{"id":4663,"date":"2025-10-16T14:30:00","date_gmt":"2025-10-16T17:30:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=4663"},"modified":"2026-10-14T00:11:02","modified_gmt":"2026-10-14T03:11:02","slug":"traditional-portuguese-salt-cod-fritters","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/traditional-portuguese-salt-cod-fritters\/","title":{"rendered":"Traditional Portuguese Salt Cod Fritters"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>Portuguese salt cod fritters combine desalted cod, mashed potato and herbs, shaped and fried until golden outside and soft inside. This version uses equal listed weights of cod and potato, with practical tips for preparing the fish, binding the mixture and cooking safely.<\/strong><\/p>\n<p><strong>Portuguese salt cod fritters<\/strong> make a savoury starter or sharing dish. Learn how to prepare the salted fish, shape the mixture and cook a golden batch, then explore a few variations for festive meals.<\/p>\n<p><\/p>\n<h2>Ingredients for Portuguese salt cod fritters<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/salt-cod-potatoes-onion-eggs-and-parsley-for-fritters-4663-1.webp\" alt=\"Salt cod potatoes onion eggs and parsley for fritters\" title=\"Salt cod potatoes onion eggs and parsley for fritters\"><\/p>\n<ul>\n<li><strong>500 g desalted cod<\/strong> \u2013 cooked, skinned, boned and flaked before mixing. If starting with salted fish, follow its supplier\u2019s soaking instructions; thickness and product type affect the time.<\/li>\n<li><strong>500 g potatoes<\/strong> \u2013 boiled, peeled and mashed. The texture depends on the potato and moisture as well as the ratio; use this quantity as your starting point.<\/li>\n<li><strong>2 large eggs<\/strong> \u2013 lightly beaten, to bind; add gradually if the mixture is already soft.<\/li>\n<li><strong>1 medium onion<\/strong> \u2013 finely chopped. Red onion gives a different colour and flavour.<\/li>\n<li><strong>2 garlic cloves<\/strong> \u2013 chopped or crushed, optional.<\/li>\n<li><strong>4 tbsp chopped fresh parsley<\/strong> \u2013 adjust to taste.<\/li>\n<li><strong>\u00bd tsp ground black pepper<\/strong> \u2013 or white pepper, if preferred.<\/li>\n<li><strong>A pinch of nutmeg<\/strong> \u2013 optional.<\/li>\n<li><strong>Up to 2 tbsp plain flour<\/strong> \u2013 only if needed to help the mixture hold together. Tapioca starch or rice flour can be used for a gluten-free version; check the texture rather than adding automatically.<\/li>\n<li><strong>Vegetable oil<\/strong> \u2013 1 tbsp for the onion, plus enough for frying in a suitable deep pan or fryer. A litre is only an approximate quantity: never fill a pan more than one third full, and follow an electric fryer\u2019s marked limits.<\/li>\n<li><strong>Salt to taste<\/strong> \u2013 the cod may remain salty after soaking, so taste the cooked fish mixture before adding eggs or flour.<\/li>\n<\/ul>\n<p><strong>Substitutions and notes<\/strong><\/p>\n<p><strong>Gluten-free:<\/strong> use tapioca starch or rice flour instead of plain flour if binding is needed, checking every other ingredient and coating. <strong>Oven option:<\/strong> brush with oil and bake at 200\u00b0C, or 180\u00b0C fan, until golden and cooked throughout. <strong>Texture:<\/strong> use well-drained fish and dry mash, adding egg gradually. Taste the cooked base before raw egg and flour are added.<\/p>\n<h2>How to make Portuguese salt cod fritters<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/mixing-cod-and-potato-and-shaping-fritters-4663-2.webp\" alt=\"Mixing cod and potato and shaping fritters\" title=\"Mixing cod and potato and shaping fritters\"><\/p>\n<p>Make <strong>Portuguese salt cod fritters<\/strong> using the following method, allowing time for the fish\u2019s preparation before you start cooking.