Posted on in Seafood Recipes

Crispy and Fluffy Lisbon-Style Cod Fritters Recipe

Crispy and fluffy Lisbon-style cod fritters recipe (receita de pataniscas de bacalhau), made with cod, flour, eggs, herbs, and lightly fried.
4 out of 5 with 3 ratings
Views: 4340

Preparation time 20 min
Cooking Time 15 min
Ready In1 h 35 min
Level of DifficultyEasy
Servings4

Ingredients

1 1/2 cups all-purpose flour (recommended: Branca de Neve, blue label)2 eggs3/4 cup cold water1 ¼ lbs (600g) clean, flaked codfish (pre-soaked if salted)2 tablespoons olive oil2 tablespoons chopped parsley2 tablespoons finely chopped onion1 tablespoon finely diced red bell pepperLeaves from 6 sprigs of cilantroSalt and freshly ground black pepper to taste Get Portuguese ingredients

Preparation

  1. Sift the flour into a large glass bowl, adding a bit of salt and pepper (considering the saltiness of the cod).
  2. Make a well in the center of the flour, cracking in the two eggs.
  3. Around the eggs, add parsley, bell pepper, and cilantro.
  4. Add the chopped onion, cold water, and olive oil to the bowl.
  5. Using a wooden spoon, gently mix from the center outward, folding the liquid into the flour until you have a smooth, creamy batter (avoid overmixing).
  6. Cover the bowl with a cloth and let the batter rest for 1 hour.
  7. Rather than mixing the cod directly into the batter, place small mounds of cod flakes around the edge of the bowl (this ensures each fritter has a consistent amount of cod).
  8. For fluffy, thick fritters, use a generous amount of oil.
  9. The oil should be deep enough to submerge each spoonful of batter initially, allowing the fritters to float as they cook.
  10. Heat the oil over medium-high heat.
  11. Drop spoonful's of batter into the hot oil, being careful not to overcrowd (only flip the fritters once the surface no longer looks raw).
  12. Once golden and cooked through, remove and place on paper towels to absorb excess oil.

Recipe & Photo Credit: Saberes com Sabores

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