Portuguese Pasteis de Bacalhau: Crispy Salt Cod and Potato Fritters with Parsley

Soak the salt cod in a large bowl of cold water in the refrigerator for 24 to 36 hours, changing the water 4 or 5 times, until it tastes pleasantly seasoned rather than salty.

Serves 8 (makes about 24)

Ingredients

• 400 g dried salt cod (bacalhau)
• 500 g floury potatoes, peeled
• 1 small onion, very finely chopped
• 2 garlic cloves, minced
• 3 tablespoons chopped flat-leaf parsley
• 3 large eggs, separated
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• Vegetable oil, for deep frying
• Lemon wedges, to serve

Instructions

1. Soak the salt cod in a large bowl of cold water in the refrigerator for 24 to 36 hours, changing the water 4 or 5 times, until it tastes pleasantly seasoned rather than salty.
2. Drain the cod, cover with fresh water in a saucepan and bring just to a simmer. Poach gently for 10 minutes, then drain, cool slightly and flake the fish finely with your fingers, discarding all skin and bones.
3. Boil the potatoes in unsalted water until completely tender, about 20 minutes. Drain well, let the steam escape for a minute, then mash or pass through a ricer until smooth and dry.
4. Warm the olive oil in a small pan and soften the onion and garlic for 5 minutes without browning. Stir into the potato along with the flaked cod, parsley, nutmeg and pepper.
5. Beat in the egg yolks one at a time. Whisk the egg whites to soft peaks and fold them through the mixture to lighten it. Taste a pinch and add salt only if needed.
6. Heat 5 cm of vegetable oil in a deep pan to 180°C (350°F). Using two tablespoons, shape the mixture into oval quenelles and lower them a few at a time into the oil.
7. Fry for 3 to 4 minutes, turning once, until deep golden and crisp. Drain on paper towels and keep warm while you fry the rest.
8. Serve hot or at room temperature with lemon wedges, as a snack with drinks or the opening course of a Portuguese meal.
9. The Portuguese like to say they have a different bacalhau recipe for every day of the year, and these fritters are the one found in every café, pastry shop and festival stall from Lisbon to Porto. Salt cod became a national obsession in the age of sail, when preserved fish from Newfoundland fed the whole country through winter, and a plate of crisp pasteis with a glass of wine remains the most beloved way to begin a meal.

Nutrition (estimated, per serving)

• Calories: 165 kcal
• Protein: 14g
• Fat: 8g
• Carbohydrates: 10g
• Fiber: 1g
• Sugar: 1g
• Sodium: 480mg