<\/p>\n<ol>\n<li><strong>Desalt the cod:<\/strong> soak salted fish in cold water in the fridge, changing the water according to the supplier\u2019s instructions. A 24\u201348 hour soak is a guide for some cuts, but thinner pieces may need less and thick pieces more. Ready-desalted cod does not need this step unless its packet says otherwise.<\/li>\n<li><strong>Cook the cod:<\/strong> drain and gently cook in fresh water until opaque and readily flaking. Small pieces may take around 5\u20138 minutes; thicker ones need longer. Cool enough to handle, then remove all skin and bones and flake carefully.<\/li>\n<li><strong>Cook the potatoes:<\/strong> boil the 500 g potatoes until tender, about 20\u201330 minutes depending on size. Drain, peel when safe to handle, and mash or rice while warm. Let excess steam escape so the mash is not watery.<\/li>\n<li><strong>Soften the onion and garlic:<\/strong> heat 1 tbsp oil in a small frying pan. Soften the finely chopped onion, add the garlic briefly, then allow to cool before mixing.<\/li>\n<li><strong>Combine:<\/strong> mix the mashed potatoes, cooked flaked cod and onion mixture in a large bowl.<\/li>\n<li><strong>Season:<\/strong> add the parsley, pepper and optional nutmeg. Taste at this stage and add salt only if needed, before incorporating raw egg or flour.<\/li>\n<li><strong>Bind:<\/strong> gradually mix in the beaten eggs until the mixture holds together. Add up to 2 tbsp flour if needed, keeping the mixture as light as possible. Do not taste it raw once eggs or flour have been added.<\/li>\n<li><strong>Check the consistency:<\/strong> shape and thoroughly cook one small test fritter. If it breaks apart, chill the mixture and check its moisture before adding a little more flour. Mix gently rather than kneading heavily.<\/li>\n<li><strong>Shape:<\/strong> use lightly oiled clean hands to form evenly sized walnut-sized portions, or use two spoons to make oval quenelles. Larger fritters need longer cooking.<\/li>\n<li><strong>Chill briefly:<\/strong> refrigerate the shaped fritters for 20\u201330 minutes to help them hold their shape. Keep the mixture chilled while preparing each batch.<\/li>\n<li><strong>Heat the oil:<\/strong> use a suitable deep, stable pan filled no more than one third with oil, or a temperature-controlled fryer used as directed. Heat to 170\u2013180\u00b0C, checking with a suitable thermometer. Bubbling around a piece of mixture is not an accurate temperature measurement.<\/li>\n<li><strong>Fry in small batches:<\/strong> lower in a few fritters carefully and cook, turning as needed, until evenly golden and cooked through. Around 3\u20134 minutes may suit small fritters, but size and starting temperature affect the time. Check a test fritter\u2019s centre rather than judging by colour alone.<\/li>\n<li><strong>Drain and serve:<\/strong> lift out with a slotted spoon and drain on a rack over a tray, briefly using kitchen paper if desired. Serve hot with lemon wedges and extra parsley.<\/li>\n<\/ol>\n<p><strong>Essential tips<\/strong><\/p>\n<ul>\n<li><strong>Season cautiously:<\/strong> taste the cooked cod and potato base before adding raw egg and flour. Later adjustments should be based on a fully cooked test fritter.<\/li>\n<li><strong>Texture:<\/strong> dry, well-drained ingredients and controlled egg addition are important. Changing the potato ratio also changes flavour; it does not guarantee a particular firmness on its own.<\/li>\n<li><strong>Alternatives:<\/strong> use tapioca starch or rice flour where binding is needed for a gluten-free version. For an oven version, brush with oil and bake at 200\u00b0C, or 180\u00b0C fan, until cooked throughout.<\/li>\n<li><strong>Freezing:<\/strong> freeze shaped uncooked fritters on a tray until firm, then transfer to labelled freezer-safe packaging. For this home method, thaw in the fridge before cooking, use within 24 hours of full defrosting and pat away surface moisture before lowering into hot oil.