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Bolinhos de Bacalhau | Codfish Fritters

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Bolinhos de Bacalhau | Codfish Fritters
Recipe type: Entree
Bolinhos de Bacalhau | Codfish Fritters is a Portuguese food recipe fried with potatoes, onions and garlic.
  • 2 large thick cod fillets ( 600 g )
  • 650 g potatoes
  • 2 large onions ( or 3 medium-sized ones )
  • 1 garlic clove
  • 4-5 eggs
  • 1 bunch fresh parsley
  • 1-2 bay leaves
  • salt and pepper
  • olive oil, or another oil, for frying
  1. Leave the cod to soak at least for 24 hours in a basin with cold water. Do not cover the basin and change the water several times. Before cooking taste a few strands to make sure the cod is not overly salty, although it should retain some saltiness, or it will be too bland.
  2. Boil the potatoes in their skins ( not to absorb water), peel and mash them. Set aside.
  3. In the meantime, cook the fish with the bay leaves for about 15 minutes on a low heat. Then, when it’s tender, drain, discard the skin and bones and flake it as much as you can with your fingers, then with a fork, to reduce it to threads. The traditional Portuguese way of doing this is to place the flaked cod inside a clean cloth, fold it and squeeze and pound the contents of the cloth with your fists.
  4. In a large bowl mix the shredded cod with the mashed potatoes and add the eggs, one by one, then the onions, garlic and parsley, previously chopped. Season with salt and pepper, mix well and knead the mixture with your hands as if it were a dough. The mixture should be quite stiff, enabling a spoon to stand up in it. If it is too crumbly, add another egg. Allow this to cool completely before deep frying.
  5. With two tablespoons, shape small portions of the mixture into small cakes or balls and deep-fry them in the hot oil, turning them three or four times to get nicely browned all over. When cooked, lift them with a big fork or slotted spoon, and place them on kitchen paper to absorb excess fat.

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