Crisp, golden-brown croquettes of shredded bacalhau, mashed potato, egg and parsley. The indispensable starter and drinks snack of Portuguese cuisine, found in every bakery and café.
Pastéis de bacalhau
Pastéis de bacalhau
Method
01
Soak the bacalhau
If you are using dried, salted bacalhau: soak for 24–48 hours in plenty of cold water in the fridge, changing the water 3–4 times. If you are using pre-soaked or frozen bacalhau, skip this step.
02
Cook the bacalhau
Boil the bacalhau for approx. 10 minutes in plenty of water until cooked. Leave to cool, remove skin and bones and shred the fish finely.
03
Cook the potatoes
Peel the potatoes and boil until tender. Mash to a dry, smooth mash without milk or butter.
04
Mix
Mix the shredded bacalhau, mashed potato, finely chopped onion, garlic, parsley and eggs into a cohesive mixture. Season with pepper (careful with salt; bacalhau is already salty).
05
Rest
Chill the mixture for 20 minutes; that makes shaping easier.
06
Shape
Using two spoons, scoop oval croquettes from the mixture (quenelle shape).
07
Deep-fry
Heat plenty of sunflower oil to 175 °C. Fry the croquettes in batches for 3–4 minutes until golden brown.
08
Drain and serve
Drain on kitchen paper. Serve warm, with lemon wedges.
Tips & notes
Mash the potato dry, without milk or butter; a mash that is too wet won't hold the croquettes' shape while frying. Shape the croquettes with two wet spoons rather than by hand; that gives the classic, smooth oval shape. Best served immediately and crisp; store leftovers chilled and reheat them in the oven or air fryer (not the microwave) to bring back the crispness.
Variations
- Mix a finely chopped boiled egg into the mixture for extra creaminess.
- Finish with a pinch of smoked paprika for a modern twist.
Contains:
Eggs
Fish
| Calories | 47 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 5 g |
| Fat | 1 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
