Bolinho de Bacalhau (Salt-Cod Fritters)
Updated October 25, 2022
- Total Time
- 40 minutes, plus 1 day's soaking
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Ingredients
2 pounds Norwegian or other salt-cod fillets
2 pounds baking potatoes, peeled and cut into large chunks
Salt
Half an onion, peeled and finely chopped
2 large egg yolks
4 cloves garlic, peeled and minced
2 tablespoons finely chopped parsley
1 tablespoon olive oil
Freshly ground black pepper
Vegetable oil for deep frying
Nutritional analysis per serving (6 to 8 servings)
22 grams carbs; 218 milligrams cholesterol; 777 calories; 28 grams monosaturated fat; 8 grams polyunsaturated fat; 4 grams saturated fat; 42 grams fat; 2 grams fiber; 7981 milligrams sodium; 75 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
The day before cooking, prepare the salt cod by rinsing under cold water. Place the fillets in a bowl and fill with cold water. Refrigerate, changing water occasionally, about 24 hours. The fish should be soft when ready.
- Step 2
Place the potatoes in a pot and fill with lightly salted water. Bring to a boil and cook until potatoes are soft. Drain, mash and set aside.
- Step 3
Drain the fillets and shred into a bowl. Add the potatoes, onion, egg yolks, garlic, parsley and olive oil. Work the mixture until it is blended. Season with salt and pepper.
- Step 4
Pour oil into a saucepan about 3 inches deep. Place over medium-high heat. Meanwhile, shape the fish mixture into balls about 1 ½ inches in diameter. Test the oil by dropping in a little batter; if it sizzles immediately, the oil is ready. Carefully drop a few balls in; do not crowd. Fry until golden, about 2 minutes, then remove and drain. Repeat with remaining batter. Serve hot.
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