Pairs well with Codfish Fritter (Bolinho de Bacalhau)
Codfish Fritter (Bolinho de Bacalhau)
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A classic Brazilian codfish fritter recipe, celebrated for its rich flavor and crispy texture, perfect for Easter or any occasion.
00:30:00 total
Serves 4
medium
Snack
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Ingredients
- codfish - 500 grams (gadoos morrua, salted for 36 hours)
- potato - 2 medium (Asterix variety, cooked without salt)
- olive oil - watch the video to see (for sautéing and frying)
- onion - 1 medium (chopped)
- garlic - 2 cloves (minced)
- chives - 2 tablespoons (chopped)
- oregano - 1 teaspoon (dried)
- black pepper - watch the video to see (to taste)
- corn flour - 1 cup (finely ground)
Instructions
- Cook the Cod: Place the salted cod in boiling water and cook for 20-30 minutes until soft.
- Shred the Cod: Remove the cod from water, let it cool slightly, then shred it carefully.
- Prepare the Potato: Boil the potatoes in water until soft, then mash them well.
- Sauté Aromatics: In a pan, heat olive oil and sauté the chopped onion and minced garlic until fragrant.
- Add Seasonings: Add chives, oregano, and shredded cod to the pan, season with black pepper, and stir well.
- Mix Ingredients: In a large bowl, combine the mashed potatoes with the sautéed cod mixture.
- Add Corn Flour: Gradually mix in corn flour until the dough is dry and uniform.
- Shape the Fritters: Shape the mixture into small balls or patties.
- Fry the Fritters: Heat oil in an electric fryer or pan to 180ºC and fry the fritters until golden brown.
- Drain and Serve: Remove the fritters from oil, drain on a colander, and serve warm.
