Crispy Salted Codfish Cakes
Crispy Salted Codfish Cakes are golden, crunchy bites made from simple ingredients. Perfect as a warm snack or bright starter for any meal.
Ingredients
Main Ingredients
- 1 lb dried salted codfish (bacalhau) Make sure to soak before use.
- 4 medium starchy potatoes, peeled and chopped Ensure they are starchy for best texture.
- 1 large egg Acts as a binder for the mixture.
- 2 cloves garlic, finely minced
- 1 small onion, grated or finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- Salt, to taste Use sparingly as cod may be salty.
- All-purpose flour (just enough to bind the mixture) Too much will make the cakes heavy.
- Oil, for frying Use enough oil for deep frying.
Instructions
Preparation
- Desalt the Codfish: Place the dried salted codfish in a large bowl and cover it with cold water. Let it soak for 48 hours, changing the water several times to remove excess salt.
- Cook the Potatoes: Boil the potatoes in salted water until tender. Drain and mash them until smooth. Set aside to cool slightly.
- Prepare the Codfish: Drain the soaked codfish and remove any skin or bones. Shred it finely with your hands or a fork until it forms small flakes.
Mixing and Shaping
- Combine the Mixture: In a large bowl, mix the mashed potatoes with the shredded codfish. Add the egg, garlic, grated onion, parsley, cilantro, and a small pinch of salt (taste first, as the fish may still be slightly salty). Mix thoroughly until evenly combined. Add just enough flour to help the mixture hold together.
- Shape the Cakes: Form small balls or oval-shaped cakes with your hands. Place them on a tray and refrigerate for about 20 minutes to firm up.
Cooking
- Fry to Perfection: Heat oil in a deep skillet over medium-high heat. Once hot, fry the cod cakes in batches, making sure at least half of each cake is submerged in oil. Cook until golden brown on one side, then flip and fry the other side until crisp.
- Drain and Serve: Transfer the fried cakes to paper towels to remove excess oil. Serve warm as an appetizer or snack with a squeeze of lemon or your favorite dipping sauce.
Notes
For serving, try them with lemon wedges, a simple mayo dip, or a fresh green salad. These cakes can be stored in a tight container for up to 3 days in the refrigerator. Reheat by baking or frying briefly.