Cod Fritters
Cod fritters (bolinhos de bacalhau), originally from Portugal, are a very good accompaniment to cold beer, therefore this dish is very popular in bars across Brazil. The croquettes are maid of salted cod mixed with mashed potatoes, eggs and some spices and then deep-fried.
The preparation procedure is quite long since the salted cod requires soaking for at least 24 hours. It is possible to shorten the procedure by using fresh cod, although the taste will be a little less authentic.
​
400 gr (1 lbs.) salted or fresh cod
2 onions
3 cloves garlic
1 bay leaf
4 black peppercorns
3 large potatoes
2 tbsps. parsley
2 large eggs
salt
pepper
1 cup breadcrumbs
vegetable oil for deep-frying
1 cup mayonnaise-based sauce
Preparation time: 1 hr. 30 mins
Difficulty level: Medium-up
Servings: 20-30
​
Ingredients
Preparation
If using salted cod, soak the cod in cold water in the refrigerator for at least 24 hours, changing the water 4 times, then rinse well in running water and drain.
If using fresh cod, start here.
Cook the potatoes unpeeled in a pot with some salted water. When they are tender, remove, rinse in cold water, peel and mash.
In a medium sauce pan add one onion cut in 4, bay leaf, peppercorns and 2 cups of cold water. Bring to a boil and let boil for 5 minutes. Add the cod and 2 more cups cold water and bring to a boil again. Once it has started boiling, remove from the heat. Let the fish cool completely in the liquid.
Chop the other onion and the garlic and sauté them with a little olive oil.
Remove the cod from the liquid, and brake into small flakes. Combine the cod, the sautéed onion and garlic, the eggs lightly beaten and the mashed potatoes in a mixing bowl, then stir in the parsley. Season to taste with salt and pepper. Up to this point it can be prepared in advance. Keep in the fridge wrapped with plastic.
Set a deep fryer or a wok with vegetable oil, and bring the oil to 190°C (375°F).
Prepare a plate with breadcrumbs.
Form small balls size of a walnut. Roll them in the breadcrumbs, then fry in the hot oil, a few at a time, until nicely browned and crisp. Drain briefly on paper towels, then serve with hot fresh lime quarters and the sauce.