Pastéis de Bacalhau (Cod Fritters)
There are two kinds of Portuguese people. Those who eat just one pastel de bacalhau...
...and liars.
Whether they're sitting behind the glass counter of your favorite café, served as an appetizer at a family gathering, or quietly disappearing from a tray before dinner is even ready, these crispy little cod fritters have a habit of vanishing almost as fast as they're made.
Golden and crisp on the outside. Light, fluffy, and packed with tender cod on the inside. The secret isn't fancy ingredients. It isn't potato starch. And it definitely isn't overthinking it. It's all about one thing. Getting rid of the water. The drier your potatoes and cod are, the lighter and crispier your pastéis will be. Skip that step, and you'll spend the afternoon wondering why they won't hold their shape.
Passport to Portugal
Region: Found throughout Portugal
Category: Appetizer / Snack
Difficulty: Intermediate
Best Enjoyed: Fresh out of the fryer while trying not to burn your mouth.
Pairs Well With: A cold cerveja, Vinho Verde, or another pastel de bacalhau.
Makes Your Kitchen Smell Like: Every neighborhood café you've ever fallen in love with.
Recipe Snapshot
Prep Time: 30 minutes (plus 24 hours for soaking the cod)
Cook Time: 30 minutes
Servings: About 24 pastéis
Why You'll Love This Recipe
Crispy outside, creamy inside.
Made with only a handful of ingredients.
Great for parties.
Freezes beautifully before frying.
Better than almost anything you'll buy frozen.
Ingredients
1 pound salted cod (500g)
Substitution: Fresh or frozen cod works beautifully if it's thoroughly cooked, patted completely dry, and flaked. The flavor won't be quite as traditional, but you'll still end up with fantastic pastéis.
1 pound Yukon Gold potatoes (500g)
Substitution: Russet potatoes are naturally starchier and also work extremely well.
1 medium onion, very finely minced
2 garlic cloves, very finely minced
1 tablespoon fresh parsley, finely chopped (4g)
3 large eggs, lightly beaten
Salt and freshly cracked black pepper
Pure Olive Oil for Frying (not EVOO or VOO)
Instructions
Step 1: Prepare the Cod
If using salted cod, soak it in cold water for 24 hours, changing the water every 6 to 8 hours.
Drain well.
Place the cod into a pot of simmering water and cook for about 10 to 15 minutes until tender. Remove it from the water. Now comes one of the most important steps.
Lay the cod on a clean kitchen towel and pat it completely dry.
Then gently rub it between the folds of the towel. This naturally shreds the fish while removing even more moisture. It's an old Portuguese trick that works every single time.
Step 2: Cook the Potatoes
Peel the potatoes and boil them in salted water until fork tender. Drain them extremely well. Then let them sit for about 10 minutes to steam off any remaining moisture.
Smoothly mash or puree the potatoes while they're still warm. Then allow them to cool.
The drier the potatoes... The better the pastéis.
Step 3: Build the Mixture
In a large bowl combine:
Shredded cod
Potatoes
Onion
Garlic
Parsley
Season lightly with black pepper. Taste before adding salt. Remember... The cod may still be carrying a little seasoning of its own.
Pour in the beaten eggs, one at a time, and gently mix until everything is evenly incorporated. The mixture should be soft but not wet.
Step 4: Shape
Using two tablespoons, gently shape the mixture into the classic football-shaped quenelles. Don't obsess over making every one identical. They're homemade. They're supposed to have a little personality.
Step 5: Fry
Heat the oil to 350°F (175°C).
Fry the pastéis in small batches for about 4 to 5 minutes, turning occasionally until beautifully golden brown.
Transfer to a paper towel-lined tray. Try not to eat one immediately. You'll fail. But at least I warned you.
Tuga Tip
People often ask if they should add potato starch or flour. My answer? Not if you've done the first two steps correctly. Properly drained potatoes and thoroughly dried cod naturally create the perfect texture.
Some folks also add a pinch of nutmeg. I love it with and without so the choice is yours!
How We Enjoy It in My Portuguese Casa
Fresh. Always fresh. With some piri piri. Sometimes as an appetizer before Sunday lunch. Sometimes standing around the kitchen because nobody has the patience to wait for dinner.
If there are leftovers... Which is rare... They're fantastic cold the next day. Though somehow they never seem to make it that long.
Good to Know
Can I use fresh cod?
Absolutely. Cook it first, then pat it dry with paper towels until you've removed as much moisture as possible. Fresh cod can make excellent pastéis. The salted version simply adds a little more depth of flavor.
Can I freeze them?
Yes. Freeze them after shaping but before frying. Cook straight from frozen, adding an extra minute or two to the frying time.
Why won't mine hold their shape?
Nine times out of ten...Too much moisture. Dry your potatoes. Dry your cod. If you have a mixture that just won't set, 1 tbsp of potato starch should do the trick, but only in a pinch!
Air fryer?
You can. I've done it. They'll be delicious. But let's be honest... Nothing beats a proper fry.
One Last Bite
Some recipes are impressive because they're complicated. Pastéis de bacalhau are impressive because they're simple. Just cod. Potatoes. A few herbs. A little patience.
And one very important lesson every Portuguese cook eventually learns: Water is the enemy.
Take the time to dry your ingredients, and the rest almost takes care of itself. Before long, you'll be standing over the fryer telling yourself, "Just one more..." And then wondering where they all went.