Salt codfish fritters – Pataniscas de Bacalhau – one of the great classic snacks from Portugal! Try the recipe from our friends at the restaurant Sociedade Parede close to Lisbon, Portugal.
30 – 40 minutes
600 g salted cod shredded, Terra do Bacalhau
50 g flour
Oil, to deep fry
- Soak the bacalhau according to instructions. Shred the cod finely and simmer it quickly in boiling water, then drain. Reserve one cup of the cooking water. Make a batter adding eggs with the flour. Add a bit of the cooking water from the cod, and whisk until it is smooth. Finely chop the onions and the parsley, and add to the batter. Add the cod, and salt and pepper to taste.
- In a skillet, add oil to deep fry, and turn to medium-high temperature. Test the oil temperature by placing a tiny bit of batter in the oil. If the batter sizzles, it is ready to deep fry. If the oil begins to smoke, lower the temperature. Spoon small pancake size batter into the skillet. Pat them down to get the shape and cook into golden brown on both sides. Place them onto paper towels to soak up the excess oil. Serve hot or cold, just as they are or with a tomato rice and a nice salad.