My first memory of salt cod, that is, cod that has been liberally salted then dried to preserve it, was on a holiday in Portugal. The grocery stores had stacks of salt cod, in bins like we might find a pile of lemons or a display of corn on the cob. I had no idea what to do with such a salty dry ingredient.
It took moving to Brazil to learn several recipes. Since it doesn’t need refrigeration and maintains its nutrients and flavor for several years, salt cod is a staple in many countries. In Brazil, it is often rehydrated and cooked in rich stews or pan-fried with potatoes and served with hard-boiled eggs and olives.
But my favorite recipe is definitely bolinhos de bacalhau, crispy cod fritters made with mashed potato that are deep-fried till crunchy on the outside and tender on the inside.
Bolinhos de Bacalhau or Deep-fried Cod Fritters
Start the preparations for this recipe at least one day before you want to fry your fritters. The salt cod needs to be soaked for a minimum of 24 hours to get rid of the salt and rehydrate the fish.Ingredients - makes 2 dozen
8 oz or 225g salt cod
1 tablespoon olive oil
1 small onion, minced
2 cloves garlic, minced
Small bunch parsley, thick stalks discarded, finely chopped
2 large eggs
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
(1-2 tablespoons flour)
Canola or other light oil for deep-frying
Method
Put the salt cod in a bowl and cover with fresh cool water. If you live in a warm climate, you can put this bowl in the refrigerator. Very important: Change the water at least four times in the next 24 hours.
Meanwhile, you can prepare the rest of the ingredients and refrigerate them until the cod is ready or start the cooking process when the 24 hours is up.
Peel and quarter the potatoes.
Cut the bones and skin off of the cod and discard. Use the tines of a fork to shred the cod, making sure that you pick out any bones you missed the first time. Use a sharp knife to chop the shredded cod finely.
Sauté the minced onion and garlic until they have softened, in the olive oil over a medium fire. Remove the pan from the stove and mix in the chopped parsley.
Mix the mashed potato and shredded cod with the sautéed onion mixture, the ground peppers and the eggs.
This should be fairly stiff. If need be, add some flour to help it bind. I don’t usually need to add any, but many of the Brazilian recipes suggest that flour may be necessary.
Heat enough oil to cover a 2-tablespoon ball of the mixture (about 2 1/2 in or 6.3cm deep should do it) in a deep fryer or a deep pot on the stove, to about 375°F or 190°C.
Use a tablespoon or a cookie scoop to make small balls and drop them carefully into the hot oil, just a few at a time. Do not crowd the pot. Traditionally, these should be oval or American-football shaped, but I have a cookie scoop and it’s so much easier!
Fry the bolinhos for several minutes or until they are a lovely golden brown and crunchy on the outside. Use a slotted spoon to carefully remove them from the hot oil and put them on the paper towels to drain. Continue until all of the fritters are cooked.
Serve hot and fresh with some spicy hot sauce or your favorite tartar sauce, if desired.
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Enjoy!
This month my Fish Friday Foodies are sharing Latin American seafood dishes so make sure you check out the list below. Many thanks to our host, Karen of Karen’s Kitchen Stories.
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