Portuguese Cod Fish Cakes Recipes

FISH CAKES, PORTUGUESE-STYLE

Steps:

• (*If using salt cod: let it soak in water overnight to remove extra salt before using in recipe. Change the water 1-2 times.).
• In a large pot put the fish and the (unpeeled, uncut) potatoes, cover with water and bring to boil. Lower heat then let everything simmer 15 minutes. Remove fish from the pot and let cool; keep cooking the potatoes until tender.
• Remove potatoes, peel and mash.
• Shred the fish by hand or with a food processor. Mix with the potatoes and the rest of ingredients (but the oil). Season to taste. With two soup spoons (traditionally) or with your wet hands (easier) form about 30 small oval-shaped balls (around 1 tbsp each).
• In deep solid pot heat about 3" of oil until hot. Drop 4-5 balls at a time and fry until golden brown. Remove with a slotted spoon and let cool on paper towels 10-15 minutes before tasting.
• Serve with a dip, or drizzled with hot sauce.

COD FISH CAKES

Steps:

• Heat oven to 200*F. Heat 1 TBS olive oil in a skillet over medium heat. Add onion, 1/2 tsp salt, and 1/8 tsp pepper. Cook until the onions are translucent, about 5 minutes. Set aside.
• Cut fish into large chunks; pulse in a food processor to coarsely chop. Transfer to a medium bowl. Add onion, tarragon, egg and Tabasco, combining well. Add remaining salt and pepper. Form 8 3-inch patties; dredge them in bread crumbs, shaking off excess.
• Heat 1 TBS oil in a large skillet, over medium low heat. Cook 4 patties until browned, about 4 to 5 minutes on each side. Remove to a baking sheet, cover with aluminium foil, and keep warm in oven while you cook the other 4. Wipe out skillet, return to heat and add remaining oil. Cook remaining patties and serve immediately with tartar sauce.

PORTUGUESE COD FISH CASSEROLE

Steps:

• Soak salted cod in cold water overnight or for a few hours. Drain water, repeat. Heat a large pot of water until boiling. Cook cod for 5 minutes; drain and cool, leaving cod in large pieces. Set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• In an 8x11 casserole dish, layer half the potato slices, all of the cod, and all of the onions. Top with remaining potato slices. In a small bowl, mix together olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over casserole.
• Bake in preheated oven for 45 minutes, or until potatoes are tender.

COD FISH CAKES

Steps:

• Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
• Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
• Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
• Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

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.