How to make Pastéis de Bacalhau

Why cooks start here

Pastéis de Bacalhau is cooked the way home kitchens all over Portugal cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Pastéis de Bacalhau are a beloved staple in Portuguese home kitchens, where they are crafted with a generous hand and a no-fuss approach. These golden, crispy codfish fritters are made from a simple mix of salt cod, floury potatoes, eggs, and a touch of onion, parsley, and coriander. The nutmeg adds a subtle warmth, while the salt and white pepper bring out the flavors of the sea. Enjoyed throughout Portugal, these fritters are a common sight at family gatherings and casual meals. When fried to perfection, they offer a delightful contrast of textures: a crunchy exterior yielding to a tender, savory filling. Each bite is a taste of Portugal's culinary tradition, celebrating the humble yet flavorful ingredients that define this classic dish.