Bolinhos De Bacalhau Recipe

Prepare and desalinate cod

If your cod is salted, ensure it has been soaked in the refrigerator for 24–48 hours, changing the water 2–3 times. For faster prep (if pre-desalted), rinse and pat dry. Flake the cod and remove any bones and skin. You should have about 300–350 g of usable fish after desalting—adjust salt in final mix accordingly.

Cook the potatoes

Place potato chunks in a pot and cover with cold salted water. Bring to a boil, then simmer until very tender, about 12–15 minutes. Drain thoroughly and return to the hot pot to dry for 1–2 minutes.

Mash potatoes

Mash potatoes with butter and warm milk until smooth and creamy. Season lightly with the 1/2 tsp salt and 1 tsp black pepper. Allow to cool slightly so it won't cook the eggs in the batter.

Cook cod

While potatoes cook, place flaked cod in a skillet with a splash of water and steam gently over medium heat for 3–4 minutes until cooked through and flaky. Drain any liquid and let cool slightly, then shred into small pieces.

Make bolinho mixture

Combine mashed potatoes, shredded cod, chopped parsley, sliced green onion, and 1 beaten egg in a mixing bowl. Fold in the flour a little at a time until a slightly sticky but manageable mixture forms. You may not need all the flour; aim for a mixture you can shape with a spoon or your hands. Chill the mixture for 15–20 minutes to firm up (optional but recommended).

Shape and fry

Heat neutral oil in a deep pot or heavy skillet to 170–175°C (340–350°F). Using two spoons or lightly floured hands, form tablespoons of mixture into oval cakes (about 20–24 bolinhos). In a single layer, carefully lower bolinhos into the hot oil and fry until golden brown and crisp, 3–4 minutes per side depending on size. Do not overcrowd the pan. Transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (100°C/210°F) if making multiple batches. Repeat until all mixture is used.

Finish

If desired, once all bolinhos are fried, reheat oil to 180°C (350°F) and quickly flash-fry each batch 30–45 seconds for extra crispness. Sprinkle with chopped parsley and adjust salt to taste (remember cod may still impart salt). Serve hot with aioli and remoulade and lemon wedges.

Emulsify aioli by hand

In a small bowl, whisk together the egg yolk, grated garlic, Dijon mustard, and lemon juice until combined. Very slowly, drop by drop at first, begin whisking in the olive oil, then once the emulsion begins to form, continue adding the oil in a thin steady stream while whisking vigorously until thick and glossy. If the olive oil is too strong, blend in the optional neutral oil to mellow it. Season with salt and pepper. Taste and adjust lemon or garlic as desired. Keep chilled until serving.

Alternative (blender/immersion)

For speed, place yolk, garlic, mustard, and lemon in a tall container. Start blending while slowly pouring the oils in a thin stream until emulsified. Chill before serving.

Combine remoulade ingredients

In a bowl, stir together mayonnaise, Dijon mustard, chopped capers, chopped cornichons, minced shallot, chopped parsley, lemon juice, paprika, and hot sauce (if using). Season with salt and pepper. Taste and adjust acidity or heat. Refrigerate for at least 20 minutes to let flavors marry before serving.

Arrange bolinhos on a platter. Serve with small bowls of aioli and remoulade for dipping, garnish with chopped parsley and lemon wedges. Bolinhos are best eaten hot and crisp; pop a few into the oven on low heat between batches to keep warm. Yield is roughly 20–24 bolinhos.