Portuguese Cod Fritters

A golden, crispy crust hiding a heart of shredded cod and creamy potato. The aroma of fresh parsley and nutmeg is released with the first bite.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 1121
• Protein: 88 g
• Carbs: 25 g
• Fat: 71 g

Ingredients

• 500 g Salted cod ( desalted and drained )
• 500 g Potato ( peeled )
• 4 piece Egg ( whole )
• 1 piece Onion ( very finely chopped )
• 3 tbsp Parsley ( chopped )
• 1 pinch Nutmeg
• 1 pinch Black pepper ground
• 252 ml Peanut oil ( absorbed during frying (estimated) )

Instructions

1. Cooking the cod and potatoes

   Place the desalted cod and peeled potatoes in a pot of cold water. Bring to a simmer. Once the potatoes mash easily and the fish flesh flakes under finger pressure, drain everything.

2. Shredding the fish

   Remove the skin and bones from the cod while still warm. Wrap it in a clean kitchen towel and rub vigorously to reduce the flesh into very fine fibers. This is the secret to the texture.

3. Making the base

   Pass the potatoes through a food mill. Mix this pulp with the shredded cod, finely chopped onion, and parsley. Add pepper and nutmeg. The mixture must be homogeneous.

4. Egg binding and shaping

   Incorporate the eggs one by one. The batter should be supple but hold its shape. Use two tablespoons to form regular three-sided quenelles, as per tradition.

5. Frying

   Plunge the pastéis into the oil at 180°C. When they are deep golden brown and float to the surface, place them on absorbent paper. They should be dry to the touch and crispy.

Chef's tips

• Using a towel to shred the cod is essential to get that typical 'thread' texture.
• Do not salt the batter, the cod provides all the necessary salt even after desalting.
• If the batter is too liquid, you've added too many eggs; it should coat the spoon without running.

Storage

Keeps for 2 days in the fridge. Reheat for 5 minutes in a hot oven to regain crispness, never in the microwave.