Pasteis De Bacalhau Codfish Cakes Food

PORTUGUESE SALTED COD FRITTERS (PASTéIS DE BACALHAU)

Steps:

• Soak the cod for 24 hours, changing the water 3 or 4 times through-out.
• Cover whole potatoes with cold water in a medium pot.
• Add 1 tbsp salt and bring to a boil over medium heat.
• Cook potatoes uncovered until tender (between 15 and 30 minutes, depending on how large the potatoes are).
• Discard the water and set the potatoes aside to cool.
• In a medium pot, add the cod and cover with water.
• Bring the water to a boil on medium heat, and cook for about 10 minutes or until the fish starts to flake.
• Discard the water and place the fish on paper towel to remove excess water, and let cool.
• Remove the fish skin and bones.
• In a frying pan, heat 1/2 the olive oil on medium heat and sauté the onions for about 3 minutes.
• Add the garlic and continue to sauté for 2 more minutes being careful not to burn the garlic. Reduce the heat if necessary.
• Add the remaining olive oil.
• Flake the fish into the pan with the onions, and cook for another 5 minutes. Keep stirring to ensure the fish is completely flaked and mixed well with the onions and garlic.
• Turn off the heat, and set aside.
• Peel the potatoes and mash them completely until fluffy.
• In a large bowl, add the potatoes, sautée mixture, parsley, eggs, pepper and nutmeg.
• Use a large spoon to mix all the ingredients very well. Make sure it's all combined.
• Taste a bit of the mixture and add salt if needed. Depending on how salty the cod was, you may or may not need a little extra salt.
• If you added salt, mix well again.
• Heat the vegetable oil to 355 ºF in a deep fryer, dutch oven or other heavy pot.
• Use two spoons to form the fritters.
• Use one spoon to scoop up a serving of the fish mixture and use the other spoon to form a small portion in the shape of a tiny (American) football. See photo.
• Carefully place a fritter in the hot oil and cook, turning it occasionally for about 3 minutes or until golden brown.
• You can fry more than one fritter at a time, but be careful not to over crowd them.
• Place the cooked fritters on a paper towel-lined serving dish to soak up the excess oil.
• Serve with a fresh salad, rice or potatoes. These fritters can be eaten hot or cold.

SALT COD FRITTERS: PASTEIS DE BACALHAU

Steps:

• Starting a day ahead, soak the dried cod in cold water for 12 to 24 hours, changing the water several times to remove the majority of the salt. Drain the cod, rinse, and put it in a large pot. Add the milk and enough water to cover by 1-inch; cooking the cod in milk keeps it really moist. Simmer gently over medium-low heat for 20 to 25 minutes, until the cod is tender and pliable. Drain and rinse well, then flake the cod into a bowl with your hands, removing any little bits of skin and bone.
• While the cod is cooking, pour 1-inch of water in a large pot fitted with a steamer insert. Add the potatoes and simmer on medium heat for 20 to 25 minutes until very tender. Drain the potatoes, peel off the skins, and mash them well with a potato masher or pass them through a ricer or sieve.
• Add the cod to the potatoes, along with the onion, garlic, parsley, cilantro, and eggs. Beat the mixture firmly with a wooden spoon so that it well combined and firm ¿ a spoon should stand up in it. (If you find it too dry, add 1 or 2 tablespoons of milk.) Season with a pinch of pepper and taste for salt - you may not need to add any, as the cod itself retains enough saltiness, in spite of being soaked and boiled. With lightly moistened hands or using 2 tablespoons, shape the cod mixture into egg-shaped balls ¿ you should get about 25. (The cod balls can be covered and refrigerated for up to 1 day before cooking or frozen in a container.)
• Heat 3-inches of oil in a deep heavy skillet or pot to 370 degrees F. Add a few of the cod balls at a time to the hot oil, turning them 3 or 4 times to get nicely browned all over. Carefully lift the cod fritters out of the pan with a slotted spoon and place on a platter lined with paper towels to drain. Repeat. Serve hot or at room temperature with lemon wedges.

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.

PASTEIS DE BACALHAU - CODFISH CAKES

Steps:

• 1. Before you use codfish( bacalhau) you need to soak it to remove the excess salt, for 15-20hrs. Soak the fish the night before, after dinner rinse the fish first to remove excess salt & then put it in a large bowl with enough water to completely cover it. Cover the bowl & refrigerate. In the morning remove the water & refill with fresh water & then leave it too soak a further 4 or 5 hours, changing the water at least another 2 times within this period .
• 2. Peel the potatoes & cook them in water until there soft. Then strain the water from the cod & put the codfish in side a saucepan with cold water & bring to the boil. As soon as the water has boiled the fish is cooked, strain the fish. Put the cooked codfish inside a blender with the garlic cloves, grated onion & blend, till it's pulverized.
• 3. In a bowl add the pulverized codfish & the chopped parsley. Set aside until needed.
• 4. When the potatoes are cooked mash them. Now add the codfish, potatoes and salt together. Next add the eggs, mixing till well combined.
• 5. With 2 tablespoons shape the mixture into quenelles. Next, fry the quenelles in clean medium/hot oil for 2-3 minutes until golden brown on the outside and hot in the middle. Drain them on kitchen paper.
• 6. Tips: Codfish is a firm textured fish, slightly dry, so there is no need to add flour to the mixture to hold it together. Squeezing the water out of the onion is necessary otherwise the extra water will make the mixture more watery. The frying oil must always be fresh otherwise the mixture will absorb the oil & be oily & horrible to eat. Weigh the codfish when it's still salted & not hydrated.