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Pataniscas de Bacalhau are a celebrated part of Portuguese cooking, turning salted cod into golden, crisp fritters that are light yet satisfying. They are often served with rice or as part of a shared table of petiscos, Portugal’s answer to small plates.
These fritters carry a balance between simplicity and richness. They are crisp on the outside, tender inside, and filled with flakes of cod that hold the flavour of the sea. Each bite has a gentle chew and a savoury depth.
Across Portugal, pataniscas appear in casual cafés, traditional taverns, and family kitchens. They are equally at home as a weekday meal or part of a festive gathering, always served with an easy sense of familiarity.
Want to dive deeper into Portuguese Cuisine? Don’t miss our post on 38 Traditional Portuguese Foods to Try
What Is Pataniscas de Bacalhau?
Pataniscas are small fritters made from shredded salted cod mixed into a light batter. The mixture is spooned into hot oil and fried until the edges turn crisp and the centre stays soft.
They are typically shaped freehand, giving each fritter a slightly different form. While often eaten on their own, they also appear as part of a prato combinado, served with rice and beans for a simple but satisfying meal.
Despite their humble ingredients, Pataniscas carry a surprising depth of flavour. They are as much a symbol of everyday Portuguese cooking as they are a beloved snack for special occasions.
Ingredients and Taste
The star ingredient is bacalhau, Portugal’s famous salted cod, which is soaked to remove excess salt before being flaked into tender strands. This is folded into a batter made with flour, eggs, water, parsley, and finely chopped onion.
Some recipes add a pinch of baking powder for lightness, while others keep the batter simple for a denser texture. Once fried, the fritters take on a delicate golden hue with crisp edges and a moist, flavourful interior.
The taste is savoury and gently briny, with the parsley adding freshness and the onion a mild sweetness. When paired with rice and beans, the fritters gain a heartier, comforting quality without losing their crisp charm.
A Taste of History
The story of Pataniscas is inseparable from the history of bacalhau in Portugal. Salted cod has been part of the national diet for centuries, imported from the cold Atlantic waters of Newfoundland and preserved for long voyages and lean seasons.
These fritters likely began as a clever way to use leftover cod, stretching it with flour and eggs to feed a family. Over time, the dish became a staple, especially in Lisbon and along the Tagus River where fishing culture thrived.
They reflect Portugal’s ability to turn modest ingredients into something deeply satisfying. Pataniscas are not just a meal but a connection to the seafaring past, to coastal kitchens, and to the tradition of sharing food that speaks of home.
Today, they remain popular across the country, often served in small taverns with a glass of wine or alongside other petiscos. Whether eaten as a snack or a main dish, Pataniscas de Bacalhau carry the taste of Portugal in every bite.
How to Make Pataniscas de Bacalhau (Cod Fritters)
Pataniscas de Bacalhau are a cherished Portuguese snack made with salted cod, eggs, and parsley, fried to crisp perfection. Light yet savoury, they offer a delicate balance of flavour and texture. Expect golden fritters with a tender, flaky interior and a subtly salty aroma. See the recipe card at the bottom for printable directions
Ingredients
For the fritter batter
- 400g salted cod (bacalhau), soaked for 24–48 hours, changing water 2–3 times
- 150g plain flour
- 2 large eggs
- 100ml cold sparkling water
- 1 medium onion, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 small garlic clove, minced
- ½ tsp white pepper
- ½ tsp baking powder
- Olive oil, for frying
For serving
- Lemon wedges
- Green salad or arroz de tomate (tomato rice)
Cooking Instructions
Step 1: Prepare the salted cod
To begin, drain the soaked cod and place it in a saucepan with fresh water. Bring to a gentle simmer for 8–10 minutes until the fish flakes easily. Remove and let it cool slightly. Proceed to removing skin and bones.
Step 2: Flake the cod
Once cool enough to handle, remove any skin and bones from the cod. Flake it into small pieces, taking care to keep the texture light rather than mashed. Transition to preparing the batter.
Step 3: Mix the dry ingredients
In a large bowl, combine flour, baking powder, and white pepper. Whisk to distribute evenly. This prevents clumps and ensures a consistent batter later. Move on to preparing the wet mixture.
