Traditional Portuguese Pastéis de Bacalhau
Pastéis de bacalhau are Portuguese salt-cod and potato fritters, seasoned with onion and parsley, shaped between two spoons into ovals, and fried without chemical leavening.
Plan and shop
Save this recipe for real-life cooking
Build a local shopping list or place this recipe into a weekly meal plan. No account is required.
Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Poach the desalted cod, remove skin and bones, then rub or shred it into very fine fibres.
- 2
Boil the potatoes in their skins, peel while hot, and pass through a ricer; cool until dry and fluffy.
- 3
Mix cod, potato, onion, parsley, pepper, and nutmeg, then add only enough egg to bind a firm mixture.
- 4
Use two tablespoons to shape smooth, pointed ovals.
- 5
Fry in 175°C oil in small batches until evenly deep-gold, turning once.
- 6
Drain well and serve hot or warm with lemon; the interior should be tender, not bready.
Cook notes
Tips
Ensure the cod is thoroughly soaked to avoid overly salty fritters.
For extra flavor, consider adding a pinch of nutmeg to the potato mixture.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store these fritters in an airtight container in the refrigerator for up to 2 days.
- Reheat in an oven or an air fryer to maintain crispness.
Substitutions
- Use the closest Portuguese ingredient named in the recipe; substitutions can change the traditional character.
What to Serve With
- Serve in the Portuguese manner described in the recipe, with simple bread, salad, potatoes, rice, or wine as appropriate.
Common Mistakes
- Adding baking powder or flour, which makes the fritters cakey.
- Dropping unshaped spoonfuls instead of forming the traditional quenelle-like ovals.
Recipe FAQ
What makes Traditional Portuguese Pastéis de Bacalhau traditional?
Pastéis de bacalhau are Portuguese salt-cod and potato fritters, seasoned with onion and parsley, shaped between two spoons into ovals, and fried without chemical leavening.
Can I prepare Traditional Portuguese Pastéis de Bacalhau ahead?
Prepare components ahead where practical, but follow the serving and texture guidance in the final steps for the best result.
Kitchen tools
Helpful Tools for This Recipe
A light, editable placeholder for future partner recommendations. No real affiliate links are enabled yet.
Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Some links may be affiliate links. As an Amazon Associate or partner, we may earn from qualifying purchases when enabled. Read the Affiliate Disclosure.
Cook along weekly
Want more illustrated recipes like Traditional Portuguese Pastéis de Bacalhau?
Join the World Recipe Letter for global home-cooking ideas and visual recipe guides.
Join the World Recipe Letter
Get 5 illustrated recipes every week.
No account needed. Unsubscribe when email delivery is connected.
Cook next
You might also like
More flavors from the same country or nearby pantry style.
Traditional Bacalhau à Brás
Bacalhau à Brás is a Lisbon classic of desalted salt cod, slowly softened onion, crisp matchstick potatoes, and softly set eggs, finished with parsley and black olives.
Traditional Portuguese Caldo Verde
Traditional caldo verde pairs a smooth potato-and-onion broth with hair-thin ribbons of couve-galega, olive oil, and a few slices of Portuguese chouriço.
Traditional Portuguese Bifana
A bifana is a Portuguese pork sandwich: very thin pork steaks simmered in a garlicky white-wine and bay-leaf sauce, tucked into a crusty papo-seco roll.