Brazilian Salt Cod Fritters (Bolinhos de Bacalhau)
Bolinhos de bacalhau Say it: boh-LEEN-yos deh bah-kah-LYOW
Bolinhos de bacalhau are Brazil’s beloved salt cod fritters: crisp golden ovals with a fluffy, savory center of potato, shredded cod, onion and parsley. They are a fixture of botecos, family parties and Friday gatherings, served hot from the fryer with a cold drink or a squeeze of lime. The cod is soaked until mild, then folded with mashed potato and just enough flour to bind. Each bite contrasts a crunchy shell with a tender, aromatic interior that tastes of the sea and fresh herbs.
Brazilian Salt Cod Fritters (Bolinhos de Bacalhau)
Bolinhos de bacalhau
Pronounced boh-LEEN-yos deh bah-kah-LYOW
- Serves
- 4
- Prep
- 30 min
- Cook
- 30 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains fish, egg, gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the fritters
For frying
Method
Rinse the salt cod under cold water, place it in a bowl, and cover with cold water. Soak for 24 hours in the refrigerator, changing the water every 6 to 8 hours, until the fish tastes mildly salty; if it is still very salty, soak for up to 12 hours more.
Put the potatoes in a saucepan, cover with cold water, add the 1 tsp salt, and simmer for 15 to 20 minutes, until a knife slips in easily. Drain well and mash until smooth; let cool slightly.
Drain the cod, put it in a clean saucepan, cover with fresh cold water, and bring to a gentle simmer. Cook for 8 to 10 minutes, until the fish is opaque and flakes easily, then drain, cool, and shred finely, removing any skin and bones.
In a large bowl, combine the mashed potato, shredded cod, grated onion, parsley, black pepper, eggs, and 3 tbsp flour. Mix with a fork or your hands until evenly combined and the mixture holds together when squeezed; add more flour 1 tbsp at a time only if it feels too wet.
With wet hands, shape the mixture into about 20 oval fritters, roughly 1 1/2 tbsp each, and place them on a tray. Chill for 20 to 30 minutes to firm up.
Pour the vegetable oil into a deep heavy pot to a depth of about 2 inches (5 cm) and heat to 350°F (175°C) over medium-high heat. Fry the fritters in batches of 6 to 8, turning occasionally, for 3 to 4 minutes, until deep golden brown and crisp.
Lift the fritters out with a slotted spoon and drain on paper towels. Keep the finished batch warm in a low oven while you fry the rest, letting the oil return to 350°F (175°C) between batches.
Serve hot, while the crust is crisp and the center is fluffy.
Regional variants
In Portugal, the closely related pastéis de bacalhau are often shaped into larger oval cakes and sometimes made without flour. In Brazil, some cooks add a little cooked cassava or a pinch of cayenne for a chewier, spicier fritter.
Cook's notes
- Desalting time depends on the thickness of the cod; taste a small piece after 24 hours and soak longer if it is still sharply salty.
- The mixture should be soft but hold its shape; use extra flour sparingly so the fritters stay fluffy rather than dense.
- Keep the frying oil at a steady 350°F (175°C): too hot and the centers stay wet, too cool and the fritters turn greasy.
Serve with
Serve hot with lime wedges, malagueta hot sauce, and a cold beer or caipirinha.
Make ahead and storage
Shape the fritters up to 12 hours ahead and refrigerate; fry just before serving. Leftovers keep 2 days in the fridge and reheat well in a 350°F (175°C) oven.