<\/li>\n<\/ul>\n<p><strong>Safe frying tips<\/strong><\/p>\n<ul>\n<li><strong>Controlled temperature:<\/strong> keep oil around 170\u2013180\u00b0C and avoid letting it smoke.<\/li>\n<li><strong>Suitable equipment:<\/strong> never fill a pan more than one third with oil. Do not leave hot oil unattended; never use water on an oil fire.<\/li>\n<li><strong>Avoid water:<\/strong> wet or icy surfaces can cause dangerous splashing. Lower fritters gently with appropriate utensils.<\/li>\n<\/ul>\n<h2>Salt cod fritter variations<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/golden-portuguese-salt-cod-fritters-on-a-plate-4663-3.webp\" alt=\"Golden Portuguese salt cod fritters on a plate\" title=\"Golden Portuguese salt cod fritters on a plate\"><\/p>\n<p>Adapt <strong>Portuguese salt cod fritters<\/strong> with different fillings, coatings or cooking methods, checking the centre cooks through in every version.<\/p>\n<ul>\n<li><strong>Cheese-filled:<\/strong> enclose a small cube of mozzarella or another suitable cheese in the centre, sealing the mixture around it. This is a variation rather than the basic recipe.<\/li>\n<li><strong>Panko-coated:<\/strong> coat in extra flour, beaten egg and panko for more crunch. These coating ingredients are additional to those in the base mixture; use gluten-free alternatives if required.<\/li>\n<li><strong>Oven-baked:<\/strong> brush with oil and bake at 200\u00b0C, or 180\u00b0C fan, turning halfway. Start checking around 20\u201325 minutes and continue until the middle is cooked; the texture differs from deep frying.<\/li>\n<li><strong>Gluten-free:<\/strong> replace any plain flour with tapioca starch or rice flour, adding only enough to bind. Check seasonings and coatings as well.<\/li>\n<li><strong>With sweet potato:<\/strong> replace up to half the ordinary potato with cooked sweet potato, starting with 250 g of each. Drain well and adjust the egg gradually because moisture varies.<\/li>\n<li><strong>Spicy or herby:<\/strong> add finely chopped chilli, chilli flakes, lemon zest or extra herbs to taste.<\/li>\n<li><strong>Mini party fritters:<\/strong> shape small, even portions and check them earlier during cooking. They still need to be hot and cooked in the centre.<\/li>\n<\/ul>\n<p><strong>Adjusting the mixture<\/strong><\/p>\n<p><strong>Proportions:<\/strong> this recipe starts with 500 g cod and 500 g potatoes. If changing the filling or potato type, check moisture and shapeability before adding extra flour.<\/p>\n<p><strong>Binding:<\/strong> add the 2 beaten eggs gradually rather than assuming every mixture needs all the liquid. An egg-free version needs its own tested proportions; simply adding starch and water is not a guaranteed like-for-like substitute.<\/p>\n<p><strong>A useful test:<\/strong> chill a soft mixture and cook one small fritter first. Adjust texture and seasoning based on that fully cooked sample.<\/p>\n<h2>Desalting and storing salt cod<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/salt-cod-soaking-in-a-covered-bowl-in-the-fridge-4663-4.webp\" alt=\"Salt cod soaking in a covered bowl in the fridge\" title=\"Salt cod soaking in a covered bowl in the fridge\"><\/p>\n<p>These <strong>practical tips<\/strong> help you handle salt cod while respecting the preparation and storage instructions for the product you have bought.<\/p>\n<p><strong>A refrigerated soaking method<\/strong><\/p>\n<ol>\n<li><strong>Remove surface salt:<\/strong> rinse briefly under cold water if directed by the supplier, avoiding splashes and cleaning the sink afterwards.<\/li>\n<li><strong>If frozen:<\/strong> follow the packet\u2019s defrosting instructions and thaw in the fridge in a covered container that catches drips. Do not automatically add a long soaking period to already-desalted frozen fish.<\/li>\n<li><strong>Cover with cold water:<\/strong> place fish that needs desalting in a suitable container, cover with water and keep refrigerated throughout.