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Portuguese Pataniscas de Bacalhau (Cod Fritters)

Pataniscas de Bacalhau (Cod Fritters)
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Pataniscas de Bacalhau are one of Portugal’s most comforting snacks, yet they carry the elegance of a dish shaped by centuries of tradition. Lightly crisp on the outside and tender within, these fritters showcase salted cod in a way that feels both rustic and refined.

They are found everywhere from bustling Lisbon cafés to quiet fishing town kitchens, enjoyed hot or at room temperature. Served with a simple salad, rice, or as part of a petisco spread, they fit seamlessly into both casual meals and festive gatherings.

The charm lies in their balance. Pataniscas are hearty enough to satisfy but never heavy, allowing the flavour of the cod to remain the focus. Each bite offers a taste of the sea wrapped in a warm, golden crust.

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.
Pataniscas de Bacalhau (Cod Fritters)

Portuguese Pataniscas de Bacalhau (Cod Fritters)

Pataniscas de Bacalhau are traditional Portuguese cod fritters made with salted cod onion parsley and a light batter fried to crisp golden perfection for an authentic and flavourful snack or appetiser
Prep Time 30 minutes
Cook Time 25 minutes
Overnight Soaking 1 day
Course Appetizer
Cuisine portuguese
Servings 4
Calories 472 kcal

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.

Nutrition

Serving: 1Calories: 472kcalCarbohydrates: 32gProtein: 70gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 234mgSodium: 7117mgPotassium: 1585mgFiber: 2gSugar: 1gVitamin A: 428IUVitamin C: 8mgCalcium: 218mgIron: 5mg
Keyword cod fritters, fritters
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