Traditional Portuguese Pastéis de Bacalhau

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Poach the desalted cod, remove skin and bones, then rub or shred it into very fine fibres.

Ingredients quick view

450 g salted cod, soaked and drained

500 g floury potatoes

1 small onion, very finely chopped

2 tablespoons parsley, chopped

2–3 eggs, lightly beaten

Black pepper and nutmeg

Salt, as needed

Neutral oil, for deep-frying

Ensure the cod is thoroughly soaked to avoid overly salty fritters.

For extra flavor, consider adding a pinch of nutmeg to the potato mixture.

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