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Appetizer dish Portuguese Cod fish Fritters by Authentic Food Quest

Pataniscas de Bacalhau Recipe

This easy authentic Portuguese pataniscas de bacalhau recipe makes for a mouthwatering starter or main dish. Light and fried to perfection, they come together by mixing codfish, eggs, flour, onion and parsley.  Easy to make and full of flavor, these irresistible codfish fritters  bring the tastes of Portugal to your table.
5 from 5 votes
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Course: Recipes
Cuisine: Portuguese
Cook Time: 45 minutes
Additional Time: 2 days
Total Time: 2 days 45 minutes
Servings: 14
Calories: 442kcal
Author: Authentic Food Quest

Ingredients 

  • 1.1 lbs salted cod
  • 2 eggs
  • 1 ½ cup flour
  • 2 cups Portuguese olive oil for frying
  • 1 bay leaf
  • 5 grains Allspices
  • 1 garlic clove
  • 1 tsp black pepper freshly ground
  • 2 limes
  • 1 white onion medium, finely chopped
  • 2 tbsp parsley finely chopped
  • 1 cup cod cooking water
  • salt to taste

Instructions

  • If you are using salted cod, start preparing the recipe two days in advance. Start by rinsing the cod with a little running water. Then, place it inside a glass container, with a lid. Fill the container with enough water to cover the cod at least partially. Keep it inside the fridge. Every six hours, remove the cod from the fridge, drain the water, and top up again with more freshwater. This process removes the salt from the cod.
  • If you are using ready to cook cod pieces, start by thawing them out if they are frozen.
  • Place a medium pot on the stove, fill it halfway with water. Add cod, the juice of one freshly squeezed lime, 7-spice kernels, and bay leaf. Cook over medium-low heat for about thirty minutes.
  • When the cod is tender, drain the excess water. Keep aside a cup of the cooking water and let it cool.
  • Let the cod cool down at room temperature. Once cool, place it on a cutting board and shred it using your hands. Very carefully remove all the cod bones, cartilage, and skin.
  • Place the cod meat in a mixing bowl. Add the minced garlic clove, black pepper, the flour, the juice of the second lime, eggs, the chopped onion, and the parsley. Add salt and pepper if desired.
  • Mix all the ingredients together until you have a thick paste consistency. If batter is too thick, add the cod cooking water, a little at a time, until the mixture is smooth.
  • Pour the two cups of oil into a heavy skillet. Turn on the stove to high heat. Wait until you see small bubbles at the bottom of the pot.
  • Using a spoon, scoop out a little bit of the cod mixture and create little oval shapes. You can pat them down to create a thicker style flat cake about ¼ inch thick. The pataniscas do not have a defined shape, so you should not worry.
  • To test if the oil temperature is ready for frying, drop a tiny amount of batter in the oil. If the batter sizzles, it's ready to go.
  • Place about three or four pataniscas in the pan. After about three minutes, turn the pataniscas so they cook golden brown on both sides.
  • Remove the cooked cod fritters from the pan and let them rest on a plate covered with absorbent paper towels.
  • Serve cod fritters hot or you can let it cool first. If you choose, you can also sprinkle squeezed lemon juice over the pataniscas.
  • Serve with toothpicks as an appetizer or with tomato rice for a main dish.

Notes

  • Salted cod usually retains a bit of salt even after cleaning with water for 1 to 2 days. Be sure to taste the mixture before adding more salt.
  • Depending on how you like your batter, you can make a thicker style flat cake or use more water to make thinner batter.
  • Nutrition

    Serving: 1 | Calories: 442kcal | Carbohydrates: 12g | Protein: 25g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.002g | Cholesterol: 78mg | Sodium: 2516mg | Potassium: 575mg | Fiber: 1g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 2mg
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