<\/li>\n<li><strong>Change the water:<\/strong> follow the supplier\u2019s instructions for water changes; keep the fish cold between them.<\/li>\n<li><strong>Allow the right time:<\/strong> 24\u201348 hours is a guide for some pieces, while thin flakes can need less and thick cuts longer. The cut and product instructions determine the soaking schedule.<\/li>\n<li><strong>Check with a cooked sample:<\/strong> cook a small piece thoroughly before tasting it for salt. Never taste raw fish to decide whether soaking is complete.<\/li>\n<\/ol>\n<p><strong>When time is limited<\/strong><\/p>\n<ol>\n<li><strong>Choose a prepared product:<\/strong> ready-desalted cod can save the soaking stage; check whether it is raw or already cooked.<\/li>\n<li><strong>Use an approved quick method only:<\/strong> brief blanching removes some salt but does not reliably prepare every cut or replace thorough cooking.<\/li>\n<li><strong>Keep preparation cold:<\/strong> if the supplier specifies a shorter soak, keep the fish in the fridge throughout. Do not improvise several hours of soaking on the worktop.<\/li>\n<\/ol>\n<p><strong>Storing salt cod<\/strong><\/p>\n<ul>\n<li><strong>Before preparation:<\/strong> follow the product\u2019s label, including any refrigeration requirement. Do not assume all salted fish can be stored at room temperature for months.<\/li>\n<li><strong>After desalting:<\/strong> refrigerate and cook promptly, following the supplier\u2019s use-by instructions. Freeze only if the product is suitable for freezing.<\/li>\n<li><strong>Cooked cod:<\/strong> cool promptly, refrigerate within 2 hours at 5\u00b0C or below and use within 48 hours, unless the label requires sooner.<\/li>\n<li><strong>Freezing:<\/strong> divide into portions, wrap well, label and follow the product and freezer guidance. Avoid repeatedly thawing the same portion.<\/li>\n<li><strong>Safe defrosting:<\/strong> thaw fully in the fridge, allowing time according to portion size, and use within 24 hours of full defrosting. Do not thaw on the worktop.<\/li>\n<li><strong>Soaking is not long-term storage:<\/strong> changing the water does not make fish safe to keep indefinitely. Complete preparation and cook within the product\u2019s instructed schedule.<\/li>\n<\/ul>\n<p><strong>More handling tips<\/strong><\/p>\n<ul>\n<li><strong>Use cold water:<\/strong> refrigerated soaking controls temperature and preserves texture better than leaving fish in warm water.<\/li>\n<li><strong>Salt control:<\/strong> taste only cooked fish or a fully cooked test fritter before adding more seasoning.<\/li>\n<li><strong>Freeze in useful portions:<\/strong> thaw only the amount you plan to cook.<\/li>\n<li><strong>Check condition and dates:<\/strong> discard fish showing spoilage, but remember that normal smell and appearance do not override storage or use-by instructions.<\/li>\n<\/ul>\n<h2>Tips for a crisp finish<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/salt-cod-fritters-frying-in-a-deep-pan-with-space-above-the-oil-4663-5.webp\" alt=\"Salt cod fritters frying in a deep pan with space above the oil\" title=\"Salt cod fritters frying in a deep pan with space above the oil\"><\/p>\n<ul>\n<li><strong>Choose a suitable oil:<\/strong> use an oil labelled suitable for frying, such as rapeseed or sunflower oil. Consider allergies when choosing alternatives.<\/li>\n<li><strong>Control the temperature:<\/strong> aim for <strong>170\u2013180\u00b0C<\/strong>, checking with an appropriate thermometer rather than guessing from bubbles.<\/li>\n<li><strong>Small batches:<\/strong> give the fritters space and let the oil return to temperature between batches.<\/li>\n<\/ul>\n<p><strong>A practical frying sequence<\/strong><\/p>\n<ol>\n<li><strong>Prepare evenly sized fritters:<\/strong> use well-drained ingredients and avoid wet surfaces, which can spit in hot oil.<\/li>\n<li><strong>Chill:<\/strong> refrigerate for 20\u201330 minutes to firm the shapes before frying.