Pastéis de Bacalhau Recipe (Salt Cod Fritter Cakes)

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Try our family Portuguese Pastéis de Bacalhau Recipe (salt cod fritter cakes) today. These iconic Pastéis de Bacalhau are also known as bolinho de Bacalhau (cod cakes) are super easy to make.

What are Pastéis de Bacalhau (Salt Cod Fritters)?

Pastéis de Bacalhau also refereed to as salt cod fritters, bolinho de bacalhau or cod cakes are a Portuguese popular food made with boneless salted cod, pimenta moida ( Portuguese fermented crushed red pepper sauce) potatoes, onions, eggs, and parsley.

How to make Pastéis de Bacalhau (Salt Cod Fritters)?

To make these Portuguese Pastéis de Bacalhau is pretty straight forward and easy. I learned how to prepare them thanks to my sister in law Sonia and mother in law Paula. The trick to making a perfect cod fritters is to completely drain out the water from the potatoes. this ensures they don’t break apart frying. Follow our step by step recipe and you’ll be on your way to cooking the best Azorean style Portuguese Pastéis de Bacalhau.

What to eat Bolinhos de Bacalhau ( Salted Cod Cakes) With?

I love to eat my Bolinhos de Bacalhau ( Salted Cod Cakes) with a simple cup of coffee in the morning. My husband in the other hand enjoys his Pasteis de bacalhau in a bun smeared with hot sauce. Bolinhos or Pastéis de bacalhau can accompany any side dish or enjoyed as is.

What is Pimenta Moida ( Pimento Paste?

Pimenta moida is a red pepper paste made with hot or sweet red pepper that are crushed then fermented for several days. This pimento paste is a essential ingredient used in Portugal and the Azores. It’s main use is to marinated meats. chicken, fish and seafood but can also be used as a condiment. My husband loves to add pimenta moida to his fresh cheese or cooked or baked potatoes.

Why Is Cod Fish Dried And Salted?

The simple answer is for flavor and preservation. By salting and drying the cod fish, changes to the amino acids occurs to the flavor and texture of the fish. Dried salt cod fish is mild in flavor and has a chewier texture and typically will have a shelf life of a year if kept dried and refrigerated.

How to Remove Salt From Dried Salted Cod Fish?

This is an important step before preparing your Pastéis de Bacalhau (Cod Fritters). Follow our 4 step process below.

1. Rinse the cod pieces thoroughly to remove as much salt as possible.
2. Fill a large bowl with cold water and soak the dried cod pieces overnight.
3. The next day rinse the cod fish and replace the water with fresh water and let it soak for at least 6 hours ( for best results soak again overnight).
4. The cod is now ready to be used.

How Long Are Pastéis de Bacalhau (Cod Fritters) Good For?

The Pastéis de Bacalhau (Cod Fritters) will keep for about a week covered in your refrigerator. You can also freeze the uncooked shaped cod fritters for up to 6 months and fry them as needed. To fry the the Pastéis de Bacalhau from frozen state just remove from freezer and thaw completely before frying them.

Ingredients:

• 1 lb (16 ounces )dry salt cod ( boneless)
• 1 lb (16 ounces) potatoes (peeled and cubed)
• 1 teaspoon pimenta moida (Portuguese fermented red pepper sauce)
• 1 medium onion (finely chopped)
• 3 tablespoons fresh parsley (finely chopped)
• 3 large eggs
• Corn, Vegetable or Canola oil

Instructions:

1. Thoroughly rinse the salt cod fish and place into a large bowl of water and soak over night. Replace the water in the morning and soak for a least 6 hours.
2. In a medium size pot, place the diced potatoes and fill with water.
3. Boil the potatoes for about 20-30 minutes or until they are soft.
4. Transfer the potatoes to a sieve and completely drain the water. You can leave the potatoes in the sieve for 5-10 minutes.
5. Place drained potatoes back into the pot and mash them until they are smooth and set aside.
6. In the meantime place water in a pot and add the cod. Cook on medium for 20 minutes.
7. Transfer the cod to a sieve and drain the water.
8. Peel out the cod’s skin and flake the cod into small pieces with your fingers.
9. If the cod is still moist dampen it with some tissue or cloth to ensure it is dry.
10. Add the cod flakes and eggs to the potato and mix them together.
11. Add the pimenta moida, diced onion and parsley and combine with the potato mixture.
12. Add oil to your frying pan ( about a quarter high) and set to medium high and preheat the oil to (375°F/190°C) .
13. Using two table spoons, scoop the mixture and shape into a oval slightly compacting each side of the spoon against each other.
14. Place pieces into preheated hot oil and fry turning them until all sides are nicely golden brown about 3-4 minutes.
15. Transfer the fried Pastéis de Bacalhau (Cod Fritters) to a plate covered with paper towels.
16. Repeat until the cod mixture is finished.
17. Serve and enjoy!

Pastéis de Bacalhau Recipe (Salt Cod Fritter Cakes)

Try our family Portuguese Pastéis de Bacalhau Recipe (salt cod fritter cakes) today. These iconic Pastéis de Bacalhau are also known as bolinho de Bacalhau (cod cakes) are super easy to make.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Lunch, Side Dish, Snack

Cuisine Portuguese

Servings 30 pieces

Calories 150 kcal

Ingredients

  

• 1 lb 16 ounces dry salt cod ( boneless)
• 1 lb 16 ounces potatoes (peeled and cubed)
• 1 teaspoon pimenta moida Portuguese fermented red pepper sauce
• 1 medium onion finely chopped
• 3 tablespoons fresh parsley finely chopped
• 3 large eggs
• Corn Vegetable or Canola oil

Instructions

 

• Thoroughly rinse the salt cod fish and place into a large bowl of water and soak over night. Replace the water in the morning and soak for a least 6 hours.
• In a medium size pot, place the diced potatoes and fill with water.
• Boil the potatoes for about 20-30 minutes or until they are soft.
• Transfer the potatoes to a sieve and completely drain the water. You can leave the potatoes in the sieve for 5-10 minutes.
• Place drained potatoes back into the pot and mash them until they are smooth and set aside.
• In the meantime place water in a pot and add the cod. Cook on medium for 20 minutes.
• Transfer the cod to a sieve and drain the water.
• Peel out the cod’s skin and flake the cod into small pieces with your fingers.
• If the cod is still moist dampen it with some tissue or cloth to ensure it is dry.
• Add the cod flakes and eggs to the potato and mix them together.
• Add the pimenta moida, diced onion and parsley and combine with the potato mixture.
• Add oil to your frying pan( about a quarter high) and set to medium high and preheat the oil to (375°F/190°C) .
• Using two table spoons, scoop the mixture and shape into a oval slightly compacting each side of the spoon against each other.
• Place pieces into preheated hot oil and fry turning them until all sides are nicely golden brown about 3-4 minutes.
• Transfer the fried Pastéis de Bacalhau (Cod Fritters) to a plate covered with paper towels.
• Repeat until the cod mixture is finished.
• Serve and enjoy!

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