Bolinho de Bacalhau

Name: Bolinho de Bacalhau
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 400g salt cod, desalted (soaked 24-48 hours, water changed 3 times); 400g potatoes, peeled and boiled; 1 medium onion, very finely diced; 3 cloves garlic, minced; 1 bunch flat-leaf parsley, finely chopped; 2 eggs; Black pepper; Vegetable oil for deep frying; Lime wedges for serving

Bolinho de Bacalhau (boh-LEEN-yoo deh bah-kah-LYOW)

Salt Cod Fritters

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 286 kcal

Crispy, golden oval fritters of flaked salt cod, creamy mashed potato, parsley, and onion, fried until shatteringly crunchy outside and pillowy soft within — Brazil's favorite bar snack.

Nutrition & Info

Protein 16.0g

Carbs 24.0g

Fat 14.0g

Protein Carbs Fat

Dietary

vegetarian dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish ⚠ eggs ⚠ gluten

Equipment Needed

deep fryer or heavy pot potato masher mixing bowl

Presentation Guide

Vessel: paper-lined plate

Garnishes: lime wedges, parsley

Accompaniments: hot sauce, cold beer

Ingredients

400g salt cod, desalted (soaked 24-48 hours, water changed 3 times)
400g potatoes, peeled and boiled
1 medium onion, very finely diced
3 cloves garlic, minced
1 bunch flat-leaf parsley, finely chopped
2 eggs
Black pepper
Vegetable oil for deep frying
Lime wedges for serving

Instructions

1
Poach desalted cod in simmering water for 15 minutes. Drain, cool, and flake finely, removing all skin and bones.
2
Mash boiled potatoes until smooth with no lumps.
3
Combine flaked cod, mashed potato, onion, garlic, parsley, eggs, and pepper. Mix thoroughly until the mixture holds together.
4
Refrigerate the mixture for 30 minutes to firm up.
5
Shape into oval croquettes using two spoons, about 5cm long.
6
Heat oil to 180°C. Fry in batches for 3-4 minutes until deep golden all over. Drain on paper towels.
7
Serve hot with lime wedges and cold beer.

💡

Did You Know?

Despite being a tropical country, Brazil is one of the world's largest consumers of salt cod (bacalhau), a legacy of Portuguese colonization that persists especially during Easter.

Chef's Notes

Equipment Tips

deep fryer or heavy pot
potato masher
mixing bowl

Garnishing

lime wedges, parsley

Accompaniments

hot sauce, cold beer

The Story Behind Bolinho de Bacalhau

Bolinho de bacalhau came to Brazil with Portuguese colonizers who brought their centuries-old tradition of salt cod preservation. In Brazil, these fritters became the quintessential petisco (bar snack), served at botecos (neighborhood bars) across the country. During Semana Santa (Holy Week), bacalhau dishes dominate Brazilian tables, and bolinhos are the most popular preparation.

🕐 Traditionally enjoyed bar snack (petisco), easter 📜 Origins: Portuguese colonial origin

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