Salt Cod Fritters: Pasteis De Bacalhau

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Delicious recipe but... This recipe is for croquettes de bacalhau. This same mixture encased in a pastry dough before frying is called pasteis de bacalhau.
Although this recipe is delicious... here's how to make it even better and more moist. Lightly saute the finely chopped onion in pure olive oil until translucent with some cracked black pepper adding the minced garlic at the end for only a couple of minutes - Turn off the heat and add the chopped parsley and cilantro to just wilt it a bit along with 2 tbsps of cream (cream is optional if potatoes are too dry. Also, I would use Maine or Eastern potatoes.... This is still a delicious recipe.... thanks

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Typically in Porto this recipe would never use Idaho potatoes. Simply the wrong flavor and texture. A small yellow potato such as a Maine or eastern potato would be included. This provides a better texture and a much more rich buttery flavor. The cooks in Porto also incorporate cream into the mix to add to richness of this filling. Finally, most often these are wrapped in a lard based pastry dough and fried in peanut oil.

Tyler's recipe reminds me of tourist food that was scaled back in fat as well as flavor. It is close but does not hit the mark when compared to the real thing.

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Delicious! My mom used to make these for special ocassions because it was so time-consuming. But now I am able to make them for the family with Tyler's easy to follow recipe and it tastes as good as mom's time-consuming recipe.

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This is the best Cod Fritter recipe ever published! Make sure you mash the potatoes to a creamy texture - they will hold their shape better when frying. I serve these with a cilanro-tabasco oil for dipping - mmm....

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yummy