Pataniscas de Bacalhau

🧂 Ingredients

• 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

👨‍🍳 Instructions

1. 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. 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. 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. 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

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving