Authentic Portuguese Rissóis de Bacalhau (Cod Patties) Recipe
Why You Will Love This Recipe
If you’re in the mood for something deliciously different, try these portuguese rissóis de bacalhau! These tasty little cod turnovers are stuffed with a creamy filling and wrapped in a crispy, golden shell. Unlike your average fish cake, they’ve got a rich béchamel base that makes each bite a treat. Perfect as an appetizer or a snack, these cod delights are sure to impress your taste buds!
Tips for Success
• When cooking the cod fillets, ensure they are fully desalted if using salted cod. Soak them in water for at least 24 hours, changing the water several times, to avoid overly salty rissóis.
• For a creamier filling, consider adding a couple of tablespoons of cream cheese or ricotta cheese to the cod mixture before stuffing the patties. This provides a nice contrast to the flaky fish and enhances the overall texture.
• A common mistake is overcooking the filling. Cook the onion just until translucent before adding the cod, and remove the filling from heat as soon as the cod is cooked through to prevent it from becoming dry and tough.
Frequently Asked Questions
Can I substitute the cod fish with another type of fish for rissóis de bacalhau?
Yes, you can substitute cod with other firm white fish such as haddock or pollock. However, keep in mind that the flavor profile may vary slightly.
How should I store leftover rissóis de bacalhau?
Leftover rissóis can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze them before frying; just make sure to separate them with parchment paper and keep them in a freezer bag.
What can I do if my dough is too sticky while preparing the patties?
If your dough is too sticky, you can add a little extra flour to your work surface and knead it in. Just be careful not to add too much, as it can alter the texture of the final product.
Recommended Drink Pairings
- Vinho Verde: This light and refreshing Portuguese wine complements the cod's richness and adds a zesty note.
- Alvarinho: A white wine with citrus and stone fruit flavors that pairs well with the savory filling of the rissóis.
- Sparkling Water: The effervescence cleanses the palate between bites, enhancing the overall dining experience.
- Chá Preto (Black Tea): A robust tea that provides a nice contrast to the flavors of the cod and adds warmth to the meal.
- Super Bock Beer: A popular Portuguese lager that balances the richness of the patties with its crispness.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
Filling:
- Cook the cod fillets in water.
- Once cool, remove skin and bones, shred using your fingers and put aside the water that you cooked the cod.
- Heat the butter in a small saucepan over medium heat.
- Add the chopped onion and then the parsley.
- Cook over medium heat until the onion softens.
- Add the shredded cod and then the flour gradually to avoid lumps.
- Add a little of the cod cooking water slowly until soft and season with pepper to taste.
- Remove from the heat, add the beaten yolks stiring well and put aside.
Patties:
- Boil the 2 cups of water with salt to taste, the butter and the lemon peel.
- Add the flour all at ounce and stir well.
- When the dough peels off the bottom, put it on a surface sprinkled with flour, knead it well with your hands.
- Extend the dough well and cut it evenly in about 12 pieces (patties), divide the filling between them by placing it on one side of each patty.
- Fold the empty side over the filling and seal it by pressing the edges of both sides together.
- Beat the egg.
- Place the breadcrumbs on a plate.
- Brush each patty with the egg and pass it through the breadcrumbs.
- Fry in very hot oil until golden brown.
Adapted from a Recipe by: Bolinho de Coco
Nutritional Facts (Per Serving)
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Reviews (5)
I'm not allowed to eat fry foods and I would love to make this
Thanks