This is one of Brazil’s favorite snacks! When Brazilian codfish fritters are well done, that means light, crispy on the outside and moist inside. With plenty of codfish (bacalhau), there’s no better accompaniment in the world for a Brazilian than a super cold beer.
Codfish is often served at Easter time in most Brazilian households. During Lent, the period before Easter, many Brazilians follow the custom of abstaining from meat (Brazil is a largely Catholic country), and Brazilian codfish fritters are one of their favorite ways to serve this fish. You can also make the traditional bacalhau with potatoes that is also another option for Easter lunch.
The other day we went out to have dinner and we saw Brazilian codfish fritters on the menu and I got very excited. Last time we had these was when we were in Brazil. These little balls can be found in any bar or restaurant there and it is delicious!!! So, we had high expectations with these little fritters but we were disappointed because there was so much potato in it we could barely even taste the codfish. So, here is my favorite bolinho bacalhau (codfish balls) recipe. It is very Brazilian with a Portuguese flair and Norwegian fish.
- 1 lb bacalhau (dry salted codfish)
- 4 starchy potatoes
- 2 garlic cloves
- Shredded onion
- 1 egg
- 1 handful fresh parsley, chopped
- Flour just enough to bind
- 1 handful fresh cilantro, chopped
- Leave the bacalhau at least 48 hours covered in water, changing water as may times as you remember.
- Cook the potatoes and mash them. Set aside.
- Start shredding the bacalhau with your hands until the fish is completely broken into very small pieces;
- Add the fish to the mashed potatoes and mix with your hands as much as possible to homogenize the mixture
- Try the mixture and see if it needs any salt.
- Add the egg, the smashed garlic cloves, onions and parsley cut in very small pieces.
- Mix everything very well again until all is incorporated and homogenized.
- Make little balls of any size and let it refrigerate for 20 minutes.
- Fry in very hot and generous amount of oil. At least half of the cakes must be covered when frying. Let them fry until golden and then turn the cakes around and fry the other side.
- Remove from the pan and let the cakes dry on paper towels for few seconds and then serve.
- It is deliciously crunchy.
- Serve them with slices of lime and a caipirinha or your favorite drink.
Don’t forget to PIN on your APPETIZER/ FISH BOARD ON PINTEREST!
Beijos e Tchau!