Portuguese Fish And Potato Fritters Food

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.

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, ONIONS AND POTATOES: BACALHAU A GOMES DE SA

Steps:

• Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain.
• Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until lightly golden, about 6 minutes.
• Preheat the oven to 350 degrees F.
• Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper.
• Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.

PORTUGUESE FISH AND POTATO FRITTERS

Steps:

• Soak cod for at least 12 hours in cold water, changing water several times. Then cook fish for about 15 minutes in boiling water. Remove, let cool slightly, remove skin and bones and grind. Peel potatoes, rinse and cook 30 minutes in boiling salted water, drain, let dry and press through a ricer. Peel onion and chop finely. Add potatoes, ground cod, onion and freshly chopped parsley to a bowl and mix thoroughly.
• Stir in wine and season with salt, pepper and freshly grated nutmeg. Mix in eggs one at a time to create a moldable dough. If necessary, add flour. Using 2 tablespoons, scoop fritters from the fish mixture and fry until golden brown in hot oil. Remove with a slotted spoon, drain on paper towels and serve lukewarm.

SALT COD FRITTERS

Steps:

• In a small saucepan, bring the potato and enough water to cover to a boil. Reduce the heat and cook just until fork tender, about 12 minutes. Drain and transfer to a large bowl to cool for 10 minutes.
• With the back of a heavy fork, mash the potatoes until smooth but still slightly lumpy. Add the salt cod, green onions, parsley, 1 egg, the salt, and cayenne and mix until smooth.
• In a large, deep heavy pot or electric deep fryer, heat enough oil to come halfway up the sides to 350 degrees F.
• In a small bowl, combine the flour and 1 teaspoon of the Essence. In another bowl, beat together the remaining egg, the milk, and 1/4 teaspoon of the Essence, and in a third bowl, combine the breadcrumbs with the remaining 2 teaspoons Essence.
• Divide the cod mixture into 24 and form into balls, about 1 1/4-inches in diameter and 1 heaping tablespoon each.
• One at a time, dip the cod balls in the flour and roll to coat evenly on all sides. Shake to remove any excess flour, dip in the egg wash, and then roll in the seasoned breadcrumbs. Place on a baking sheet.
• In batches, gently add the balls to the oil and cook until golden brown on all sides, about 2 1/2 minutes. Remove with a slotted spoon and drain on paper towels.
• Serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.
• In a large glass or ceramic dish, lay the salt cod in a single layer. Add enough water to cover the fish by 1-inch, cover the pan tightly with plastic wrap, and refrigerate for 6 hours.
• Drain the fish in a colander and rinse under cold running water. Place the fish on a work surface covered with paper towels and press each piece firmly with your hands. Pat the fish dry with paper towels and return to the soaking dish. Cover with fresh water, soaking and draining a total of three more times (for a total of 4 times in all).
• Place the rinsed and dried salt cod in an airtight container until ready to use, and refrigerate for up to 1 week.

MARIA'S PORTUGUESE BACALAU

Steps:

• Soak the dried salted cod in cold water for 24 hours, changing the water several times.
• Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
• In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
• Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
• While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
• Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
• Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.

PORTUGUESE-STYLE SALT COD FRITTERS WITH LEMON AND OLIVES

Steps:

• Starting a day ahead, soak the dried cod in cold water for 18 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, garlic, bay leaves, thyme, and enough water to cover the cod by 1 inch; cooking the cod in milk keeps it very moist. Bring to a boil, then simmer gently over medium-low heat for 20 minutes, or until the cod is tender and pliable. Drain (discard the milk) and rinse the fish well, then flake it into a bowl, removing any little bits of skin and bone.
• While the cod is cooking, put the potatoes in a pot with water to cover, bring to a boil, then simmer over medium heat for 20 to 25 minutes, until very tender. Drain the potatoes, peel, and mash them well into a bowl with a potato masher, or pass them through a ricer or sieve.
• Add the cod to the bowl with the potatoes, along with the onion, minced garlic, parsley, cilantro, and eggs. Beat the mixture vigorously with a wooden spoon until it's really well combined and stiff; a spoon should stand up in it. (if it's too dry, add 1 or 2 tablespoons of milk.) Season with a pinch of pepper and taste for salt - you probably won't need to add any, as the cod itself is still salty in spit of having been soaked and boiled.
• With lightly moistened hands or using two 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 tightly covered container for several weeks.)
• Heat about 1 inch of oil in a deep, heavy skillet or pot to 370°F on a deep-fry thermometer. Add a few of the fritters to the oil and cook, turning them three or four times to get them nicely browned all over. Carefully lift them our of the pan with a slotted spoon and drain on a platter lined with paper towels. Keep going to cook all of the fritters. Taste one and, if needed, sprinkle with salt while the fritters are still hot. Serve hot or at room temperature with a pile of olives and lemon wedges.