Fish dishes
Pastéis de bacalhau – salt-cod and potato fritters
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Golden oval fritters of desalted bacalhau, potato and parsley. The fish is carefully soaked, cooked and deboned. This version’s timing includes 48 hours of desalting; a particular fish product may require a different period.
Timing
- Preparation: about 35 minutes, including about 10 minutes during cooking and cooling
- Desalting: 48 hours refrigerated here; adjust for the product
- Boiling and frying: about 40 minutes; cooling: about 20 minutes
- Total time: about 49 hours 25 minutes with 48 hours of desalting
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 300 kcal
- Protein
- ≈ 23.6 g
- Carbohydrates
- ≈ 21.2 g
- Fat
- ≈ 13.2 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
The 400 g desalted trimmed bacalhau uses fresh cod as a declared nutrition comparison rather than an identical culinary substitute. Dry-stockfish values are not applied to wet weight. Includes 100 g egg and an estimated 40 g absorbed oil for four servings.
Quantity assumptions and ingredient mapping
- 400 g bacalhau, weighed after desalting without skin and bones · ≈ 400.0 g · Assumed quantity / reference product
- 450 g peeled floury potatoes · ≈ 450.0 g · Assumed quantity / reference product
- 60 g onion · ≈ 60.0 g · Assumed quantity / reference product
- 15 g flat-leaf parsley · ≈ 15.0 g · Assumed quantity / reference product
- 2 medium eggs · ≈ 100.0 g · Assumed quantity / reference product
- 1 litre neutral oil for deep-frying, not all absorbed · ≈ 40.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 400 g bacalhau, weighed after desalting without skin and bones
- 450 g peeled floury potatoes
- 60 g onion
- 15 g flat-leaf parsley
- 2 medium eggs
- 1 g black pepper
- 0.5 g grated nutmeg
- 1 litre neutral oil for deep-frying, not all absorbed
Instructions
- For dry salted bacalhau start about 48 hours before cooking: rinse surface salt and soak fully submerged in plenty of cold water in the refrigerator. Change water about every 8 hours. Follow product instructions for its thickness and type first. After desalting, trim and weigh 400 g without skin and bones; purchased and prepared weights differ.
- Dice potatoes and boil in fresh water for about 15–20 minutes until soft. Drain, steam dry and mash finely. Meanwhile gently poach fish in fresh water for about 8–10 minutes until it flakes, reaching at least 70°C for 2 minutes.
- Drain fish well, shred finely and check again for bones. Cool potato and fish for about 20 minutes. Finely chop onion and parsley and mix in with pepper, nutmeg and eggs. Before adding egg, taste a small cooked fish flake for salt if needed; extra salt is usually unnecessary.
- Shape about 16 oval quenelles with two tablespoons. Heat oil to 170–175°C in a deep pan, filled no more than halfway. Fry small batches for about 4–5 minutes until golden all round and fully cooked inside. Open and check the first fritter.
- Drain on kitchen paper and serve four per snack portion. Salad and other accompaniments are extra serving suggestions and are not included here.
Tips
- Already desalted bacalhau is a practical alternative. Thaw frozen products beforehand in the refrigerator as directed; the 48-hour desalting period disappears but thawing time remains.
- Fresh cod is a different-tasting adaptation rather than an equivalent to bacalhau. Potato mixture must be dry; do not fix a wet mix with arbitrary extra flour.
