Best 2 Bolinos De Bacalhau Portuguese Cod Cakes Recipes

BRASILIAN DEEP FRIED FISH FRITTERS: BOLINOS DE BACALHAU

Steps:

• Preheat the oven to 375 degrees F (190 degrees C.)
• Cook the haddock with the milk and bay leaves, in a tray covered with foil, for 15 minutes.
• Cook the potatoes in boiling salted water for about 15 minutes until soft. Drain them, then dry out in the pan on the heat and mash.
• Flake the cooked fish into a large bowl, picking out any bones. Add the mashed potato, finely chopped parsley and mint, lemon zest, eggs, chile and salt and pepper. Mix well, taste. Add more salt, if necessary.
• Flour your work surface, then take 1 tablespoon of the mix in your hands with a little flour and make into torpedo-shaped fritters, rolling in the flour. Rough and ready is good.
• Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a 1/3 of the way up. Heat over a medium heat until a deep frying thermometer inserted into the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Deep-fry the fritters for about 5 minutes until brown and crispy. Drain on kitchen towel, sprinkle with sea salt and serve on a large plate with lots of lemon halves.

BACALHAU - PORTUGUESE CODFISH CAKES

Steps:

• Rinse the cod several times in cold water. Place it in a large stainless steel bowl and soak for 18-24 hours in plenty of cold water.
• Change the water several times.
• Drain the cod and place it in a saucepan and just cover it with fresh water.
• Bring to a boil and simmer uncovered for 20 minutes.
• Drain, debone, and flake the cod.
• In a large bowl, beat together the olive oil and bread crumbs.
• Mix very well and then add the cod and the remaining ingredients, except the eggs.
• Mix until well blended and then form into 6 patties, 1/2" by 3 1/2".
• Pan fry in a little olive oil until golden brown on both sides.
• Keep warm in the oven while you poach the eggs.
• Serve each fish cake topped with a poached egg.