Grandma Palmira’s Classic Portuguese Cod Fritters

Golden, crispy on the outside, and wonderfully soft on the inside, Avó Palmira’s Cod Fritters are a true celebration of traditional Portuguese cooking. These iconic petiscos (snacks) are made with simple, honest ingredients—shredded salted cod, potato, eggs, and fresh parsley—and are beloved for their irresistible texture. Perfect as a starter, a tasty snack, or even a light main meal alongside a salad or rice, they are guaranteed to be a hit at any table. This cherished family recipe is not only delicious but also straightforward to prepare, with the added bonus that the fritters can be frozen either before or after frying, making them a wonderfully convenient staple to have on hand.

Ingredients

• 750 g of soaked salted cod (bacalhau)
• 500 g of potatoes
• 5 large eggs
• Salt (to taste)
• 1 bunch of fresh parsley
• Pepper (to taste)
• 1 small onion
• Vegetable oil for frying

Preparation

1. Cook the cod and potatoes: Wash and peel the potatoes. Place them in a large saucepan with the soaked cod and cover with cold water. Bring to the boil over a high heat. Once the water is boiling vigorously, reduce the heat to a gentle simmer and cook for approximately 25 minutes.
2. Remove and flake the cod: After about 5-6 minutes of simmering, the cod should be cooked. Remove it from the pan using a slotted spoon and set it aside to cool slightly. Continue to cook the potatoes until they are tender when pierced with a knife.
3. Prepare the cod: Once cool enough to handle, carefully remove any skin and bones from the cod. Flake the flesh with a fork. For an extra-authentic texture, wrap the flaked cod in a clean tea towel and gently pound it on a work surface or marble slab to break it down further.
4. Mash the potatoes: Drain the cooked potatoes thoroughly and return them to the pan or place them in a large bowl. Mash them while they are still hot, using a potato masher, until completely smooth and free of lumps. It is important to mash the potatoes while warm to ensure a cohesive mixture later.
5. Combine the mixture: To the mashed potatoes, add the finely chopped onion, chopped parsley, a good grind of black pepper, the prepared cod, and the eggs. Season with salt only if necessary, as the cod can be quite salty. Mix everything together thoroughly with your hands until a uniform, homogeneous dough forms.

6. Shape the fritters: Using two tablespoons, scoop up a portion of the mixture and shape it into the traditional, slightly elongated fritter form. Use the spoons to carefully mould it, scraping off any excess.
7. Heat the oil and fry: Pour enough vegetable oil into a deep frying pan or a fryer for deep frying. Heat the oil to a temperature of approximately 170-180°C (340-350°F). A good test is to drop a small piece of bread into the oil; it should sizzle and turn golden within a minute. Tip: Some cooks add a cork to the oil to help prevent it from foaming.
8. Fry until golden: When the oil is hot enough, carefully add the fritters in batches, being careful not to overcrowd the pan. Fry them until they are a deep, even golden brown all over and beautifully crisp.
9. Drain and serve: Remove the fritters from the oil with a slotted spoon and transfer them to a plate lined with kitchen paper to drain off any excess oil.
10. Serve immediately: Serve the cod fritters while still hot and crispy. They are delicious on their own or accompanied by a simple green salad or tomato rice.

Serving Suggestions & Storage

These cod fritters are exceptionally versatile. They are perfect as an appetiser for a gathering, a satisfying snack, or a light main course. For a more substantial meal, serve them alongside classic Portuguese accompaniments like arroz de feijão (bean rice), tomato rice, mixed salad, or boiled vegetables. A dollop of homemade mayonnaise or a simple vinaigrette also makes a wonderful dipping sauce.

Once completely cool, the fritters can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, arrange them in a single layer on a baking sheet until solid, then transfer to a freezer bag. They can be frozen for up to 3 months. To reheat and restore their crispiness, bake them in a preheated oven or heat them in an air fryer rather than microwaving.

Frequently Asked Questions

Can I use ready-shredded cod?
Yes, this is a convenient and perfectly acceptable option, as long as the cod has been thoroughly soaked and is well drained.

Can I make these in an air fryer?
Yes, they will cook beautifully in an air fryer and will be less greasy, though the texture will be slightly different from the deep-fried version.

Can I freeze the fritters?
Absolutely. You can freeze them either before frying (raw) or after they have been cooked and cooled. This makes them a brilliant make-ahead dish.

Notes

A few small secrets make all the difference to this recipe. Ensure the cod is exceptionally well soaked and very well drained to avoid a watery mixture. Mashing the potatoes while they are still hot helps them absorb the other flavours more effectively. For the perfect texture, mix the dough thoroughly by hand to ensure all the ingredients are evenly distributed. Finally, frying at the correct temperature is crucial: the oil must be hot enough to crisp the outside quickly without the fritters absorbing too much oil, but not so hot that they burn before the inside is cooked through.