Ready to take your taste buds on a trip to Portugal’s sun-drenched coast? My version of Bolinho de Bacalhau, or Portuguese salt cod croquettes, is a tribute to traditional flavours with a personal twist. These croquettes are not just a feast for the eyes with their golden crust and moist centre – they are a real taste experience.
Made with care and attention, this recipe combines finely flaked salt cod with a coarse potato mash. Every bite is seasoned with fresh lemon juice and zest, parsley, garlic and onion, which together create a wonderful depth of flavour. And for the finishing touch, the croquettes are coated in panko for an irresistibly crisp surface once they come out of the hot oil.
I’m a huge fan.
Bolinho de Bacalhau: A Portuguese Delicacy
Served with a creamy aioli, fresh parsley and an extra squeeze of lemon, these Bolinho de Bacalhau make a delicious mouthful at any gathering. Whether you serve them as an appetiser, a midday snack or a starter for a dinner where you really want to impress, I promise they will be a hit.
And yes, for the curious among you, this little treasure also turns up in Spanish cooking in similar variations – a testament to the rich, shared culinary heritage of the Iberian Peninsula.
Bolinho de bacalhau – Crisp potato and salt cod croquettes
Ingredients
- 500 g floury baking potatoes, peeled and diced
- 350 g salt cod (bacalhau)
- 2 tbsp olive oil
- 1/2-1 lemon, juice and finely grated zest
- 1 small onion, finely chopped
- 3 cloves garlic, grated or crushed
- 1 handful parsley, finely chopped
- 1 egg
- Freshly ground pepper
For frying
- 200 ml plain flour
- 2 eggs, beaten
- 250 ml panko breadcrumbs
- 1 l neutral-flavoured oil
To serve
- Aioli – click here for the recipe
- Finely chopped parsley
- Lemon wedges
Method
Day 1:
- Rinse the fish thoroughly to remove as much salt as possible.
- Place the fish in a bowl of cold water and leave it to soak in the fridge for at least 24 hours – change the water 3-4 times.
Day 2:
- Boil the potatoes in a pan of unsalted water until completely tender – then drain. Leave them to cool.While the potatoes are cooking, move on to the next step.
- Lift the fish out of the water and rinse it briefly under running water. Rub off any remaining salt with your hands.
- Place the fish in a pan and add enough water to cover it. Bring to the boil, then turn down to a low heat and let the fish simmer for about 10 minutes – or until tender.
- Lift the fish out onto a plate and let it cool slightly before flaking it finely with your fingers. Be thorough, so the fish is in tiny pieces – and squeeze out any excess water.Using your fingers also ensures you remove any bones and skin.
- Put the cod and potatoes in a bowl and mash them together well with a whisk, a potato masher or similar.
- Add the olive oil, half the lemon juice and zest, the onion, garlic, parsley and egg, and stir well to combine.
- Season the mixture with freshly ground pepper and more lemon zest and juice if needed.Ideally, chill the mixture in the fridge while the oil heats up.
Frying
- Heat the oil in a saucepan or deep-fat fryer to about 170-180 °C.
- Shape the mixture into balls about the size of a small egg.
- Roll them in the plain flour, then the beaten egg and finally the panko breadcrumbs.
- Deep-fry the croquettes in the oil until golden and crisp all over, about 2-3 minutes.
- Serve the warm, crisp croquettes with aioli, parsley and lemon wedges.
Nutrition
Premium
Hej. Kan man lave dem færdige og have dem i fryseren så de bare skal i “ønskebrønden”?
Hej Hanne
Sagtens ja:) sørg for at fryse dem så de ikke sætter sig sammen. Når først de er frosset kan du samle dem i en pose:)
Warm wishes, Dianna
Hvordan laver du saltfisk
Jeg ved ikke hvad jeg har gjort galt, men dejen blev meget våd og kunne slet ikke formes til kugler
Hej
Jeg vil prøve at lave dem smart, men kan man lave dem med frisk torsk i stedet for salt torsk?
Hej Rasmus
Ihhh hvor dejligt 🙂
Det tænker jeg bestemt du kan gøre:)
Warm wishes, Dianna