Bolinho De Bacalhau Salt Cod Fritters Recipes

BOLINHO DE BACALHAU (SALT-COD FRITTERS)

Bolinho De Bacalhau (Salt-Cod Fritters) image

Provided by jimdykstra

Time 5h

Yield 8

Number Of Ingredients 10

Ingredients

2 pounds salt-cod fillets, Norwegian or other
2 pounds baking potatoes, peeled and cut into large chunks
salt
1/2 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

Steps:

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. 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. 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. Pour oil into a saucepan about 3 inches deep. Place over medium-high heat. Meanwhile, shape the fish mixture into balls about 1 1/2 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.

Nutrition Facts :

BOLINHO DE BACALHAU (SALT-COD FRITTERS)

Bolinho de Bacalhau (Salt-Cod Fritters) image

Provided by Connie Mccabe

Categories project, appetizer

Time 40m

Yield Serves 6 to 8

Number Of Ingredients 10

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

Steps:

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.
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.
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.
Pour oil into a saucepan about 3 inches deep. Place over medium-high heat. Meanwhile, shape the fish mixture into balls about 1 1/2 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.

Nutrition Facts : @context http, Calories 484, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 2 grams, Protein 75 grams, SaturatedFat 1 gram, Sodium 7977 milligrams, Sugar 1 gram, TransFat 0 grams

SALT COD FRITTERS: PASTEIS DE BACALHAU

Salt Cod Fritters: Pasteis De Bacalhau image

Provided by Tyler Florence

Categories appetizer

Yield 25 cod fritters

Number Of Ingredients 11

Ingredients

1 pound dried salt cod
2 cups milk
4 medium Idaho potatoes
1 large Spanish onion, finely chopped
2 garlic cloves, minced
1 handful fresh flat-leaf parsley, finely chopped
1 handful fresh cilantro, finely chopped
2 large eggs
Freshly ground black pepper and sea salt, if needed
Vegetable oil, for frying
Lemon wedges, for serving

Steps:

Starting a day ahead, soak the dried cod in cold water for 12 to 24 hours, changing the water several times to remove the majority of the salt. Drain the cod, rinse, and put it in a large pot. Add the milk and enough water to cover by 1-inch; cooking the cod in milk keeps it really moist. Simmer gently over medium-low heat for 20 to 25 minutes, until the cod is tender and pliable. Drain and rinse well, then flake the cod into a bowl with your hands, removing any little bits of skin and bone.
While the cod is cooking, pour 1-inch of water in a large pot fitted with a steamer insert. Add the potatoes and simmer on medium heat for 20 to 25 minutes until very tender. Drain the potatoes, peel off the skins, and mash them well with a potato masher or pass them through a ricer or sieve.
Add the cod to the potatoes, along with the onion, garlic, parsley, cilantro, and eggs. Beat the mixture firmly with a wooden spoon so that it well combined and firm ¿ a spoon should stand up in it. (If you find it too dry, add 1 or 2 tablespoons of milk.) Season with a pinch of pepper and taste for salt - you may not need to add any, as the cod itself retains enough saltiness, in spite of being soaked and boiled. With lightly moistened hands or using 2 tablespoons, shape the cod mixture into egg-shaped balls ¿ you should get about 25. (The cod balls can be covered and refrigerated for up to 1 day before cooking or frozen in a container.)
Heat 3-inches of oil in a deep heavy skillet or pot to 370 degrees F. Add a few of the cod balls at a time to the hot oil, turning them 3 or 4 times to get nicely browned all over. Carefully lift the cod fritters out of the pan with a slotted spoon and place on a platter lined with paper towels to drain. Repeat. Serve hot or at room temperature with lemon wedges.

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In a large bowl, cover the salt cod with cold water, refrigerate and let soak for 2 days, changing the water every 8 hours. Drain.
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