Bolinho de Bacalhau (Salt-Cod Fritters)
Updated Oct. 26, 2022
- Total Time
- 40 minutes, plus 1 day's soaking
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Ingredients
- 2pounds Norwegian or other salt-cod fillets
- 2pounds baking potatoes, peeled and cut into large chunks
- Salt
- Half an onion, peeled and finely chopped
- 2large egg yolks
- 4cloves garlic, peeled and minced
- 2tablespoons finely chopped parsley
- 1tablespoon olive oil
- Freshly ground black pepper
- Vegetable oil for deep frying
Nutritional analysis per serving (8 servings)
777 calories; 42 grams fat; 4 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 8 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 75 grams protein; 7981 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
The day before cooking, prepare the salt cod by rinsing under cold water. Place the fillets in a bowl and fill with cold water. Refrigerate, changing water occasionally, about 24 hours. The fish should be soft when ready.
- Step 2
Place the potatoes in a pot and fill with lightly salted water. Bring to a boil and cook until potatoes are soft. Drain, mash and set aside.
- Step 3
Drain the fillets and shred into a bowl. Add the potatoes, onion, egg yolks, garlic, parsley and olive oil. Work the mixture until it is blended. Season with salt and pepper.
- Step 4
Pour oil into a saucepan about 3 inches deep. Place over medium-high heat. Meanwhile, shape the fish mixture into balls about 1½ inches in diameter. Test the oil by dropping in a little batter; if it sizzles immediately, the oil is ready. Carefully drop a few balls in; do not crowd. Fry until golden, about 2 minutes, then remove and drain. Repeat with remaining batter. Serve hot.
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