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March 7, 2011

Pataniscas de Bacalhau – Salt Codfish Cakes

Did you know that there’s an old Portuguese saying?

“There are 365 recipes for Bacalhau – one for each day of the year.”

Try this easy and delicious recipe for Pataniscas (Salt Cod Fish Fritters). They are similar to clam fritters made in New England but these are pan fried into a flat shape.

This recipe brings me back sweet memories of my dear mother who taught me how to make them when I was a little girl. We would make these on Sunday mornings for family trips to the beach or during family trips with a long driving distance. We’d stop half way into the trip at the roadside rest stops to enjoy these along with good Portuguese cheese, presunto, bread, and Portuguese wine.

If you love Bacalhau you’ll love these. They’re so simple yet so good, the intense flavor of the Bacalhau, combined with the sweetness of the onions and parsley in the batter gives this classic a taste, which you’ll crave again and again.

Serve them as an appetizer, or as a main dish with my rice recipe. Oh by the way, make extra because they taste even better the next day! Enjoy!

Here’s our youtube videos. Stop by and subscribe for the latest videos! Our latest video in Portuguese for those of you that requested it. enjoy the recipe and happy Portuguese cooking!

Ingredients:

1 lb boneless Salt Cod (Bacalhau)

4 eggs

1 1/2 cups flour

1/2 small minced onion (or Scallions)

2 teaspoons fresh minced parsley (or 1 tsp dry)

1/4 tsp black pepper

1/2 tsp garlic powder

1 tablespoon olive oil

salt to taste

1 cup of cold water from poaching the bacalhau

1/2 teaspoon baking soda optional

1/4 cup Olive oil for frying

1/4 cup Vegetable oil for frying

Instructions:

Hydrate the Cod in water for 1-2 days in cold water in refrigerator changing the water 2 times a day.

Cook the Salt Cod in boiling water for about 5-8 minutes. Let it cool, and then shred it into flakes. Reserve 1 cup of water and let it cool.

In a bowl, mix onion, parsley, bacalhau, flour, salt, pepper, garlic powder, and the olive oil, and mix well. Beat the eggs with the cold water and add to the bacalhau mix. Stir well to incorporate.

Add more salt and pepper is desired. Note: I like a pancake like texture and appearance so I make a thinner batter. If you like a thicker style flat cake use less water.

In a heavy skillet, add half of both oils to reach 1/4 inch in pan and heat to medium.

Note: (You may use all veg oil, or corn oil if you wish).

Test the oil temp by placing a tiny amount of batter in oil. If batter sizzles it’s ready to fry in. (If you see the oil begin to smoke, lower the heat.)

Spoon silver dollar size pancake batter into pan. Pat them down to cook flat into oval shapes to about 1/4 inch. Cook until golden brown on each side.

Place them onto paper towels or use brown paper lunch bags to absorb any grease. Serve hot or cold….Top with squeezed lemon if desired. Make a double batch because they’re better the next day.

Bacalhau a Gomes de Sa

BACALHAU A GOMES DE SA

There’s a saying in Portugal; “There’s a recipe using Bacalhau for 365 days of the year”!

But this classic, is not only a year round treat it’s also a must have Christmas favorite.

In fact it wouldn’t be a traditional Portuguese Christmas Eve diner without it!

Ingredients:

2 lbs boneless salt cod

(Re-hydrate cod by soaking in large pan with water for a few days in fridge changing the water twice a day)

Click here for link to “how to hydrate salt cod”

4 pounds small peeled potatoes cut into 1 inch slices

2 large onions (sliced)

3 gloves chopped garlic

1 bay leaf

1 tablespoon salt

1 teaspoon black pepper

1 cup olive oil

6 hard boiled eggs (sliced)

1 cup olives

2 to 3 teaspoons chopped parsley

2 to 3 cloves of chopped garlic or 1 teaspoon garlic powder

Instructions:

In large pan, place potatoes covered with cold water. Add salt, and cod. Cook for about 10-15 minutes until cod is flaky.

Remove cod fish from pan and set aside to cool. Cook potatoes for another 8-10 minutes or until cooked. Pierce with a fork for doneness. Drain potatoes and set aside to cool. Slice potatoes into 1/4 to 1/2 inch slices.

In large skillet, saute sliced onions, 1/2 tsp salt and bay leaf in 1/2 cup of the olive oil until golden brown. Add garlic during the last 2 minutes of cooking. Remove the bay leaf and let the onions cool for a few minutes.