Bolinos De Bacalhau Portuguese Cod Cakes Recipes

BRASILIAN DEEP FRIED FISH FRITTERS: BOLINOS DE BACALHAU

Brasilian Deep Fried Fish Fritters: Bolinos de Bacalhau image

The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorized copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited.

Provided by Jamie Oliver

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 pounds 3 ounces haddock fillets, skin on, scaled and pinboned
1/4 pint milk
2 bay leaves
2 pounds 3 ounces potatoes, peeled
1 big bunch fresh flat-leaf parsley, finely chopped
1 handful fresh mint, finely chopped
2 lemons, zested
2 eggs
1 red chile, finely chopped
Sea salt and freshly ground black pepper
4 ounces plain all-purpose flour
Sunflower oil, for deep-frying
Lemons, to serve

Steps:

Preheat the oven to 375 degrees F (190 degrees C.)
Cook the haddock with the milk and bay leaves, in a tray covered with foil, for 15 minutes.
Cook the potatoes in boiling salted water for about 15 minutes until soft. Drain them, then dry out in the pan on the heat and mash.
Flake the cooked fish into a large bowl, picking out any bones. Add the mashed potato, finely chopped parsley and mint, lemon zest, eggs, chile and salt and pepper. Mix well, taste. Add more salt, if necessary.
Flour your work surface, then take 1 tablespoon of the mix in your hands with a little flour and make into torpedo-shaped fritters, rolling in the flour. Rough and ready is good.
Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a 1/3 of the way up. Heat over a medium heat until a deep frying thermometer inserted into the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Deep-fry the fritters for about 5 minutes until brown and crispy. Drain on kitchen towel, sprinkle with sea salt and serve on a large plate with lots of lemon halves.

BACALHAU - PORTUGUESE CODFISH CAKES

Bacalhau - Portuguese Codfish Cakes image

The Portuguese, like the Spanish and the Basques, have always had salted cod to fall back on in hard times. The fish was very popular with these groups for two reasons....first it tasted like the old country and second....they could afford little else. The soaking time for the cod (18-24 hours) is not included in the prep time.

Provided by luvcookn

Categories Portuguese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb salt cod fish
1/2 cup olive oil, plus more for pan frying
2 cups coarse breadcrumbs, use day old bread
1 cup yellow onion, peeled and chopped fine
1/2 teaspoon chopped fresh mint leaves
1/4 cup fresh cilantro
1 tablespoon chopped parsley
2 garlic cloves, peeled and crushed
2 teaspoons paprika
2 dashes Tabasco sauce
salt and pepper
6 poached eggs, not overcooked

Steps:

Rinse the cod several times in cold water. Place it in a large stainless steel bowl and soak for 18-24 hours in plenty of cold water.
Change the water several times.
Drain the cod and place it in a saucepan and just cover it with fresh water.
Bring to a boil and simmer uncovered for 20 minutes.
Drain, debone, and flake the cod.
In a large bowl, beat together the olive oil and bread crumbs.
Mix very well and then add the cod and the remaining ingredients, except the eggs.
Mix until well blended and then form into 6 patties, 1/2" by 3 1/2".
Pan fry in a little olive oil until golden brown on both sides.
Keep warm in the oven while you poach the eggs.
Serve each fish cake topped with a poached egg.

Nutrition Facts : Calories 499.6, Fat 25.9, SaturatedFat 4.7, Cholesterol 269, Sodium 2992.6, Carbohydrate 29.8, Fiber 2.3, Sugar 3.9, Protein 35.3

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