Can I make these ahead of time?
Yes, you can prepare the mixture and shape the cakes, then refrigerate them for up to 24 hours before frying.
LUNCH
Pastéis de Bacalhau: Crispy Codfish Cakes with Parsley and Onion
These traditional Portuguese codfish cakes are delightfully crispy on the outside and tender on the inside. Flavored with fresh parsley and onion, they make a perfect appetizer or light lunch.
HOW TO MAKE IT
Let's cook.
01
Place the desalted codfish in a pot with cold water, bring to a boil, and cook for 10 minutes over medium heat. Drain, let cool slightly, then flake the codfish, removing any bones and skin.
02
In a separate pot, boil the peeled and quartered potatoes in salted water until very tender, about 15-20 minutes. Drain well and mash them thoroughly until smooth.
03
In a large bowl, combine the flaked codfish, mashed potatoes, finely chopped parsley, and minced onion. Mix well to combine all ingredients.
04
Beat the 2 large eggs and add them to the codfish mixture. Season with 1/4 teaspoon of black pepper. Mix everything until well incorporated and the mixture is cohesive.
05
Heat 4 cups of vegetable oil in a deep pot or Dutch oven to 350°F (175°C) over medium-high heat. Using two spoons, shape the codfish mixture into oval-shaped cakes.
06
Carefully place 3-4 codfish cakes into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and crispy.
07
Remove the fried codfish cakes with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve immediately.
About This Recipe
These traditional Portuguese codfish cakes are delightfully crispy on the outside and tender on the inside. Flavored with fresh parsley and onion, they make a perfect appetizer or light lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For best results, ensure the codfish is thoroughly desalted to avoid overly salty cakes. The mashed potatoes should be very smooth to give the cakes a good texture. Do not overcrowd the frying pan, as this can lower the oil temperature and result in greasy cakes.
Easy Substitutions
If fresh codfish is unavailable, you can use frozen cod fillets, thawed and cooked, then flaked. Adjust salt to taste if using fresh cod. For a healthier option, the codfish cakes can be baked at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden brown.
Storage & Reheating
Store leftover codfish cakes in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 10-15 minutes until heated through and crispy, or in an air fryer.
Serving Suggestions
Serve these crispy codfish cakes with a fresh green salad, a squeeze of lemon, or a side of piri-piri mayonnaise. They also pair wonderfully with a simple tomato rice or a light vegetable soup for a more complete meal.
Common Mistakes
1. Not properly desalinating the codfish: This will result in overly salty cakes. Ensure you soak the codfish for at least 24 hours, changing the water frequently. 2. Overcrowding the frying pan: This drops the oil temperature, leading to greasy, soggy cakes. Fry in batches. 3. Not mashing potatoes smoothly: Lumpy potatoes will give the cakes an undesirable texture. Mash thoroughly or use a potato ricer. 4. Overmixing the batter: This can make the cakes tough. Mix just until combined.
Frequently Asked Questions
What kind of codfish should I use?
Traditionally, dried and salted codfish (bacalhau) is used. If using fresh cod, you'll need to add salt to the mixture.
Can I freeze the codfish cakes?
You can freeze the uncooked shaped cakes on a baking sheet until solid, then transfer them to a freezer bag for up to 1 month. Fry from frozen, adding a few extra minutes to the cooking time.
How do I know the oil is at the right temperature?
Use a kitchen thermometer. If you don't have one, a small piece of the mixture should sizzle immediately when dropped into the oil.
MORE TO KNOW
Achieving the perfect texture for Pastéis de Bacalhau relies on a good balance between the codfish and potatoes. The codfish should be flaky but not mushy, and the potatoes should be mashed until completely smooth to prevent lumps. The traditional method uses two spoons to shape the cakes, which creates a distinct oval shape and helps achieve a light, airy interior. If you find the mixture too wet, you can add a tablespoon or two of breadcrumbs to help bind it, though this is usually not necessary if the potatoes are well-drained.
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