Snack · 75 min · brazilian

Bolinho de Bacalhau (Salt-Cod Fritters)

A Brazilian snack built around cod and potatoes — on the table in 75 minutes.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Cod
• 1.5 lb Potatoes
• 3 Eggs
• 1 Onion
• 2 cloves Garlic
• 0.5 cup Parsley
• 3 cups Olive oil
• 1 tsp Black pepper
• 0.25 tsp Nutmeg

Steps

1. Desalt the cod by soaking 24 hours in the fridge, changing the water 3 times. Taste a flake — it should taste pleasantly salty, like the sea, not like a salt lick.
2. Poach the cod 10 minutes until it flakes, then shred finely, discarding skin and bones. Boil the potatoes until tender and rice them while hot.
3. Mix the cod, potatoes, grated onion, garlic, parsley, beaten eggs, pepper, and nutmeg into a firm, cohesive mixture. It should hold its shape when squeezed.
4. Shape into quenelles with two spoons — the classic oval — or small balls. Chill 20 minutes so they firm up.
5. Fry at 350°F in batches, 3 to 4 minutes, until deep golden and crisp all over.
6. Drain on a rack and serve hot with lemon wedges. The ideal bolinho is crisp outside, pillowy inside, and gone in two bites.

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