Pastéis de Bacalhau — Salt Cod Fritters

Poach the soaked cod in barely simmering water for 8 minutes, drain, and cool. Remove all skin and bones, then shred the flesh very finely — almost fluffy — with your fingers or two forks.

💡 The finer you shred the cod, the smoother the fritter. Any stray bone is unpleasant, so pick through it carefully.

Mix the shredded cod with the dry mashed potato, grated onion, parsley, nutmeg, white pepper and the eggs until it comes together into a thick, shapeable paste. Taste for salt.

💡 The mix should hold its shape on a spoon. If it is too loose, mash in a little more potato; too stiff, add a splash of the cod poaching water.

Heat the oil to 170–180°C. Using two dessertspoons, scoop the mixture with one and pass it back and forth between the spoons to shape a smooth, three-sided quenelle.

💡 The two-spoon quenelle shape is the signature of a proper pastel de bacalhau — but hand-rolled ovals fry just as well if the shaping defeats you.

Slide the quenelles into the hot oil a few at a time and fry for 3–4 minutes, turning, until deep golden brown and crisp all over. Do not crowd the pan.

💡 Too many at once drops the oil temperature and the fritters soak up grease. Keep the oil hot and work in batches.

Drain on paper. Eat hot as a snack, warm or at room temperature as part of a spread, with olives, salad and a squeeze of lemon.