Name: Pastéis de Bacalhau
Prep time: 12 h
Cook time: 45 min
Total time: 12 h 45 min
Yield: 4 portions
Ingredients: 100 g cod; 125 g potatoes; 0.25 pcs onion; 0.5 pcs egg; 5 g parsley; 0.25 clove garlic; 3.75 ml olive oil; 0.25 pinch nutmeg; 0.125 teaspoon salt; 0.0625 teaspoon ground pepper; 0.5 l water; sunflower oil; 0.25 pcs lemon

Step by step process

Preparation

1
If using salted cod (bacalhau), soak it in cold water in the fridge for 12-24 hours, changing the water 2-3 times. Fresh cod does not require soaking.
2
Peel the potatoes, finely chop the onion, and finely chop the parsley. if using garlic, crush it into a paste with a pinch of salt.
3
Crack the eggs into a bowl and lightly whisk. prepare a sieve and paper towels for draining the finished croquettes.

Cooking

4
Bring water to a boil in a pot and lightly salt it. cook potatoes until tender for 15-20 minutes, drain, and let them steam briefly until dry.
5
Place the cod in clean, gently simmering water and poach for 5-7 minutes until firm. drain, remove any skin and bones, and flake the flesh finely.
TIP:
Poaching means cooking fish in water or broth just below boiling point. This gentle method preserves the juiciness and delicate texture of the meat, making it ideal for fish and delicate seafood.
6
While still warm, mash the potatoes until smooth. mix in the flaked cod, finely chopped onion, parsley, garlic, eggs, olive oil, nutmeg, and pepper. Season with salt, depending on how salty the fish is.
TIP:
Mash hot potatoes without adding cold water to ensure the mash is smooth and fluffy. Use a fork, potato masher, or ricer for the best results.
7
Let the mixture rest for 10 minutes to bind. using two spoons dipped in water, form oblong quenelles or small ovals about the size of a walnut.
8
Heat oil in a deep pan or fryer to 170-175°C. fry the croquettes in batches for 3-4 minutes until golden, turning them once during frying.
TIP:
Keep the oil at 170-180 °C to prevent the croquettes from absorbing oil and burning. Fry them in small batches and turn occasionally for even cooking.
9
Remove the fried pastéis with a slotted spoon, drain on paper towels, and keep warm while you finish the rest.

Serving

10
Serve hot with lemon wedges for squeezing. they are perfect as a warm appetizer or snack with beer or wine.
11
For an authentic Portuguese touch, also offer spicy piri-piri sauce at the table.