Bolinos De Bacalhau Portuguese Cod Cakes Recipes
BOLINOS DE BACALHAU (PORTUGUESE COD CAKES)
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.
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- Boil the potatoes (preferably in their skins, so the potatoes don’t absorb water). Peel the potatoes and mash or sieve them. Set aside.
- Meantime, simmer the cod in enough boiling water to cover until tender, about 20 minutes. Drain the cod, discard the skin and bones, and flake the fish as much as you can with your fingers or a fork to reduce it to threads. (The proper way of doing this is to place the flaked cod inside a clean cloth, fold it and squeeze and pound the contents of the cloth with your fists. In this way you will have mashed cod.)
- Mix the cod with the mashed potatoes and add the eggs, 1 by 1, and then the onion and parsley. Taste and, if desired, season with salt. You may not need to add any, as the cod itself retains quite a lot of saltiness, in spite of being soaked and boiled. The mixture should be quite stiff, enabling a spoon to stand up in it. If you find it excessively dry, add one or two tablespoons of milk. Allow this to cool completely before deep frying.
- With two tablespoons, shape the fishcakes like large eggs and place in the hot oil (370°F/190°C), turning them three or four times to get nicely browned all over. When cooked, lift them with a big fork or slotted spoon and place them on kitchen paper, to absorb excess fat. Go on molding and frying until you use up the mixture.
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- Wash, peel, cut into cubes and cook the potatoes with 1 teaspoon of salt over medium-high heat in a pan filled with enough water to cover the potatoes (approx. 20 minutes) or until the potatoes are tender. Drain and let cool slightly for about 5 minutes.
- De-salt the cod fillets-- Put the cod in a bowl and fill with enough water to cover the fillets. Refrigerate for 24 hours, changing the water about 5 or 6 times. Drain the cod before you start to cook it.
- Then place the fillets in a pan with enough water to cover them and bring to a boil over medium heat. When boiling has begun, reduce heat to low and simmer uncovered for about 5-7 minutes. Drain and let cool. Flake the cod with your hands and add to the mashed potatoes.
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- Thoroughly rinse the salt cod fish and place into a large bowl of water and soak over night. Replace the water in the morning and soak for a least 6 hours.
- Transfer the potatoes to a sieve and completely drain the water. You can leave the potatoes in the sieve for 5-10 minutes.
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