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Cod Cake (Bolinho de Bacalhau)

These Brazilian cod cakes (bolinho de bacalhau) make a crispy appetizer to dip in a rosé sauce. The best way to introduce fish to children!
Course:Appetizer
Cuisine:Brazilian
Keywords:cod fish, easy, fritters
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 30
Calories60 kcal
Cost $ 0.50 per person

Equipment

  • fryer
  • Pans

Ingredients

For the Cod Cake Batter:

  • 17.5 ounces Idaho potatoes about 1/2 kg
  • 1 - 1/2 teaspoon salt
  • 2-1/2 cups salted cod fillets skinless or skin-removed
  • 2 teaspoons green onions finely chopped
  • 3 tablespoons parsley or cilantro finely chopped
  • 2 tablespoons white or yellow onion small diced
  • A generous pinch of ground white pepper
  • A pinch of ground nutmeg and cayenne pepper
  • 3 medium eggs
  • 2/3 cups breadcrumbs
  • 1 quart about 1 liter vegetable oil for frying

For the Rosé Sauce:

  • 3/4 cup heavy whipping cream chilled
  • 3 - 4 tablespoons ketchup
  • A pinch of salt and a pinch of white ground pepper

Instructions

  • Wash, peel, cut into cubes and cook the potatoes with 1 teaspoon of salt over medium-high heat in a pan filled with enough water to cover the potatoes (approx. 20 minutes) or until the potatoes are tender. Drain and let cool slightly for about 5 minutes.
  • Mash potatoes well with a fork.
  • De-salt the cod fillets-- Put the cod in a bowl and fill with enough water to cover the fillets. Refrigerate for 24 hours, changing the water about 5 or 6 times. Drain the cod before you start to cook it.
  • Then place the fillets in a pan with enough water to cover them and bring to a boil over medium heat. When boiling has begun, reduce heat to low and simmer uncovered for about 5-7 minutes. Drain and let cool. Flake the cod with your hands and add to the mashed potatoes.
  • Add the green onions, cilantro or parsley, onion, 1/2 teaspoon of salt, a generous pinch of ground white pepper, and pinch of both nutmeg and cayenne pepper. Stir everything well to form a homogeneous mixture.
  • Separate the whites from the yolks of 2 eggs. Add the egg yolks to the potato mixture. Place the egg whites in a clean, dry bowl and beat well with an electric mixer on medium-high speed for about 2 minutes or until firm peaks form.
  • Using a plastic spatula, fold the beaten egg whites into the potato mixture until completely incorporated. This will give the cakes a more delicate, airy texture.
  • In a shallow bowl, beat 1 whole egg and set aside. Pour the breadcrumbs onto a baking sheet and set aside.
  • Using a tablespoon, remove a spoonful of potato mixture and roll to make balls about the size of a walnut with shell. Repeat the process until the mixture is used up.
  • For breading the cod cakes, roll 1 to 4 balls at a time in the beaten egg and lift out with the help of both a spoon and fork in order to drain off excess egg. Then roll the balls well in breadcrumbs. Repeat this process with all the cod cakes.
  • For frying the cod cakes, heat the oil to 350° F (180 ° C) in a deep fryer (it is important that the oil reaches this temperature first before starting to fry, or else the cakes will turn out oily). Fry about 6 cod cakes at a time, for 1 to 2 minutes or until golden brown, turning at least once to evenly brown the sides.
  • Remove cod cakes with a slotted spoon and place on a baking sheet lined with paper towels in order to remove the excess fat. Store in a preheated oven at 190 ° F (about 90 ° C) for up to 15 minutes to keep the cod cakes warm. Serve cod cakes with lemon wedges or rosé sauce (recipe below).
  • To prepare the rosé sauce: Mix all the ingredients together until the mixture is homogenous. Place in a ramekin and serve accompanying the cod cakes.

Recipe Notes

STORAGE
These cod cakes can be fried up to 1 hour before serving and be kept at room temperature. However, before serving, place them on a baking sheet lined with parchment paper and bake in a preheated oven at 390 º F (200 º C) for about 10 minutes or until they are hot.
If you want to freeze them after they are fried and excess fat removed, place in the freezer in a clean, covered plastic container for up to 1 month.
To thaw and reheat, remove from the freezer and thaw at room temperature for 15 minutes. Then place on a baking sheet lined with parchment paper and heat in a preheated oven at 390 º F (200 º C) for about 12 minutes or until hot.

Nutrition

Calories: 60kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 179mg | Potassium: 131mg | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 2mg | Calcium: 16mg
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