🐟 Pastéis de Bacalhau (Cod Fritters)

Name: Pastéis de Bacalhau (Cod Fritters)
Total time: 90 min
Yield: 4
Cuisine: Portugal
Ingredients: 300 g salt cod, soaked 24–48 h; 400 g floury potatoes; 2 eggs; 1 small onion, finely chopped; 3 tbsp chopped parsley; Black pepper; Oil for deep-frying

Origin: Portugal

276kcal

per serving · 120 g

230kcal

per 100 g

16 gProtein13 g / 100 g

14 gFat12 g / 100 g

18 gCarbs15 g / 100 g

Pastéis de bacalhau are small oval fritters made from flaked salt cod, mashed potato, egg, onion and parsley. Shaped between two spoons and deep-fried, they turn golden and crisp outside while staying soft and savoury inside. They are eaten warm or at room temperature as a snack, a starter or a light meal with salad or rice.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: salt cod

Not veganbecause of: salt cod, egg

Not keto15 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Eggs ⚠ Fish

What it is made of

salt codpotatoeggparsleyonion

Recipe

4 servings90 min

Ingredients

300 g salt cod, soaked 24–48 h
400 g floury potatoes
2 eggs
1 small onion, finely chopped
3 tbsp chopped parsley
Black pepper
Oil for deep-frying

Method

Simmer the soaked cod for 10 minutes, drain, then remove skin and bones and flake finely.
Boil the potatoes in their skins, peel and mash smoothly while warm.
Mix cod, potato, onion, parsley and pepper, then beat in the eggs one at a time.
Shape the mixture into ovals using two tablespoons.
Deep-fry in oil at about 175 °C in batches until deep golden, 3–4 minutes, and drain on paper.

How to make it lighter

Count fritters rather than grams: each is roughly 30–40 g, so 3 make a modest portion.
Serve with a large tomato and onion salad instead of rice or fries.
Drain well on paper and fry at a steady temperature so the fritters absorb less oil.

History

Salt cod has been central to Portuguese cooking since long-distance cod fishing and salting became widespread centuries ago. The fritters are a classic way to stretch a small amount of fish with potato and are found today in cafés, snack bars and homes across Portugal.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →