👨‍🍳 Instructions

1. 1

   Desalt the salt cod: Rinse the salt cod thoroughly under cold running water. Place it in a large bowl and cover generously with cold water. Refrigerate for at least 24 hours, changing the water every 6-8 hours. Taste a small piece after 24 hours; if still too salty, continue soaking. Once desalted, drain the cod, pat it dry, and gently poach in fresh water or milk until tender (about 10-15 minutes). Drain well, remove any skin or bones, and flake the cod into small pieces.

   ⏱️ 24+ hours (soaking) + 15 minutes (poaching)
2. 2

   Prepare the potatoes: Peel the potatoes and cut them into uniform chunks. Place them in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain the potatoes thoroughly and mash them until smooth. Avoid over-mashing, which can make them gummy.

   ⏱️ 25 minutes
3. 3

   Sauté the onion: While the potatoes are cooking, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the finely minced onion and sauté until softened and translucent, about 5-7 minutes. Do not brown.

   ⏱️ 7 minutes
4. 4

   Combine the mixture: In a large bowl, combine the mashed potatoes, flaked cod, sautéed onion, chopped parsley, and lightly beaten eggs. Mix gently but thoroughly until all ingredients are well incorporated. Season with salt and freshly ground black pepper to taste, remembering the cod may still be slightly salty. The mixture should be moist but firm enough to shape.

   ⏱️ 10 minutes
5. 5

   Chill the mixture: Cover the bowl and refrigerate the mixture for at least 30 minutes. This chilling step is crucial as it helps the mixture firm up, making it easier to shape and preventing the fritters from falling apart during frying.

   ⏱️ 30 minutes
6. 6

   Shape the bolinhos: Lightly moisten your hands with water or oil. Take about 1-2 tablespoons of the chilled mixture and roll it between your palms to form small oval shapes, about 2 inches long. Place the formed bolinhos on a plate or baking sheet.

   ⏱️ 15 minutes
7. 7

   Heat the frying oil: Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 3-4 inches. Heat the oil over medium-high heat until it reaches 180°C (350°F). Use a thermometer to ensure the correct temperature; if the oil is too cool, the fritters will absorb too much grease, and if too hot, they will burn before cooking through.

   ⏱️ 10-15 minutes
8. 8

   Fry the bolinhos: Carefully lower 4-6 bolinhos at a time into the hot oil using a slotted spoon or spider strainer. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy fritters. Fry for 3-5 minutes, turning occasionally, until they are a deep golden brown and crispy on all sides. Use a slotted spoon to remove the fried bolinhos from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining bolinhos.

   ⏱️ 15-20 minutes (in batches)
9. 9

   Serve immediately: Bolinho de Bacalhau are best served hot and fresh from the fryer. They are commonly served as an appetizer or snack, often with a squeeze of lemon or a side of aioli.

   ⏱️ 5 minutes