Pataniscas de Bacalhau

Name: Pataniscas de Bacalhau
Prep time: PT30 minutes (plus overnight soaking for cod)
Cook time: PT20-25 minutes
Total time: PTovernight + 55 minutes
Yield: 6
Cuisine: Portugal
Ingredients: 400 g Salt cod (bacalhau) (Must be desalted before use. Look for good quality, thick pieces.); 2 undefined Large Eggs (Room temperature is best for batter.); 150 g All-purpose flour (Sifted for a lighter batter.); 1 bunch Fresh parsley (Finely chopped. About 1/2 cup packed.); as needed undefined Vegetable oil or other neutral oil (For deep frying. About 2-3 inches in the pot.); 120 ml Water (Cold water for the batter.); to taste undefined Salt (Only if needed, as cod is already salty.); to taste undefined Black pepper

Pataniscas de Bacalhau are traditional Portuguese cod fritters, featuring flaky salt cod encased in a light, airy batter. They are a popular appetizer or light meal, often served with rice and salad.

準備時間30 minutes (plus overnight soaking for cod)

調理時間20-25 minutes

合計時間overnight + 55 minutes

分量6

難易度Easy

2件の編集· Feb 8

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Pataniscas de Bacalhau - Portugal traditional dish

🧂 材料

400 g Salt cod (bacalhau)(Must be desalted before use. Look for good quality, thick pieces.)
2 Large Eggs(Room temperature is best for batter.)
150 g All-purpose flour(Sifted for a lighter batter.)
1 bunch Fresh parsley(Finely chopped. About 1/2 cup packed.)
as needed Vegetable oil or other neutral oil(For deep frying. About 2-3 inches in the pot.)
120 ml Water(Cold water for the batter.)
to taste Salt(Only if needed, as cod is already salty.)
to taste Black pepper

👨‍🍳 作り方

1
Desalt the salt cod: Rinse the salt cod under cold running water. Place it in a large bowl and cover generously with cold water. Refrigerate for at least 24-48 hours, changing the water 2-3 times a day. Once desalted, drain the cod, pat it dry, and remove any skin or bones. Shred the cod into small flakes using your fingers or two forks.
⏱️ Overnight + 15 minutes
2
Prepare the batter: In a medium bowl, whisk together the sifted flour and eggs until smooth. Gradually whisk in the cold water until you have a smooth, pourable batter, similar in consistency to pancake batter. Stir in the finely chopped parsley. Season with black pepper and a tiny pinch of salt if necessary, tasting the batter first to gauge the saltiness from the cod.
⏱️ 10 minutes
3
Combine cod and batter: Gently fold the shredded cod into the batter. Mix until just combined; avoid overmixing. The mixture should be thick enough to hold its shape when dropped from a spoon.
⏱️ 5 minutes
4
Fry the pataniscas: Heat the oil in a deep pot or Dutch oven over medium-high heat to 180°C (350°F). Carefully drop rounded tablespoons of the cod and batter mixture into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, or until the fritters are golden brown and puffed up. Use a slotted spoon to remove them from the oil and drain on paper towels.
⏱️ 15-20 minutes

調理履歴を記録する

💡 プロのコツ

✓Ensure the oil is at the correct temperature (180°C/350°F) for crispy, evenly cooked fritters. Too low, and they'll be greasy; too high, and they'll burn before cooking through.
✓For a lighter batter, some recipes suggest adding a pinch of baking powder or using sparkling water.
✓Serve immediately for the best texture. They are delicious as is, or with a side of 'arroz de feijão' (bean rice) and a fresh salad.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add finely chopped sautéed onion or garlic to the batter mixture for extra flavor.
For crispier fritters, ensure the oil is hot and don't overcrowd the pan. You can also try a slightly thicker batter.
Serve with a squeeze of fresh lemon juice.