Name: Portuguese Salt Cod Croquettes
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 400 g of Salted Cod; 400 g of Potatoes; 1 Eggs; 1 White Onions; 2 tablespoons of Parsley; 2 leaves of Bay Leaves; 1 clove of Garlic; Mezza of Lemon Peel; Salt; Black Pepper; All Purpose Flour; 1 Eggs; Bread Crumbs; Frying Oil

Portuguese salt cod croquettes, known at home as pastéis de bacalhau, are one of the best-loved symbols of Portuguese cooking: small golden fritters made with soaked salt cod and potatoes, flavored with parsley and onion, and fried until wonderfully crispy outside and soft inside.

Born as a humble dish to make use of fish preserved in salt, today they are found in every tasca and tavern in Portugal and have become a classic on Italian tables too, especially at Christmastime, when salt cod is the star of the meatless holiday menus. In this version we chose to add a light breading, which gives an even more fragrant crust, and a touch of lemon zest to lighten the flavor of the fish. They are perfect as an appetizer, as finger food for an aperitivo or as a main course served with a fresh salad.

Ingredients for 6 people

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Method

To make the Portuguese salt cod croquettes, start with the fish: place the soaked salt cod in a pot, cover it with cold water and add the bay leaves and the crushed garlic clove. Bring to a boil and cook for 10 minutes from the moment the water starts to simmer.

Drain the salt cod with a slotted spoon, let it cool slightly, then remove the skin and any remaining bones. Shred it with your hands into thin flakes and put it in a large bowl.

In the same cooking water, now fragrant, boil the potatoes in their skins until tender when pierced with a fork. Drain them, peel them while still hot and press them through a potato ricer directly over the salt cod.

Add the very finely chopped onion, the parsley, the egg, the grated lemon zest, a pinch of salt and a grind of pepper. Mix with a spoon until the mixture is smooth and firm, taste and add more salt if needed.

Cover the bowl with plastic wrap and let the mixture rest in the fridge for about an hour: as it cools it will firm up and the croquettes will be easier to shape.

After resting, with slightly damp hands take portions of the mixture and shape the croquettes into the classic elongated oval.

Set out three plates with flour, beaten egg and breadcrumbs. Coat each croquette first in the flour, then in the egg and finally in the breadcrumbs, pressing gently so the breading sticks well.

Heat plenty of peanut oil in a high-sided pan to about 170 °C (340 °F). Fry a few croquettes at a time, turning them halfway through, until evenly golden. Drain them on paper towels, salt them lightly and serve them piping hot. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

The traditional Portuguese version has no breading: you can fry the croquettes as soon as you have shaped them with two spoons, for a more rustic, irregular surface. For a bolder note, add a pinch of chili pepper or a few chopped capers to the mixture. If you prefer a lighter cooking method, arrange them on a baking sheet lined with parchment paper, brush them with a little extra virgin olive oil and bake them at 200 °C (400 °F) for about 20 minutes, or cook them in an air fryer at 190 °C (375 °F) for 12 minutes.

Tips

Choose yellow-fleshed potatoes and mash them while they are still hot, so they absorb the flavors better without releasing too much moisture. If the mixture is too soft, add a tablespoon of breadcrumbs before resting it. Keep the oil temperature steady and don’t crowd the pan: this is the secret to dry, golden croquettes. A kitchen thermometer will help you get it right.

Storage

Salt cod croquettes are at their best freshly fried, but they keep in the fridge for up to 2 days in an airtight container; warm them in the oven at 180 °C (350 °F) for a few minutes to bring back their crispness. The raw mixture can be made a day ahead and kept covered in the fridge. The shaped and breaded croquettes, not yet fried, can be frozen on a tray and then transferred to a bag: fry them straight from frozen, cooking them a little longer.

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Portuguese Salt Cod Croquettes