Bolinho de Bacalhau, or codfish cakes, is a classic Portuguese dish that has also found a beloved place in Brazilian cuisine. These savory fritters are made from a mixture of desalted and flaked salted cod combined with mashed potatoes, onions, parsley, and eggs. The mixture is then shaped into small ovals or rounds and deep-fried until golden and crispy, resulting in a crunchy snack on the outside and tender and flavorful on the inside.
A staple at social gatherings and family meals, Bolinho de Bacalhau, is often an appetizer or a light meal, accompanied by a squeeze of fresh lemon juice or tangy dipping sauce. These codfish cakes offer a delicious way to savor seafood and connect diners to the rich maritime traditions of Portugal and Brazil. Whether served at a festive celebration or as a comforting everyday snack, Bolinho de Bacalhau delivers a taste experience deeply rooted in cultural heritage and culinary artistry.
AuthorJulia ForesekCategoryAppetizers & Starters, Brazilian, SeafoodDifficultyIntermediatePrepare the Cod:
Soak the salted cod in cold water for 24 hours, changing the water several times to remove excess salt. After soaking, boil the cod in fresh water for about 20 minutes, or until it flakes easily. Drain and let cool.
Once cooled, flake the cod with your hands or a fork, ensuring no bones or sk
Prepare the Potatoes:
Boil the potatoes until tender, then drain and mash them until smooth. Set aside to cool
Sauté the Aromatics:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are soft and translucent.
Mix the Ingredients:
In a large bowl, combine the flaked cod, mashed potatoes, sautéed onion and garlic, chopped parsley, and eggs. Season with salt and pepper to taste. Mix well until the mixture is homogeneous.
If the mixture feels too wet or loose, you can add a tablespoon or two of breadcrumbs to help bind it.
Shape the Bolinhos:
With moistened hands, take small amounts of the mixture and shape them into ovals or round patties.
Fry the Bolinhos:
Heat a sufficient amount of oil in a deep fryer or a deep skillet to 350°F (175°C). Fry the bolinhos in batches, being careful not to overcrowd the pan, until they are golden brown and crispy, about 3-4 minutes per batch.
Remove the bolinhos with a slotted spoon and drain on paper towels to remove oil
Serve:
Serve the bolinhos hot, accompanied by lemon wedges for squeezing or a simple tartar sauce for dipping.
Ingredients
Directions
Prepare the Cod:
Soak the salted cod in cold water for 24 hours, changing the water several times to remove excess salt. After soaking, boil the cod in fresh water for about 20 minutes, or until it flakes easily. Drain and let cool.
Once cooled, flake the cod with your hands or a fork, ensuring no bones or sk
Prepare the Potatoes:
Boil the potatoes until tender, then drain and mash them until smooth. Set aside to cool
Sauté the Aromatics:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are soft and translucent.
Mix the Ingredients:
In a large bowl, combine the flaked cod, mashed potatoes, sautéed onion and garlic, chopped parsley, and eggs. Season with salt and pepper to taste. Mix well until the mixture is homogeneous.
If the mixture feels too wet or loose, you can add a tablespoon or two of breadcrumbs to help bind it.
Shape the Bolinhos:
With moistened hands, take small amounts of the mixture and shape them into ovals or round patties.
Fry the Bolinhos:
Heat a sufficient amount of oil in a deep fryer or a deep skillet to 350°F (175°C). Fry the bolinhos in batches, being careful not to overcrowd the pan, until they are golden brown and crispy, about 3-4 minutes per batch.
Remove the bolinhos with a slotted spoon and drain on paper towels to remove oil
Serve:
Serve the bolinhos hot, accompanied by lemon wedges for squeezing or a simple tartar sauce for dipping.
Perfect Beverage Pairing:
- Cold Beer: A light, crisp beer like a lager complements the salty, fishy flavor of the bolinhos.
- Sparkling Wine: A dry sparkling wine, like Prosecco, provides a refreshing contrast to the richness of the fried food.
