Portuguese-Style Salt Cod Fritters with Lemon and Olives
Cod was once one of the most valuable commodities in the world it was the sustainable protein for most of Europe for about five hundred years. Before refrigeration, most of Europe survived on salted, air-dried cod fillets (salt cod) and Portugal has been one of the largest producers for hundreds of years. When used in cooking, salt cod is first soaked to remove much of the salt. It is reconstructed in simmering milk enhanced with garlic and then used a million different ways: as a means of adding salt to food (similar to the way anchovies are used), folded into stews, or mixed with creamy, soft, cooked potatoes to form bacalao, the Portuguese national dish. This is my take on bacalao. Ive spiked the potato mix with chopped parsley and cilantro, which gives it a very fresh, clean flavor, and then quickly fried small bits into crisp, golden fritters. Squeeze fresh lemon over the top and youve got a fantastic hors doeuvre thats original and very easy to make.
Cod was once one of the most valuable commodities in the world it was the sustainable protein for most of Europe for about five hundred years. Before refrigeration, most of Europe survived on salted, air-dried cod fillets (salt cod) and Portugal has been one of the largest producers for hundreds of years. When used in cooking, salt cod is first soaked to remove much of the salt. It is reconstructed in simmering milk enhanced with garlic and then used a million different ways: as a means of adding salt to food (similar to the way anchovies are used), folded into stews, or mixed with creamy, soft, cooked potatoes to form bacalao, the Portuguese national dish. This is my take on bacalao. Ive spiked the potato mix with chopped parsley and cilantro, which gives it a very fresh, clean flavor, and then quickly fried small bits into crisp, golden fritters. Squeeze fresh lemon over the top and youve got a fantastic hors doeuvre thats original and very easy to make.
- Carbohydrate 8 g(3%)
- Cholesterol 45 mg(15%)
- Fat 15 g(24%)
- Fiber 1 g(5%)
- Protein 13 g(27%)
- Saturated Fat 3 g(15%)
- Sodium 1328 mg(55%)
- Calories 226
Step-by-step
- Starting a day ahead, soak the dried cod in cold water for 18 to 24 hours, changing the water several times to remove the majority of the salt.
- Drain the cod, rinse, and put it in a large pot. Add the milk, garlic, bay leaves, thyme, and enough water to cover the cod by 1 inch; cooking the cod in milk keeps it very moist.
- Bring to a boil, then simmer gently over medium-low heat for 20 minutes, or until the cod is tender and pliable.
- Drain (discard the milk) and rinse the fish well, then flake it into a bowl, removing any little bits of skin and bone.
- While the cod is cooking, put the potatoes in a pot with water to cover, bring to a boil, then simmer over medium heat for 20 to 25 minutes, until very tender.
- Drain the potatoes, peel, and mash them well into a bowl with a potato masher, or pass them through a ricer or sieve.
- Add the cod to the bowl with the potatoes, along with the onion, minced garlic, parsley, cilantro, and eggs.
- Beat the mixture vigorously with a wooden spoon until it's really well combined and stiff; a spoon should stand up in it. (if it's too dry, add 1 or 2 tablespoons of milk.)
- Season with a pinch of pepper and taste for salt — you probably won't need to add any, as the cod itself is still salty in spite of having been soaked and boiled.
- With lightly moistened hands or using two tablespoons, shape the cod mixture into egg-shaped balls — you should get about 25.
- (The cod balls can be covered and refrigerated for up to 1 day before cooking, or frozen in a tightly covered container for several weeks.)
- Heat about 1 inch of oil in a deep, heavy skillet or pot to 370°F on a deep-fry thermometer.
- Add a few of the fritters to the oil and cook, turning them three or four times to get them nicely browned all over.
- Carefully lift them out of the pan with a slotted spoon and drain on a platter lined with paper towels.
- Keep going to cook all of the fritters.
- Taste one and, if needed, sprinkle with salt while the fritters are still hot.
- Serve hot or at room temperature with a pile of olives and lemon wedges.
A Taste of Portugal: My Portuguese-Style Salt Cod Fritters
As a busy professional, finding time to cook delicious and satisfying meals can be a challenge. But sometimes, the simplest recipes offer the most rewarding flavors. These Portuguese-style salt cod fritters are a perfect example. They're surprisingly easy to make, even with a hectic schedule, and the taste transports you straight to a sun-drenched Portuguese coastline. The beautiful thing about this recipe is that you can easily make it ahead of time. Prepare the fritters the day before and pop them in the fridge. This is ideal for entertaining or busy weeknights. Just fry them up when you're ready and your guests will be blown away! And who doesn't love a quick and easy appetizer that tastes this good?
The inspiration for this dish came from my travels. During a business trip to Lisbon, I stumbled upon a tiny, unassuming restaurant tucked away on a cobblestone street. The aroma of garlic, lemon, and something wonderfully savory wafted out, drawing me in. Inside, I discovered a treasure trove of Portuguese cuisine. I sampled their salt cod fritters and was instantly hooked. The texture—crispy on the outside, soft and flaky on the inside—was exquisite, and the subtle salty tang of the cod, balanced perfectly by the bright lemon and earthy olives, created a flavor symphony in my mouth. I knew I had to recreate this magical experience at home. I experimented, tweaked the recipe to fit my busy lifestyle, and the result? These incredible fritters.
The beauty of this recipe lies in its simplicity. The ingredients are readily available, and the process is straightforward. Even someone with limited cooking experience can master this dish. And the flavor? Oh, the flavor! The salt cod, after its long soak, is incredibly tender and melts in your mouth, while the potatoes add a lovely creaminess. The herbs—parsley and cilantro—lend a fresh, vibrant note, cutting through the richness of the cod and potatoes. The lemon juice provides a final burst of acidity, completing the experience with a zesty finish. Serve these warm, straight from the pan, and watch them disappear in a flash! And believe me, you'll want to make these again and again.
Whether it's a casual get-together with friends, a special occasion, or just a simple weeknight dinner, these Portuguese-style salt cod fritters are guaranteed to impress. They’re elegant enough for a sophisticated gathering, yet casual enough for a relaxed meal. The crispy texture and unique flavor profile will surely leave a lasting impression on everyone who tries them. So, gather your ingredients, put on your apron, and prepare to embark on a culinary journey to Portugal, all from the comfort of your own kitchen! Enjoy!
