Pastéis de Bacalhau

Ingredients

• 500 gsalt cod — desalted, poached, and shredded fine
• 500 gfloury potatoes — boiled and passed through a ricer
• 3eggs
• 1onion — grated
• 4 tbspflat-leaf parsley — chopped
• 2 tbspfresh coriander — chopped
• 1 pinchfreshly grated nutmeg
• sunflower oilfor deep frying
• to tastefine sea salt and white pepper

Method

1. Start by soaking 500 g of salt cod in cold water for 24 to 48 hours, changing the water every 8 hours to remove excess salt. This rehydration is crucial to achieve the right texture and flavor balance in the final dish.
2. Peel and boil 500 g of floury potatoes in a large pot of salted water until they are tender and easily pierced with a fork. Drain the potatoes well and mash them until smooth, ensuring there are no lumps that could affect the texture of the pastéis.
3. Meanwhile, finely chop 1 onion and sauté it in a pan with a small amount of olive oil over medium heat until it becomes translucent and fragrant. This step softens the onion and enhances its sweetness, which will add depth to the pastéis.
4. Once the cod is desalted, drain it well and remove any skin and bones. Flake the cod into small pieces with your fingers, ensuring an even distribution throughout the mixture for consistent flavor in each bite.
5. In a large mixing bowl, combine the mashed potatoes, flaked cod, sautéed onion, 3 beaten eggs, 4 tbsp of finely chopped flat-leaf parsley, 2 tbsp of finely chopped fresh coriander, and a pinch of freshly grated nutmeg. Season with fine sea salt and white pepper to taste. Mix everything thoroughly until the ingredients are well combined and the mixture holds together.
6. Shape the mixture into small, oval patties using your hands, about the size of a large walnut. This size ensures they cook evenly and are easy to handle during frying.
7. Heat sunflower oil in a deep fryer or a heavy-bottomed pot to 180°C (350°F). Carefully lower the patties into the hot oil in batches, ensuring not to overcrowd the pot. Fry until they are golden brown and crisp on the outside, which should take about 3-4 minutes per batch. The pastéis should be moist and tender inside.
8. Remove the pastéis from the oil using a slotted spoon and drain them on paper towels to remove excess oil. Finish with a sprinkle of additional chopped parsley and serve immediately on a small plate while they are still hot and at their best.