Pastà©is de Bacalhau Recipe
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Loading... - Cade Atkinson
- 25 Oct 2022
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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.
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. Read More…
