Crispy Portuguese Codfish Fritters • Pasteis de Bacalhau

Who doesn’t love a good pastel de bacalhau? These are a staple of Portuguese life, the kind of thing you find at every family gathering, every tasca counter, every holiday spread, and every gas station snack shelf in the country. They are one of those rare foods that manage to feel both humble and deeply satisfying at the same time, a crispy golden shell giving way to a soft, savory filling of salt cod and potato. Simple as that, and yet somehow impossible to stop eating.

This version came together out of necessity, as the best recipes often do. I had some leftover cooked bacalhau and instead of going through the whole process of boiling and mashing potatoes, I reached for a packet of instant mashed potato flakes and made a nice thick purée instead. Does it make the most traditional pastel de bacalhau in the world? Honestly, no. But it makes a lighter, faster version that still hits the spot, and sometimes that is exactly what you need.

Now, and this is important! 😀 There are two types of pasteis de bacalhau in this world, and both are good in their own way. There is the real deal, grandma’s version, the tasca version. That one is a relatively rustic, a little rough around the edges, with a coarsely mashed potato base, well seasoned, with plenty of cod clearly visible both inside the dough and sticking out from the surface. That is the gold standard, the one all pasteis de bacalhau should aspire to be when they grow up.

Then there is the other type, the one I personally call the “potato purée fritter with a hint of cod aroma.” Nothing wrong with it at all. It tends to be super smooth, super pretty, made with instant mashed potato flakes, with more of a salty savory flavor than a strong cod punch. Often found in the frozen food aisle at a very friendly price. But hey, cod is good in all its forms, and honestly, who does not enjoy a potato purée fritter that smells like bacalhau? Hehehe i would say this is more the second type and not the first type, i’ll share that recipe later ;D For now let’s check the recipe!

Crispy Portuguese Codfish Fritters • Pasteis de Bacalhau

Servings: 12
Time: 1hr 20mins
Difficulty: Normal
Rating: ★★★★★
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Look, some days you want to do things properly, and some days you have leftover cod and thirty minutes, that's all you need! ;D

Ingredients

Mashed Potato Flakes – 1 Package
Cod – Leftover Cooked Cod (+/- 2 Large Shredded Fillets)
Eggs – 2
Parsley – A Pinch
Garlic – 1 Clove
Pepper – A Pinch
Salt – A Pinch
Cooking Oil – For Frying

Directions

Start by making instant mashed potatoes, following the package instructions. Usually, you add hot water, a little butter, salt, pepper, and nutmeg, and then add cold milk. However, it’s a good idea to reduce the amount of liquid slightly, in my case, it was 500ml of water and 250ml of milk, but I used 250ml of water and 250ml of milk to create a very thick puree.
Next, flake the cod and add it to the puree.

Chop the parsley and add it also to the puree, followed by the whisked eggs, chopped garlic, and a pinch of salt and pepper.
Taste the puree and adjust the seasonings. Preheat the oil until it’s ready for frying.

Then, using two tablespoons, shape the fritters and drop them into the oil until they are well fried on all sides (note that everything is already cooked before frying so, you only need to let it get golden).
Afterwards, place them on a tray lined with kitchen paper. Taste the first ones you fry to see if they are to your taste and well season, and repeat until you have no more puree.
You can eat them freshly fried or cold, both ways are delicious! Enjoy! 🙂

Notes & Tips: The thicker your purée, the easier it is to shape the fritters and the better they hold together in the oil. If your mix feels too loose to shape, let it cool in the fridge for 15 to 20 minutes and it will firm right up.

Salt cod can vary a lot in saltiness depending on how well it was soaked before cooking. Always taste your filling before frying and hold back on adding extra salt until you know how salty your codfish already is.

The two spoon shaping method is the classic Portuguese technique and it works well, but wet hands also work if you prefer. The shape does not need to be perfect, in fact a slightly rough rustic look is a sign of a good homemade pastel.

If you want to make this more traditional, swap the instant potato flakes for two or three medium potatoes (choose a variety that is good to make mashed potatoes), boiled, drained well, and mashed without any added liquid. The result will be denser and more rustic, which is closer to the gold standard version.

These fry best in oil that stays consistently hot. If you are making a large batch, fry in small groups so the oil temperature does not drop too much between batches. Cold oil makes greasy fritters.

This recipe for Crispy Portuguese Codfish Fritters • Pasteis de Bacalhau was originally created on BakeAfter.com. Esta receita de Pastéis de Bacalhau foi publicada em português no Iguaria.com.