Step 4: Prepare the wet mixture
In a separate bowl, whisk the eggs with sparkling water until lightly frothy. The sparkling water helps keep the fritters airy. Proceed to combining wet and dry ingredients.
Step 5: Combine batter and flavourings
Gradually fold the wet mixture into the dry ingredients until a smooth batter forms. Stir in the flaked cod, onion, parsley, and garlic. The batter should be thick but spoonable. Transition to frying preparation.
Step 6: Heat the oil
Pour olive oil into a frying pan to a depth of around 1cm. Heat over medium to high until shimmering. Test with a drop of batter, it should sizzle immediately but not burn.
Step 7: Fry the fritters
Using two spoons, drop small portions of batter into the hot oil, shaping them gently. Fry for 2–3 minutes on each side until deep golden. Work in batches to avoid overcrowding the pan.
Step 8: Drain the fritters
Remove cooked fritters and place them on a tray lined with kitchen paper to drain excess oil. Continue until all batter is used. Transition to preparing for serving.
Final Step: Serve immediately
Arrange the fritters on a warm platter. Garnish with lemon wedges and serve with salad or tomato rice. Presentation tip: Stack them loosely to keep the edges crisp until served.
Variations and substitutions
- Salted cod substitution: Use fresh cod fillets seasoned with extra salt if salted cod is unavailable, though the flavour will be milder.
- Herbs: Swap parsley with coriander for a brighter, citrusy profile.
- Batter liquid: Replace sparkling water with beer for a richer, malty taste.
Cooking Tips for Perfect Pataniscas de Bacalhau
- Keep the batter thick to avoid oily fritters.
- Flake the cod gently to preserve texture, avoid shredding it into a paste.
- Maintain oil temperature for consistent crispiness; too hot will burn, too cool will absorb excess oil.
- Serve immediately for the best crunch and flavour.
Portuguese Pataniscas de Bacalhau (Cod Fritters)
Ingredients
For the fritter batter
- 400 g salted cod bacalhau, soaked for 24–48 hours, changing water 2–3 times
- 150 g plain flour
- 2 large eggs
- 100 ml cold sparkling water
- 1 medium onion finely chopped
- 2 tbsp fresh parsley finely chopped
- 1 small garlic clove minced
- ½ tsp white pepper
- ½ tsp baking powder
- Olive oil for frying
For serving
- Lemon wedges
- Green salad or arroz de tomate tomato rice
Instructions
- To begin, drain the soaked cod and place it in a saucepan with fresh water. Bring to a gentle simmer for 8–10 minutes until the fish flakes easily. Remove and let it cool slightly. Proceed to removing skin and bones.
- Once cool enough to handle, remove any skin and bones from the cod. Flake it into small pieces, taking care to keep the texture light rather than mashed. Transition to preparing the batter.
- In a large bowl, combine flour, baking powder, and white pepper. Whisk to distribute evenly. This prevents clumps and ensures a consistent batter later. Move on to preparing the wet mixture.
- In a separate bowl, whisk the eggs with sparkling water until lightly frothy. The sparkling water helps keep the fritters airy. Proceed to combining wet and dry ingredients.
- Gradually fold the wet mixture into the dry ingredients until a smooth batter forms. Stir in the flaked cod, onion, parsley, and garlic. The batter should be thick but spoonable. Transition to frying preparation.
- Pour olive oil into a frying pan to a depth of around 1cm. Heat over medium to high until shimmering. Test with a drop of batter, it should sizzle immediately but not burn.
- Using two spoons, drop small portions of batter into the hot oil, shaping them gently. Fry for 2–3 minutes on each side until deep golden. Work in batches to avoid overcrowding the pan.
- Remove cooked fritters and place them on a tray lined with kitchen paper to drain excess oil. Continue until all batter is used. Transition to preparing for serving.
- Arrange the fritters on a warm platter. Garnish with lemon wedges and serve with salad or tomato rice. Presentation tip: Stack them loosely to keep the edges crisp until served.
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