Bolinhos De Bacalhau Recipes
BOLINOS DE BACALHAU (PORTUGUESE COD CAKES)
Steps:
- A day or two before making the fish cakes, put the cod to soak in cold water. Change the water four or five times during this period.
- Drain the cod and rinse it well under cold running water. Cover with fresh water in a saucepan, bring to a boil and simmer for 20 minutes or until cod is soft.
- While the cod is simmering, cook the potatoes in their skins, then peel and mash with butter and milk.
- When the cod is ready, drain it thoroughly and remove the skin and bones. Shred the cod with a couple of forks. Add the creamed potatoes, parsley, mint, pepper, egg yolks, and the port. Mix thoroughly. Whisk the egg whites until stiff, then fold into the cod mixture.
- Heat the oil in a deep fryer or heavy deep pot to 375 degrees F.
- Take a lump of the mixture, about the size of a small egg, and mold it in your hand to make a torpedo shape. Deep fry, in small batches, until crisp and brown all over. Drain on paper towels and serve hot.
BOLINHO DE BACALHAU (SALT-COD FRITTERS)
Provided by Connie Mccabe
Categories project, appetizer
Time 40m
Yield Serves 6 to 8
Number Of Ingredients 10
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
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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.
- In a medium pot, cover the salt cod with water and boil for 15 minutes. Remove the fish from the pot, reserving the cooking liquid. Let the salt cod cool till easy to handle, then use your fingers to finely shred it into a large bowl.
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