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Codfish Cakes: Traditional Flavor in an Easy and Irresistible Recipe

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How to Make Codfish Cakes

Codfish cakes, also known as “bolinhos de bacalhau,” are a beloved dish in many cultures, offering a delightful blend of flaky codfish and creamy mashed potatoes. Crispy on the outside and tender on the inside, these savory cakes are perfect as appetizers, snacks, or even a main course. In this guide, we’ll take you through a step-by-step process to make these delicious codfish cakes, complete with helpful tips and answers to common questions.

Ingredients for Codfish Cakes

Main Ingredients:

  • 1.1 pounds (500 grams) desalted, shredded codfish
  • 1.1 pounds (500 grams) boiled and mashed potatoes
  • 2 eggs
  • 1 chopped onion
  • Black pepper, to taste
  • Salt, to taste
  • Parsley and green onions, to taste

For Frying:

  • Oil for frying

Step-by-Step Instructions

Step 1: Prepare the Codfish

  1. If your codfish is salted, start by soaking it in water for 24–48 hours, changing the water every 8 hours to remove the salt.
  2. Once desalted, cook the codfish in boiling water for about 10 minutes. Let it cool, then shred it into small pieces.

Step 2: Mash the Potatoes

  1. Boil the potatoes in salted water until they are tender.
  2. Drain the water and mash the potatoes until smooth. Let them cool slightly before using.

Step 3: Combine Ingredients

  1. In a large bowl, mix the shredded codfish and mashed potatoes until well combined.
  2. Add the eggs, chopped onion, parsley, green onions, black pepper, and a pinch of salt.
  3. Stir the mixture thoroughly until all ingredients are incorporated, forming a uniform dough.

Step 4: Shape the Codfish Cakes

  1. With clean hands, take small portions of the dough and shape them into oval or round dumplings.
  2. Place the formed cakes on a tray lined with parchment paper and set aside.

Step 5: Fry the Codfish Cakes

  1. Heat a generous amount of oil in a deep pan or skillet over medium-high heat. The oil should be hot but not smoking.
  2. Carefully place the cakes into the hot oil, a few at a time, to avoid overcrowding.
  3. Fry them until golden brown on all sides, turning occasionally for even cooking.

Step 6: Drain and Serve

  1. Remove the codfish cakes from the oil using a slotted spoon and place them on a plate lined with absorbent paper to drain excess oil.
  2. Serve the codfish cakes hot, garnished with extra parsley if desired. Enjoy!

Tips for Making the Best Codfish Cakes

1. Desalting Codfish Properly

  • Soaking the codfish for 24–48 hours is crucial to remove excess salt. Be patient and change the water frequently.
See also  Multi Colored Potatoes With Pork Chops

2. Achieving the Right Consistency

  • The dough should be firm enough to hold its shape when fried. If it feels too loose, add a little flour or breadcrumbs to bind it.

3. Using Fresh Ingredients

  • Fresh parsley and green onions add vibrant flavor to the cakes. Avoid using dried herbs for this recipe.

4. Frying Tips

  • Test the oil temperature by dropping a small piece of dough into the pan. If it sizzles immediately, the oil is ready.
  • Avoid overcrowding the pan, as it can lower the oil temperature and make the cakes greasy.

5. Baking Option

  • For a healthier alternative, bake the codfish cakes in a preheated oven at 400°F (200°C) for 20–25 minutes, flipping halfway through.

FAQs

1. Can I use fresh codfish instead of salted codfish?

Yes, you can use fresh codfish, but the flavor will be milder. If using fresh cod, cook it in lightly salted water before shredding.

2. What can I serve with codfish cakes?

Codfish cakes pair well with tartar sauce, garlic aioli, or a simple squeeze of lemon. They can also be served with a side salad or rice.

3. Can I make the mixture ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. Cover it tightly and refrigerate until ready to shape and fry the cakes.

4. How do I store leftovers?

Store leftover codfish cakes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or a skillet to maintain their crispiness.

5. Can I freeze codfish cakes?

Yes, you can freeze both the uncooked and cooked cakes. To freeze uncooked cakes, place them on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag. Cooked cakes can be frozen and reheated in the oven directly from frozen.

6. What other fish can I use?

If codfish is unavailable, you can use haddock, pollock, or any firm white fish.

Final Thoughts

These Codfish Cakes are a timeless recipe that delivers on flavor and versatility. Whether you’re serving them as appetizers or a main course, they’re sure to impress your family and guests. The crispy exterior and savory interior make them a delightful treat for any occasion.

With the detailed steps, tips, and FAQs provided, you’ll master this recipe in no time. Give it a try, and don’t forget to add your personal twist to make it truly your own. Enjoy your codfish cakes!

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