Bolinhos de Bacalhau
Bolinhos de Bacalhau (Portuguese cod balls) are popular, deep-fried appetizers. They
consist of a perfectly seasoned mass of desalted clipfish, floury potatoes, fresh parsley, onions and eggs. They are shaped into small dumplings with two spoons and fried until golden brow
Ingredients
Instructions
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Water fish: Soak the bacalhau in cold water the day before and place in the fridge for 24 hours. Change the water 3 to 4 times to remove the salt completely
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Cooking fish: Put the fish in a saucepan, cover with fresh water and simmer gently for about 15 minutes. Then drain, let cool slightly and pluck into small pieces with your hands or a fork
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Cooking potatoes: Peel the potatoes, cut them into coarse pieces and cook them in salted water until soft. Then mash into a fine puree
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Mix the dough: Sauté the onions and garlic in a little oil until translucent. Place the mashed potatoes, fish, sautéed onions, eggs, and parsley in a large bowl. Mix everything thoroughly and season with salt, pepper and nutmeg
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Forming and deep-frying: Heat plenty of oil in a saucepan. Use two tablespoons to cut small dumplings out of the mixture and slide directly into the hot oil. Fry for about 3 to 4 minutes until golden brown and drain on kitchen paper
