Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Bolinos de Bacalhau (Portuguese Cod Cakes)
- Level: Intermediate
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 506
- Total Fat
- 28
- Saturated Fat
- 9
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 50
- Cholesterol
- 255
- Sodium
- 5033
- Total: 2 days 1 hr
- Prep: 30 min
- Inactive: 2 days
- Cook: 30 min
Ingredients
10 ounces thick salt cod
8 ounces floury potatoes (russets)
Butter
Milk
3 heaped tablespoons finely chopped parsley
1 heaped tablespoon finely chopped mint
Freshly ground black pepper
3 eggs, separated
1 tablespoon Port
Oil for deep frying
Directions
- A day or two before making the fish cakes, put the cod to soak in cold water. Change the water four or five times during this period.
- Drain the cod and rinse it well under cold running water. Cover with fresh water in a saucepan, bring to a boil and simmer for 20 minutes or until cod is soft.
- While the cod is simmering, cook the potatoes in their skins, then peel and mash with butter and milk.
- When the cod is ready, drain it thoroughly and remove the skin and bones. Shred the cod with a couple of forks. Add the creamed potatoes, parsley, mint, pepper, egg yolks, and the port. Mix thoroughly. Whisk the egg whites until stiff, then fold into the cod mixture.
- Heat the oil in a deep fryer or heavy deep pot to 375 degrees F.
- Take a lump of the mixture, about the size of a small egg, and mold it in your hand to make a torpedo shape. Deep fry, in small batches, until crisp and brown all over. Drain on paper towels and serve hot.