Cod fish balls, known as “Pastéis de Bacalhau” in Portugal or “Bolinho de Bacalhau” in Brazil, are a beloved appetizer with a crispy exterior and a soft, flavorful interior. They are a popular in many parts of the world, particularly in countries with a history of Portuguese and Caribbean influence. They are made from salted codfish, potatoes, onions, garlic, parsley, and eggs and shaped into small balls or patties, and fried until golden brown.
Codfish balls can be served as an appetizer, snack or even a main course and they are often paired with a dipping sauce such as aioli, chutney, or hot sauce.
Salted Cod vs fresh or frozen Cod filet.
Traditionally Cod fish balls are made from dried salted Cod filets. Dried and salted Cod however needs to be soaked and desalinated first in a water before it can be used in cooking. This process can take 12 to 24 hours or even more and will require few water changes and rinsing.
Here’s a breakdown of the advantages of using salted cod vs fresh cod for codfish balls:
Salted Cod:
Stronger Flavor: The salting process intensifies the flavor of the cod, which can be desirable in codfish balls.
Firmer Texture: Salting firms up the flesh of the cod, which can be helpful for holding the shape of the codfish balls during frying.
Fresh Cod:
Milder Flavor: Fresh cod has a milder, more delicate flavor compared to salted cod. This can be preferable if you don’t want the stronger, saltier taste of salted cod.
Easier Preparation: Fresh cod requires less preparation than salted cod, which needs to be desalted before using.
More Moisture: Fresh cod has a higher moisture content which can contribute to a juicier codfish ball.
Ultimately, the best choice depends on your preference.
If you want a stronger flavored, firmer codfish ball and don’t mind the extra preparation that comes with it, then salted cod is a good option.
If you prefer faster milder flavored, juicier codfish ball, then fresh cod is a good option.
This recipe makes around 20 codfish balls, depending on the size you form them into. Adjust the amount of oil for frying depending on the size and depth of your pan.
Cod Fish Balls
Ingredients
- 2 lb salted cod fish alternatively use fresh or frozen Cod fish filets
- 2 lb potatoes peeled and cut into chunks
- 1/2 cup large onion finely chopped
- 1/2 cup chopped fresh parsley finely chopped
- 4 garlic cloves minced
- 2 large eggs lightly beaten
- Salt and pepper to taste
- Olive oil for frying
Instructions
Soak the Salted Cod Fish:
- If using salted Cod fish, rinse it under running water then place it in a large bowl and cover it with cold water.
- Soak for 12-24 hours, changing the water several times to remove excess salt.
Cook the Cod Fish:
- Drain the soaked cod fish and place it in a pot with fresh water.
- Bring to a boil, then reduce the heat and simmer for about 10-15 minutes until the fish is tender.
- Remove the cod fish from the pot, let it cool slightly, and then flake it into small pieces, removing any bones and skin.
Cook the Potatoes:
- In a separate pot, cook the peeled and cut potatoes in boiling water until they are tender, about 15-20 minutes.
- Drain the potatoes and mash them until smooth.
Prepare the Mixture:
- In a large mixing bowl, combine the flaked cod fish, mashed potatoes, chopped onion, minced garlic, parsley, and eggs.
- Mix well until all ingredients are evenly combined.
- Season with salt and pepper to taste (be cautious with the salt, as the cod fish might still have some saltiness).
Shape the Fish Balls:
- Take small portions of the mixture and shape them into balls or oval patties using your hands.
Fry the Fish Balls:
- In a large frying pan, heat about 1/2 inch (1 cm) or more of olive oil over medium-high heat.
- Fry the fish balls in batches, turning occasionally, until they are golden brown and crispy on all sides, about 3-4 minutes per side.
- Use a slotted spoon to remove the fish balls from the oil and drain them on paper towels.
Serve:
- Serve the cod fish balls hot, with your choice of dipping sauce (such as aioli or tartar sauce) and a side salad or vegetables.