Pasteis De Bacalhau (Codfish Fritters)

Chef Frank Terranova
Published: December 1, 2008

Pasteis De Bacalhau (Codfish Fritters)

Ingredients:

10 ounces thick salted cod
14 ounces starchy potatoes
1 small onion, very finely chopped
2 tablespoons finely chopped parsley
3 eggs
Vegetable oil or canola oil for frying

Method of Preparation:

1. Rinse the cod well, under the tap, to wash away some of the surface salt.  Place it in a large bowl and cover it with cold water. Change the water 4 to 5 times for a period of 12 hours (for very thin cuts) to 24 hours (for thicker cuts). Before cooking taste a few strands to make sure it is not overly salty.  (It should retain some saltiness, or it will be too bland.)
2. Boil the potatoes in their skins (so they do not absorb water); peel them and mash or sieve.  Set aside.
3. Meanwhile, simmer the cod in enough boiling water to cover, until tender, about 20 minutes.  Drain, discard the skin and bones and flake it as much as you can with your fingers, then with a fork, to reduce it to threads. (The proper way of doing this is to place the flaked cod inside a clean cloth, fold it and squeeze and pound the contents of the cloth with your fists. In this way you will have mashed cod.)
4. Mix the cod with the mashed potatoes.  Add the eggs, one at a time, and then the onion and parsley. Taste for salt, adding if necessary. The mixture should be quite stiff, enabling a spoon to stand up in it. If you find it excessively dry, add one or two tablespoons of milk. Allow this to cool completely before deep frying.
5. In a large pot, heat oil to 370 degrees.  With two tablespoons, shape the fishcakes like large eggs and place in the hot oil, turning them three or four times to get nicely browned all over. When cooked, lift them with a big fork or slotted spoon and place them on paper towels, to absorb excess fat.

Cooking with Class® airs on NBC10, WJAR-TV, Providence, Rhode Island and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University College of Culinary Arts. “Portuguese Recipes,” aired during the week of Dec. 1, 2008