Bolinos De Bacalhau Portuguese Cod Cakes Recipes

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BOLINOS DE BACALHAU (PORTUGUESE COD CAKES)

Provided by Food Network

Categories     appetizer

Time P2DT1h

Number Of Ingredients 10



Bolinos de Bacalhau (Portuguese Cod Cakes) image

Steps:

  • A day or two before making the fish cakes, put the cod to soak in cold water. Change the water four or five times during this period.
  • Drain the cod and rinse it well under cold running water. Cover with fresh water in a saucepan, bring to a boil and simmer for 20 minutes or until cod is soft.
  • While the cod is simmering, cook the potatoes in their skins, then peel and mash with butter and milk.
  • When the cod is ready, drain it thoroughly and remove the skin and bones. Shred the cod with a couple of forks. Add the creamed potatoes, parsley, mint, pepper, egg yolks, and the port. Mix thoroughly. Whisk the egg whites until stiff, then fold into the cod mixture.
  • Heat the oil in a deep fryer or heavy deep pot to 375 degrees F.
  • Take a lump of the mixture, about the size of a small egg, and mold it in your hand to make a torpedo shape. Deep fry, in small batches, until crisp and brown all over. Drain on paper towels and serve hot.

10 ounces thick salt cod
8 ounces floury potatoes (russets)
Butter
Milk
3 heaped tablespoons finely chopped parsley
1 heaped tablespoon finely chopped mint
Freshly ground black pepper
3 eggs, separated
1 tablespoon Port
Oil for deep frying

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