<\/li>\n<li><strong>Heat safely:<\/strong> heat the oil to 170\u2013180\u00b0C in suitable equipment, never exceeding one third of a pan\u2019s depth with oil.<\/li>\n<li><strong>Check rather than guess:<\/strong> use a suitable thermometer. The rate at which a scrap of mixture browns is not a dependable temperature test.<\/li>\n<li><strong>Lower in gently:<\/strong> cook a few fritters at a time without crowding them together.<\/li>\n<li><strong>Cook through:<\/strong> small fritters may take around 3\u20134 minutes. Turn for even colour and check the centre; a clean probe can confirm 70\u00b0C for 2 minutes or 75\u00b0C for 30 seconds.<\/li>\n<li><strong>Drain:<\/strong> lift with a slotted spoon and place in a single layer on a rack over a tray. Stacking hot fritters traps steam and softens the outside.<\/li>\n<li><strong>Keep the method simple:<\/strong> one controlled fry until fully cooked is sufficient here. Avoid partially cooking fritters and leaving them aside for an unspecified second frying stage.<\/li>\n<li><strong>Between batches:<\/strong> allow the oil to return to 170\u2013180\u00b0C without overheating or leaving it unattended.<\/li>\n<\/ol>\n<p><strong>Other cooking tips<\/strong><\/p>\n<ul>\n<li><strong>Coating choices:<\/strong> panko adds a crisp crumb, but it does not guarantee lower oil absorption. Tapioca starch is an alternative binder when avoiding wheat.<\/li>\n<li><strong>Keep water away:<\/strong> do not add wet fritters or cover the pan during frying.<\/li>\n<li><strong>Oven or air fryer:<\/strong> brush lightly with oil and use the oven method, or follow your air fryer\u2019s suitable cooking guidance. Check the centre is fully cooked; the result will differ from deep frying.<\/li>\n<li><strong>Used oil:<\/strong> let it cool completely before handling. Follow the oil and fryer manufacturer\u2019s advice on reuse and storage, and discard degraded, foaming or unpleasant-smelling oil. Keep used oil out of sinks and drains.<\/li>\n<li><strong>Serve promptly:<\/strong> fritters are crispest just after cooking. If making ahead, cool and refrigerate properly, then reheat once until steaming hot throughout rather than giving them only a brief surface warm-up.<\/li>\n<\/ul>\n<h2>Accompaniments and table ideas<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/salt-cod-fritters-served-with-salad-lemon-and-dipping-sauce-4663-6.webp\" alt=\"Salt cod fritters served with salad lemon and dipping sauce\" title=\"Salt cod fritters served with salad lemon and dipping sauce\"><\/p>\n<p>Serve <strong>Portuguese salt cod fritters<\/strong> with something sharp, fresh or creamy to balance their savoury flavour.<\/p>\n<p><strong>Simple accompaniments<\/strong><\/p>\n<ul>\n<li><strong>Lemon wedges<\/strong> \u2013 let guests squeeze over their own portions.<\/li>\n<li><strong>Garlic mayonnaise<\/strong> \u2013 mix 1 cup ready-made mayonnaise with 1 crushed garlic clove, adjusting to taste. Keep chilled until serving.<\/li>\n<li><strong>Chilli sauce<\/strong> \u2013 piri-piri or another favourite sauce for guests who enjoy heat.<\/li>\n<li><strong>Herb dip<\/strong> \u2013 plain yoghurt with chopped parsley, spring onion or dill and a little lemon zest.<\/li>\n<li><strong>Green salad<\/strong> \u2013 mixed leaves with olive oil, lemon and a little seasoning.<\/li>\n<li><strong>Pickles and olives<\/strong> \u2013 serve in small portions, bearing in mind their saltiness.<\/li>\n<li><strong>Rustic bread<\/strong> \u2013 sourdough or baguette slices make a simple sharing-table addition.<\/li>\n<\/ul>\n<p><strong>Setting out the table<\/strong><\/p>\n<ul>\n<li><strong>Serving platter:<\/strong> arrange the hot fritters in a single layer after draining, keeping them from sitting in trapped steam.<\/li>\n<li><strong>Small bowls of sauce:<\/strong> allow roughly 1\u20132 tbsp per guest and replenish from the fridge as needed.