Bolinho de Bacalhau Recipe – Brazilian Codfish Cakes
Bolinho de Bacalhau carries the flavor of the sea and the comfort of tradition in every bite. Loved in both Portugal and Brazil, these golden fritters show up at gatherings, bars, and family tables alike. From the first bite, they’re crisp on the outside and soft, savory, and full of character inside.
Cooks start by desalted cod, which they flake and mix with mashed potatoes, onions, parsley, and eggs. Then, they shape the mixture into small rounds or ovals. As the fritters hit the oil, they turn golden and develop that signature crispy shell.
Because of this, each bite offers contrast. The outside crunches lightly, while the inside stays tender and rich with flavor. The saltiness of the cod balances perfectly with the smoothness of the potatoes.
Traditionally, people serve bolinho de bacalhau hot, often with a squeeze of fresh lemon. Then, the acidity lifts the flavors and keeps the dish feeling bright and balanced.
These fritters work as an appetizer, snack, or part of a larger spread. In addition, they connect directly to the shared culinary roots between Portugal and Brazil.
Overall, this bolinho de bacalhau recipe reflects a timeless approach to cooking—simple ingredients, handled with care, and meant to be enjoyed together.
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.
Ingredients
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.
