• Home
• Recipes
• Fish and seafood
• Bacalhau fritters

Bacalhau fritters

• Gurdeep Loyal

Save recipe

Makes 25 fritters

Easy

Prep: 40 mins

Cook: 50 mins

plus soaking and chilling

A star rating of 5 out of 5.1 ratingRate

loading...

Get 5 months for £5 when you subscribe today

Salt cod is transformed into the traditional Portuguese sharing snack with saffron, potatoes and lemon, best enjoyed with an ice-cold beer or crisp wine

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Showing items 1 to 3 of 3

Deep-fried olives stuffed with ricotta and Guindilla chilli

A star rating of 0 out of 5.0 ratings

'Nduja mussels

A star rating of 0 out of 5.0 ratings

Grilled Portuguese sardines

A star rating of 0 out of 5.0 ratings

Try our recipe for bacalhau fritters, then try our cod, kale and marinated beans, smoked cod's roe choux bites and chunky cod fritters with aïoli. Now try more cod recipes.

Bacalhau fritters recipe

Ingredients

Nutrition

• 600g salt cod (bacalhau)

• 500g potatoes

  peeled and chopped

• 20 saffron strands

  crushed

• 50g butter

• 2 large garlic cloves

  finely chopped

• 1 tsp lemon zest

  plus 1 tbsp lemon juice

• 2 tbsp chives

  finely chopped

• 2 tbsp parsley

  finely chopped

• sunflower or olive oil

  for frying

• 100g plain flour

• 1 tsp baking powder

• 1 egg

• lemon juice or sherry vinegar and garlic mayonnaise

  to serve

Nutrition: per serving

• kcal140
• fat5.5g
• saturates1.6g
• carbs6.3g
• sugars0.3g
• fibre0.5g
• protein16.1g
• salt2.3g

Ad

Method

• step 1

  Wash the salt cod well to remove the salt, then soak in a large bowl of cold water for 18-24 hrs, changing the water every few hours.

• step 2

  Put the cod in a large pan and cover with freshly boiled water from the kettle. Bring to the boil, then reduce the heat to low and simmer for 4 mins. Carefully remove the fish (keeping the water), remove the skin and any bones, then flake into a large mixing bowl, keeping it quite chunky.

• step 3

  Add the potatoes to the same pan of salty water and boil for 12-14 mins or until tender. Drain, then mash the potatoes and leave in the pan to steam-dry.

• step 4

  Melt the butter in a pan with the saffron, then remove from the heat and leave to infuse for 5 mins.

• step 5

  Mix the mashed potatoes into the flaked cod, then add the saffron butter, garlic, lemon zest and juice, chives and parsley, and season well with salt and pepper. Mix thoroughly so everything is well combined. Next add the flour, baking powder and egg, again mixing well – if it’s very wet, add another tablespoon flour. Chill for 1 hr.

• step 6

  Heat 4-5cm depth of oil in a deep frying pan to 180C. Use two tablespoons to create quenelles of the fritter mixture, then fry three or four at a time (don’t overcrowd the pan) for 5 mins until golden brown on the outside and piping hot in the middle. Drain on kitchen paper and eat hot with a squeeze of lemon juice or splash of sherry vinegar and garlic mayonnaise.

Now try more fish recipes.

Authors

Gurdeep Loyal

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue