Pataniscas de Bacalhau

Name: Pataniscas de Bacalhau
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 400g salt cod, soaked 24-48 hours; 3 eggs, separated; 4 tbsp plain flour; 1 small onion, very finely diced; 2 tbsp fresh parsley, chopped; