If you are looking for a delicious seafood appetizer, this Portuguese salted cod croquettes recipe, also called Pastéis de Bacalhau, will exceed all your expectations! They are such a huge staple in Portuguese cuisine and culture that they can be found everywhere in Portugal. However, if you don’t live in Portugal or close to a Portuguese community, you can easily make them as they require few ingredients. In addition to its key ingredient, which is salted cod, they are traditionally made with potatoes, eggs and aromatics. Everytime I make this recipe, it reminds me of sweet memories from our trip in Portugal!
Bacalhau or salted cod is often used in Portuguese cuisine. It dates back from the 15th century where explorers required non-perishable foods during their long voyages. It was also popular during harsh weathers where fishermen could not go out to fish. Because cod fish has a low oil content, it makes it easier for drying and preserving.
Ingredients you need to make this recipe:
- Bacalhau or salted cod: Depending on where you live, salted cod may be hard to find. If you cannot find it, you can use the same amount of regular cod without the soaking step. However, you will need to adjust the salt seasonning.
- Potatoes: I recommend using russet potatoes for this recipe because they have a lower water content than any other types of potatoes.
- Onion: You need to finely dice the onion to avoid big chunks of onions in your cod fishcakes unless this is what you prefer! You can do so by dicing manually or use a food processor, which is what I did. I honestly find it yields a better result and it’s faster.
- Frying oil: You need to choose a good frying oil by paying attention to its smoke point, which is the temperature that the oil starts to break down and smokes. For most frying recipes, including this one, you need your oil to reach a temperature of 350°F to 375°F. Your oil also needs to have a neutral taste. Do not use olive oil as not only it has a low smoke point of 325°F, but also has a strong taste. To fry my pastéis de bacalhau, I am using vegetable oil, which has a smoke point of 450°F.
PRO TIPS FOR MAKING PASTÉIS DE BACALHAU
Soaking Bacalhau overnight
To get rid of the excess salt, you will need to soak the salted cod overnight up to 24 hours in the refrigerator, covered. You can do so by transferring the salted cod to a container and fill it with water. You will also need to change the water regularly, about 2 to 3 times.
Making the salted cod and potato mixture
In a pot filled with water, add russet potatoes skin on and bring water to a boil. Cook potatoes until a fork can easily pierce through, about 40 minutes. Mash potatoes with a potato masher or ricer and put it in a mixing bowl. Set aside. TIP: Cooking the potatoes with their skin on will prevent them from absorbing too much water.
Meanwhile, in a pot, bring water to a boil. Drain salted cod from the container and add it to the boiling water to cook on low heat for 20 minutes. The cod will become firm and opaque. Remove any leftover skin and bones. You will need to flake the fish and you can use one of the following methods.
- Fork method: Using a fork, simply flake the fish.
- Towel method: You can also flake the cod by putting it inside a folded cloth and pound it until the fish is mashed.
- Food processor method: You can cut the cod into pieces and add them to a food processor.
I used the food processor method because I found it much easier and faster!
In skillet with oil on medium heat, cook diced onions until they become translucent. About 10 minutes. TIP: By cooking the onions, you avoid biting into raw onions from the fishcakes.
Combine all the ingredients together: riced potatoes, mashed cod, onions, garlic, parsley, eggs, juice and zest of a lemon. With clean hands, mix everything together.
You can expect a soft and wet mixture. Adjust salt and pepper to taste.
Forming into croquettes
In a pot suitable for deep frying, bring oil to 350°F. With two tablespoons, pick a portion of the cod mixture and shape into an almond or egg-shaped balls.
Carefully transfer the croquettes into the hot oil and fry until it becomes golden brown. With a slotted spoon, transfer to a plate with paper towels to remove excess oil. Continue with the rest of the cod mixture.
Serve cold, warm or hot.
FREQUENTLY ASKED QUESTIONS
What can I serve the pastéis de bacalhau with?
They are so versatile that they can be eaten alone or by dipping them in a sauce. My two favorite sauces are a simple marinara or lemon aïoli mayonnaise. Additionally, I prefer serving them hot because this is what I am used to, but you can serve them warm or cold too!
How long can these croquettes be stored for?
Once fried, you can store them in an airtight container up to 5 days in the refrigerator.
Can they be frozen?
You can skip the frying step and freeze them in an airtight container up to 3 months. I love making extra fishcakes that I get to freeze. Moreover, when I feel like eating them or serving them to our guests, they are already made. I just need to fry them. One important tip when frying from frozen: Do not thaw them before frying. Make sure your frying oil is hot enough (350F) before adding your frozen croquettes. Otherwise, they will become undone and your batch will be ruined!
How can I reheat fried leftovers?
If you like to eat them cold, there is not much to do aside from taking them out of the fridge! However, if you are like me and like to eat pastéis de bacalhau hot, you can place them on a baking sheet and reheat them in a preheated oven at 350°F for 10 minutes.
If you enjoyed this pastéis de bacalhau recipe, try my other seafood recipes!
Salmon Cakes with Sauce Gribiche
Salmon Tartare with Maple Soy Glaze
If you’ve tried this Pastéis de Bacalhau recipe, I’d love to hear from you! You can let me know how it went by commenting in the comments section below and don’t forget to leave a rating!
Equipment
- Food processor
- Mixing bowls
- Frying pot or fryer
- Skillet
Ingredients
- 1 ½ lb bacalhau (salted cod) soaked overnight or for 24 hours (see note)
- 1½ lb Russet potatoes
- 1 large onion finely diced or blended in a food processor
- 4 cloves garlic finely minced
- ¼ cup parsley finely chopped
- Juice and zest of one lemon
- 4 eggs
- Salt & pepper
- Oil for frying: canola, vegetable or avocado oil
Instructions
- In a pot filled with water, add russet potatoes skin on and bring water to a boil. Cook potatoes until a fork can easily pierce through, about 40 minutes. Mash potatoes with a potato masher or ricer and put it in a mixing bowl. Set aside.
- Meanwhile, in a pot, bring water to a boil. Drain salted cod from the container and add it to the boiling water to cook on low heat for 20 minutes. The cod will become firm and opaque. Remove any leftover skin an dbones. Flake the fish with one of the following methods:Fork method: Simply use a fork to flake.Cloth method: You can also flake the cod by putting it inside a folded cloth and pound it. Food processor method: Another method is to add the cod pieces in a food processor to make mashed cod.
- In skillet with oil on medium heat, cook diced onions until they become translucent. About 10 minutes.
- Combine all the ingredients together: riced potatoes, mashed cod, onions, garlic, parsley, eggs, juice and zest of a lemon. With clean hands, mix everything together. You can expect to see a soft and wet mixture. Adjust salt and pepper to taste.
- In a pot suitable for deep frying, bring oil to 350°F. With two tablespoons, pick a portion of the cod mixture and shape into an almond or egg-shaped balls. Carefully transfer the croquettes into the hot oil and fry until it becomes golden brown. With a slotted spoon, transfer to a plate with paper towels to remove excess oil. Continue with the rest of the cod mixture.
- Serve cold, warm or hot, alone or with some sauces such as marinara and/or lemon aïoli mayonnaise.
Notes
Nutrition
* Nutrition disclosures and disclaimer
We really enjoyed our trip to Portugal, it was scenic. From wine tastine in Porto to a cooking class in Lisbon, where we learned cooking classic Portuguese dishes, everything was so delightful!
Loved it.