Ingredients
Scale
- 1lb dried salted codfish (bacalhau)
- 4medium starchy potatoes, peeled and chopped
- 1large egg
- 2garlic cloves, finely minced
- 1small onion, grated or finely chopped
- 2 tablespoonsfresh parsley, finely chopped
- 2 tablespoonsfresh cilantro, finely chopped
- Salt, to taste
- All-purpose flour (just enough to bind the mixture)
- Oil, for frying
Instructions
- Desalt the Codfish:
- Place the dried salted codfish in a large bowl and cover it with cold water. Let it soak for 48 hours, changing the water several times to remove excess salt.
- Cook the Potatoes:
- Boil the potatoes in salted water until tender. Drain and mash them until smooth. Set aside to cool slightly.
- Prepare the Codfish:
- Drain the soaked codfish and remove any skin or bones. Shred it finely with your hands or a fork until it forms small flakes.
- Combine the Mixture:
- In a large bowl, mix the mashed potatoes with the shredded codfish. Add the egg, garlic, grated onion, parsley, cilantro, and a small pinch of salt (taste first, as the fish may still be slightly salty). Mix thoroughly until evenly combined. Add just enough flour to help the mixture hold together.
- Shape the Cakes:
- Form small balls or oval-shaped cakes with your hands. Place them on a tray and refrigerate for about 20 minutes to firm up.
- Fry to Perfection:
- Heat oil in a deep skillet over medium-high heat. Once hot, fry the cod cakes in batches, making sure at least half of each cake is submerged in oil. Cook until golden brown on one side, then flip and fry the other side until crisp.
- Drain and Serve:
- Transfer the fried cakes to paper towels to remove excess oil. Serve warm as an appetizer or snack with a squeeze of lemon or your favorite dipping sauce.