<\/li>\n<li><strong>Utensils:<\/strong> offer small forks or serving tongs and napkins. Keep cocktail sticks away from young children.<\/li>\n<li><strong>Table layout:<\/strong> leave space between platters and dips so guests can reach them easily.<\/li>\n<li><strong>Keep them hot briefly:<\/strong> if needed while finishing a batch, use a rack in a low oven. For hot holding, the food itself must stay at 63\u00b0C or above; the oven dial alone does not confirm this. Serve promptly for the best texture.<\/li>\n<li><strong>Simple decoration:<\/strong> parsley and lemon wedges make the platter inviting without getting in the way of serving.<\/li>\n<\/ul>\n<p><strong>Drinks to serve with fritters<\/strong><\/p>\n<ul>\n<li><strong>Beer:<\/strong> adults who drink alcohol might choose a lager, pilsner or wheat beer.<\/li>\n<li><strong>White wine:<\/strong> chilled Vinho Verde, Sauvignon Blanc or Alvarinho are possible pairings.<\/li>\n<li><strong>Sparkling wine:<\/strong> prosecco or cava can accompany a celebratory sharing plate.<\/li>\n<li><strong>Ros\u00e9 or a light red:<\/strong> dry ros\u00e9 or a young Pinot Noir offers a different style for guests who prefer it.<\/li>\n<li><strong>Alcohol-free choices:<\/strong> sparkling water with lemon, citrus iced tea or herb-infused lemonade are refreshing alternatives.<\/li>\n<\/ul>\n<p><strong>Quick serving tips<\/strong><\/p>\n<ul>\n<li><strong>Quantity per person:<\/strong> allow about 4\u20136 small fritters as a starter for an adult, or 2\u20133 when several other nibbles are offered. Adjust for their actual size.<\/li>\n<li><strong>Vary the textures:<\/strong> combine crisp fritters with a creamy dip and fresh salad.<\/li>\n<li><strong>Finish close to serving:<\/strong> taste and season the dips and dress the salad shortly before the meal.<\/li>\n<\/ul>\n<h2>More about Portuguese salt cod fritters<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/salt-cod-and-potatoes-on-a-kitchen-table-4663-7.webp\" alt=\"Salt cod and potatoes on a kitchen table\" title=\"Salt cod and potatoes on a kitchen table\"><\/p>\n<p><strong>Portuguese salt cod fritters<\/strong> are known as past\u00e9is or bolinhos de bacalhau. They form part of Portugal\u2019s familiar savoury snack repertoire and are also enjoyed in Brazil.<\/p>\n<p><strong>The preserved fish at the centre of the recipe<\/strong><\/p>\n<p>Salted cod has a distinctive flavour and needs preparation before cooking. Soaking removes excess salt, while careful cooking and flaking give the fritters their fish texture.<\/p>\n<ul>\n<li><strong>Salt and storage:<\/strong> salting is a preservation method, but modern products still have specific storage and preparation instructions that should be followed.<\/li>\n<li><strong>A festive ingredient:<\/strong> cod can feature in special meals as well as everyday cooking. These small fritters offer a sharing-friendly way to serve it.<\/li>\n<li><strong>A simple combination:<\/strong> potato provides the soft base, cod the savoury flavour, and parsley and onion the seasoning.<\/li>\n<\/ul>\n<p><strong>Different versions<\/strong><\/p>\n<p>Recipes vary between cooks and places, with differences in the fish-to-potato ratio, herbs, size and shape.<\/p>\n<ul>\n<li><strong>Brazilian-style variations:<\/strong> try a little chilli, different herbs or a cheese filling if you enjoy those flavours, keeping them distinct from the basic version.<\/li>\n<li><strong>Size:<\/strong> small fritters suit a sharing platter, while larger portions need longer cooking and can be served with salad.<\/li>\n<\/ul>\n<p><strong>Useful cooking details<\/strong><\/p>\n<ul>\n<li><strong>Potato and cod:<\/strong> the equal listed weights in this recipe are one starting point, not a universal rule for all traditional versions.<\/li>\n<li><strong>A test fritter:<\/strong> cooking one first lets you check binding and seasoning before shaping the whole batch.