloth to remove excess water, squeezing it out.

Weigh the mashed potatoes and baccalao to ensure a good ratio, aiming for 600 grams of baccalao to about 500 grams of potatoes.

Mash the potatoes again and add one egg, mixing with a wooden spoon to incorporate air.

Season with a pinch of salt and adjust the consistency, adding another egg if necessary, until the mixture can be rolled without sticking to hands.

Chill the mixture in the refrigerator for about 20 minutes to firm up.

Shape the mixture into small patties or balls, about the size of your palm.

Heat a mixture of olive oil and vegetable oil in a deep fryer or pot until hot.

Test the oil temperature with a small piece of the mixture; if it rises quickly, the oil is ready.

Fry the bolinhos in batches until golden brown, about 3-4 minutes per side.

Remove the bolinhos with a slotted spoon and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens