Codfish fritters
The pataniscas de bacalhau is a recipe of great tradition in Portugal that fits any occasion because the shredded cod and the crispy dough are irresistible, pleasing any palate.
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At this moment I will present to you the cod fritters. This is a delicious Portuguese recipe, capable of leaving you in the clouds.
It consists of being a pasta mixed with cooked and shredded cod with salt, pepper and parsley that becomes a perfect combination. You know that recipe that is ready in less than an hour? So it is!
Cod fritters are like that. Of course, there are some transmutations of fries made with shrimp and other seafood or vegetables, but it is the cod fritters that attract because after being fried the fluffy cod fritters make the cod irresistible.
The cod fritters are a very easy recipe to make, and the final result remains in the memory of those who try them. Therefore, it is worth doing because it can be an accompaniment to any meal, and if you are on that dull day, with a lot of stress, it is possible that the cod fritters will change your mood.
You can make a quantity of cod fritters and freeze them, and when, on those busy days with daily overwork, cod fritters can be the ideal recipe.
The origin of the codfish fritters
Considered one of the most traditional Portuguese recipes, cod fritters are present on the tables and menus of several Portuguese restaurants.
It originated in the region of Estremadura, a historic province of Portugal that was established in the Middle Ages, but extinct in the 19th century and thus, it spread throughout Portugal. It expanded rapidly because it is especially accompanied by rice with turnip greens or red beans, the country's darlings.
It all began in the 16th century with the discovery of fish in the seas by a man named Schbreiner Bacalhau and thus took its name.
From then on, this fish started to be used a lot and even the sardine went into oblivion and everything that was elaborated had to be with cod.
So many ingredients were tested with the cod until joining eggs with wheat flour, salt, parsley, pepper, and the cod worked.
Cod was tested with these ingredients in various ways: raw, cooked, and it was only in the 19th century that it arrived at what we know today as fluffy cod fritters.
This recipe was featured in 1987 in a culinary publication in which it was classified as a typical Lisbon dish.
In 1973, the recipe was presented as we know it today and, in 1990, its entire journey was included in the list of dishes for competition in which it acquired its authenticity as a genuinely Portuguese cuisine.
It was in 2014 that Maria de Lourdes Modesto writes in her book the history of the pataniscas, their transformation from fifty years ago to the present day.
It shows the different ways in which the pataniscas were prepared. The author claims that the cod was raw and instead of bait, it was flakes and marinated in milk and lemon. Today, cod does not need milk or lemon, but it must be cooked.
Why this recipe works
- It is an easy recipe to make and is ready in no time. It is done in just two steps;
- The ingredients are easily accessible for anyone to make;
- It can be made to freeze, thus facilitating the practices in the kitchen;
- It is a typical food that is very popular and can be served at any time.
Ingredients you will need
To make this recipe you will need the following ingredients:
- Soaked cod, you can use medium or even low pieces that are more affordable when buying.
- Medium sized eggs.
- Wheat flour with yeast, I usually buy the one at the most affordable price.
- Olive oil or olive oil for frying the pastries.
How to make Codfish Pataniscas
In first place in a pan with hot water, place the cod fillets to cook for 10 minutes.
Second, after the cod is cooked, remove it from the pan, let it cool and shred it carefully.
Third, put the eggs in a bowl and beat.
Fourth, add the yeasted wheat flour and stir well, then add the chopped onion, cod, chopped parsley, pepper, salt and if necessary. Finally mix everything very well.
Fifth, Add the oil and let it heat up well.
Sixth, when the oil is very hot, put the fritters to fry (one by one).
Seventh, now remove the fried fries to a paper towel to drain the oil.
Eighth, is now ready to serve with bean rice.
Common questions
Check out the Video of this step-by-step recipe on our Youtube Channel
Codfish fritters
INGREDIENTS
- 3 cooked and shredded cod fillets
- 1 onion (medium) chopped
- 3 whole eggs
- 150 grams of wheat flour with yeast
- 3 tbsp of chopped parsley
- Salt and black pepper to taste
- Oil and olive oil for frying
STEP BY STEP INSTRUCTIONS
- In a pan with boiling water, put the cod to cook for 10 minutes.
- Once cooked, remove the cod, let it cool and then shred it.
- Place the eggs in a bowl and beat.
- Add the wheat flour and stir well, add the chopped onion, cod, chopped parsley, pepper, salt if necessary and mix well.
- Add the oil and let it heat up.
- After the hot oil, put spoons of patanisca to fry.
- Remove the fried fries to a paper towel to drain.
- Serve with rice and beans.
VIDEO RECIPE
NOTES
NUTRITION
Note: This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Cozinhadave.com tries to provide accurate nutritional information, these figures are only estimates.
If you try this recipe, leave a comment below, letting me know how you like it!
And if you make any changes, I'd love to hear about that too. We can all benefit from your experience!
Verônica Ribeiro, the creative mind behind “Cozinha da Vê”, is passionate about flavors and aromas and transforms her passion for cooking into irresistible recipes. With a unique ability to combine ingredients and a special touch of affection in each dish, she conquers hearts and palates, making cooking a truly delicious experience on her blog.
