Pasteis de Bacalhau (cod fritters)

Start by soaking the salted cod for 24 hours (remember to change the water frequently to get rid of the salt).

The next day, clean the fish by removing the skin and bones (when present) and boil it in hot water for 10 to 15 minutes or until cooked through. Drain it well and put the fillet on a clean tea towel. Dry it well and then rub it hard with the tea towel to shred it very thin.

Boil the potatoes in salty water. When cooked, drain them well and rice them.

Put the chopped onion, garlic, and parsley in a bowl. Add the shredded cod and riced potatoes. Season with salt and pepper (be careful with the salt as the fish may still be salty – I suggest you taste it).

Add the lightly beaten eggs and mix well. 

Shape the pasteis using two spoons, as if you were making quenelles. The mixture will be quite soft, so don’t panic!

Deep fry in warm oil until golden brown, then put the pasteis on a plate covered with paper towels to drain the excess oil. Serve warm.