Salt Cod Fritters: Pasteis De Bacalhau

Name: Salt Cod Fritters: Pasteis De Bacalhau
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 25
Cuisine: Global
Ingredients: 2 larges eggs; 1 handful fresh cilantro, finely chopped; 1 handful fresh flat-leaf parsley, finely chopped; 2 garlic cloves, minced; 4 mediums Idaho potatoes; 25 servings Lemon wedges, for serving; 473 milliliters milk; 1 large Spanish onion, finely chopped; 454 grams dried salt cod; 25 servings Freshly ground black pepper and sea salt, if needed; 25 servings Vegetable oil, for frying

Salt Cod Fritters: Pasteis De Bacalhau is a gluten free and pescatarian recipe with 25 servings. One portion of this dish contains approximately 13g of protein, 3g of fat, and a total of 113 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. It works well as an inexpensive main course. If you have pepper and sea salt, onion, flat-leaf parsley, and a few other ingredients on hand, you can make it. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

Starting a day ahead, soak the dried cod in cold water for 12 to 24 hours, changing the water several times to remove the majority of the salt.

Ingredients you will need

Water

Salt

Cod

Drain the cod, rinse, and put it in a large pot.

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Cod

Equipment you will use

Pot

Add the milk and enough water to cover by 1-inch; cooking the cod in milk keeps it really moist. Simmer gently over medium-low heat for 20 to 25 minutes, until the cod is tender and pliable.

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Water

Milk

Cod

Drain and rinse well, then flake the cod into a bowl with your hands, removing any little bits of skin and bone.

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Bone

Cod

Equipment you will use

Bowl

While the cod is cooking, pour 1-inch of water in a large pot fitted with a steamer insert.

Ingredients you will need

Water

Cod

Equipment you will use

Pot

Add the potatoes and simmer on medium heat for 20 to 25 minutes until very tender.

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Potato

Drain the potatoes, peel off the skins, and mash them well with a potato masher or pass them through a ricer or sieve.

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Potato

Equipment you will use

Potato Masher

Potato Ricer

Sieve

Add the cod to the potatoes, along with the onion, garlic, parsley, cilantro, and eggs. Beat the mixture firmly with a wooden spoon so that it well combined and firm a spoon should stand up in it. (If you find it too dry, add 1 or 2 tablespoons of milk.) Season with a pinch of pepper and taste for salt - you may not need to add any, as the cod itself retains enough saltiness, in spite of being soaked and boiled. With lightly moistened hands or using 2 tablespoons, shape the cod mixture into egg-shaped balls you should get about 2

Ingredients you will need

Cilantro

Potato

Parsley

Garlic

Pepper

Onion

Egg

Milk

Salt

Cod

Equipment you will use

Wooden Spoon

(The cod balls can be covered and refrigerated for up to 1 day before cooking or frozen in a container.)

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Cod

Heat 3-inches of oil in a deep heavy skillet or pot to 370 degrees F.

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Cooking Oil

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Frying Pan

Pot

Add a few of the cod balls at a time to the hot oil, turning them 3 or 4 times to get nicely browned all over. Carefully lift the cod fritters out of the pan with a slotted spoon and place on a platter lined with paper towels to drain. Repeat.

Ingredients you will need

Cod

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Serve hot or at room temperature with lemon wedges.

Ingredients you will need

Lemon Wedge

Equipment

Ingredients

Servings:

2larges

eggs 1handful

fresh cilantro, finely chopped 1handful

fresh flat-leaf parsley, finely chopped 2

garlic cloves, minced 4mediums

Idaho potatoes 25servings

Lemon wedges, for serving 473milliliters

milk 1large

Spanish onion, finely chopped 454grams

dried salt cod 25servings

Freshly ground black pepper and sea salt, if needed 25servings

Vegetable oil, for frying

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

Ziobaffa Organic Pinot Grigio

Ziobaffa Organic Pinot Grigio has fresh rich aromas of apples and pears with hints of citrus that fade into a floral bouquet and on the palate it is bright and fresh with wonderful fruit flavors.ZIOBAFFA Pinot Grigio pairs well with a wide array of lighter cuisine, especially fish/shellfish, poultry, pastas in cream sauce and softer cheeses. It's also an ideal aperitif. Blend: 100% Pinot Grigio