Pasto

Cooking from a Portuguese perspective

Salted cod Fritters/Pataniscas de Bacalhau

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Salted cod fritters are found everywhere in Portugal. You will encounter them in the most basic tascas (tavernas) and the poshest restaurant in Lisbon or Porto . This is a traditional way of using leftover bits of cod though this recipe offers a somewhat deluxe version with prime salted cod chunks fried in a light chick pea flour batter. With the chick pea (gram flour) replacing white flour and the olive oil replacing frying oil, this is as healthy as a fritter can get!

Portuguese families will not only revel on these wonderful snacks featuring our most precious salted fish but will also indulge in the quasi-omolette formed by frying the batter left over from coating the cod. There is inevitably a family member watching out for these…

pataniscas

Serves four as a starter

200gr Salted cod (cut into boneless chunks) 

1 cup light olive oil

For the batter 

1 cup gram flour

1/2 cup water

1 tsp bicarbonate soda

1 egg

1 tbsp olive oil

1/2 tsp salt 

Freshly ground black pepper

1. Mix all batter ingredients with a wire whisk. Adjust water and flour until you get a semi thick consistency that will stick to the pieces of cod.

2. Heat up the olive oil in a frying pan over high heat.

3. Coat the pieces of cod in the batter and when oil is hot fry in the pan, turn over after a couple of minutes.

4. Remove fritters from pan with a slotted spoon onto a plate lined with kitchen paper to remove extra oil.

5. Serve with a fresh green salad and a squeeze of lemon juice.

Written by Pedro Rebelo

March 15, 2015 at 9:39 pm

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