Yummy Salted Cod Cakes Recipe
Why You Will Love This Recipe
Get ready to enjoy some yummy salted cod cakes! These crispy, golden fritters, or bolinhos de bacalhau, mix salt cod, potatoes, and fresh herbs into a tasty snack or appetizer. They're perfectly seasoned and easy to whip up, making them a hit at any get-together. Serve them warm with a squeeze of lemon for a fresh kick, but don’t say I didn’t warn you, make a double batch because they’ll disappear fast!
Tips for Success
• Soak the salted cod for at least 24 hours in cold water, changing the water every 6-8 hours to remove excess salt. This will ensure the cod is not overly salty and retains a pleasant flavor.
• When mixing the batter, be careful not to overmix once you combine the wet and dry ingredients. Overmixing can result in tough cakes. Mix just until combined for a light and fluffy texture.
• For added flavor, incorporate a teaspoon of lemon zest into the batter or serve the cod cakes with a lemon aioli dipping sauce. This brightens the dish and complements the richness of the cod.
Frequently Asked Questions
What can I substitute for salt cod if it's not available?
You can use other types of fish such as canned tuna or canned salmon as a substitute, but keep in mind that the flavor and texture will be different. If using fresh fish, make sure to season it well since it won’t have the natural saltiness of the bacalhau.
How should I store leftovers of the salted cod cakes?
Store any leftover salted cod cakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat or in the oven until warmed through for best results.
What should I do if my batter is too thick?
If the batter is too thick, gradually add additional cold water from poaching the bacalhau until you reach the desired pancake-like texture. Make sure to mix well to incorporate the water evenly.
Recommended Drink Pairings
- Chardonnay: Its crisp acidity complements the richness of the cod cakes.
- Sauvignon Blanc: The herbal notes enhance the parsley and onion in the dish.
- Sparkling Water: The bubbles refresh the palate between bites of the savory cakes.
- Green Tea: Its earthy flavor balances the saltiness of the cod.
- Light Lager: The mild hops provide a refreshing contrast to the fried texture.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Hydrate the Cod in water for 1-2 days in cold water in refrigerator changing the water 2 times a day.
- Cook the Salt Cod in boiling water for about 5-8 minutes. Let it cool, and then shred it into flakes. Reserve 1 cup of water and let it cool.
- In a bowl, mix onion, parsley, bacalhau, flour, salt, pepper, garlic powder, and the olive oil, and mix well. Beat the eggs with the cold water and add to the bacalhau mix. Stir well to incorporate.
- Add more salt and pepper is desired. Note: I like a pancake like texture and appearance so I make a thinner batter. If you like a thicker style flat cake use less water.
- In a heavy skillet, add half of both oils to reach 1/4 inch in pan and heat to medium.
- Note: (You may use all veg oil, or corn oil if you wish).
- Test the oil temp by placing a tiny amount of batter in oil. If batter sizzles it’s ready to fry in. (If you see the oil begin to smoke, lower the heat.)
- Spoon silver dollar size pancake batter into pan. Pat them down to cook flat into oval shapes to about 1/4 inch. Cook until golden brown on each side.
- Place them onto paper towels or use brown paper lunch bags to absorb any grease. Serve hot or cold….Top with squeezed lemon if desired. Make a double batch because they’re better the next day.
Adapted from a Recipe by: Tia Maria's Blog
Nutritional Facts (Per Serving)
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Reviews (3)
Can you substitute for something else??
