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Pataniscas de Bacalhau

Serves 4 to 6 Appetizer seafood, Appetizers

Pataniscas de Bacalhau

Pataniscas de Bacalhau hails from the bustling kitchens of Lisbon, where home cooks bring this salted cod delight to life with ease and intuition. It's a dish that finds its place on the table without ceremony, often appearing for casual lunches or as a comforting evening meal. The recipe, passed through generations, reflects the straightforward yet deeply satisfying approach of Portuguese home cooking.

These fritters should be golden and crisp on the outside, with a tender interior that speaks of the sea, subtly seasoned by the salt cod itself. The onion and parsley weave into the batter, offering a fresh contrast to the fish. A generous splash of good olive oil ensures a sumptuous fry, inviting a sprinkle of sea salt and a dash of pepper to finish.

Ingredients

  • 400 gsalt cod — desalted and shredded by hand
  • 200 gall-purpose flour
  • 3eggs
  • 1onion — finely chopped
  • 4 tbspflat-leaf parsley — chopped
  • 150 mlcold water
  • olive oilfor shallow frying
  • to tastefine sea salt and black pepper

Method

  1. Start by soaking 400 g of salt cod in cold water for at least 24 hours, changing the water 2 to 3 times. This will remove excess salt and rehydrate the fish, making it tender and ready to use.
  2. Once the cod is desalted, drain and pat it dry with a clean kitchen towel. Flake the cod into small pieces, ensuring there are no bones, and set aside.
  3. In a large mixing bowl, combine 200 g of all-purpose flour with 150 ml of cold water. Whisk until you have a smooth batter with no lumps. This will be the base for your pataniscas, giving them a light and airy texture.
  4. Crack 3 eggs into the batter and whisk until fully incorporated. The eggs will help bind the mixture and add richness to the pataniscas.
  5. Finely chop 1 onion and 4 tbsp of flat-leaf parsley. Add these to the batter along with the flaked cod. Season with fine sea salt and black pepper to taste, and mix everything together until well combined.
  6. Heat a generous amount of olive oil in a large frying pan over medium-high heat. The oil should be about 1 cm deep to ensure even frying. Test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready.
  7. Using a tablespoon, carefully drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon. Fry in batches, making sure not to overcrowd the pan. Cook each patanisca for about 3 to 4 minutes on each side, or until they are golden brown and crisp on the outside.
  8. Once cooked, remove the pataniscas from the pan and drain on a plate lined with paper towels to remove excess oil. The inside should remain moist and tender, with a distinct aroma of cod and fresh parsley.
  9. Finish by sprinkling the pataniscas with a little more chopped parsley for freshness. Serve immediately on a small plate, enjoying them while they are hot and at their best.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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