<\/li>\n<li><strong>A crisp finish:<\/strong> controlled oil temperature, small batches and draining in a single layer matter more here than adding a second frying stage.<\/li>\n<li><strong>Sharing:<\/strong> bite-sized portions are convenient for parties, festive dinners and informal gatherings.<\/li>\n<\/ul>\n<p><strong>Try different examples:<\/strong> tasting cod fritters in Portuguese caf\u00e9s or Brazilian bars can give you ideas about texture and seasoning for your own cooking.<\/p>\n<h2>Enjoy your fritters<\/h2>\n<p><strong>Portuguese salt cod fritters<\/strong> bring a crisp outside and a soft, savoury centre to the table. Prepare the fish carefully, keep the mixture well drained and cook at a controlled temperature.<\/p>\n<p>Try a variation, adjust seasoning with a cooked test fritter and share a platter with family or friends. Let us know your favourite combinations.<\/p>\n<p>Thank you for reading. Follow our social channels and visit the <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas blog<\/a> for more recipes and festive ideas.<\/p>\n<h2>Portuguese salt cod fritters: frequently asked questions<\/h2>\n<p><strong>How long should I soak salt cod?<\/strong><\/p>\n<p>Follow its supplier\u2019s directions. Some cuts need 24\u201348 hours of refrigerated soaking with water changes, while thin flakes may need less and thick pieces longer. Ready-desalted products may not need soaking. Taste only a thoroughly cooked sample when checking saltiness.<\/p>\n<p><strong>Can I change the potato or flour?<\/strong><\/p>\n<p>Try replacing half the potato with cooked sweet potato, allowing for its different moisture. For gluten-free binding, use tapioca starch or rice flour in place of plain flour and check any coating ingredients too.<\/p>\n<p><strong>How do I get a crisp finish?<\/strong><\/p>\n<p>Use well-drained ingredients, chill the shaped fritters and fry small batches at 170\u2013180\u00b0C in suitable equipment. Cook the centres fully and drain on a rack without piling them up.<\/p>\n<p><strong>Can I freeze the fritters before cooking?<\/strong><\/p>\n<p>Yes. Freeze shaped uncooked fritters on a tray until firm, then pack and label. For this method, thaw in the fridge, use within 24 hours of full defrosting and remove surface moisture before frying. Check the centre cooks through rather than adding an assumed one or two minutes to the time.<\/p>\n<p><strong>What should I serve with them?<\/strong><\/p>\n<p>Lemon wedges, garlic mayonnaise, a chilled herb yoghurt dip and green salad give a good contrast to the savoury fritters.<\/p>\n<p><strong>How should I handle used frying oil?<\/strong><\/p>\n<p>Let it cool completely, then follow the oil and fryer manufacturer\u2019s advice about filtering, storage and reuse. Discard oil that is degraded, foaming or unpleasant-smelling. Use your local waste or oil-collection arrangements, never the sink or drain.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/cooking-your-food\/cooking-your-food\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: cooking and reheating safely<\/a><\/li>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/how-to-chill-freeze-and-defrost-food-safely\/how-to-chill-freeze-and-defrost-food-safely\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: chilling, freezing and defrosting safely<\/a><\/li>\n<li><a href=\"https:\/\/www.london-fire.gov.uk\/safety\/the-home\/cooking\/deep-fat-fryers\/\" target=\"_blank\" rel=\"noopener\">London Fire Brigade: deep-fat frying safely<\/a><\/li>\n<li><a href=\"https:\/\/www.visitportugal.com\/pt-pt\/content\/receitas-tradicionais-portuguesas-past%C3%A9is-de-bacalhau\" target=\"_blank\" rel=\"noopener\">Visit Portugal: traditional Portuguese salt cod fritters<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Make Portuguese salt cod fritters with potato and parsley, with tips for desalting fish, shaping, crisp frying, oven cooking and 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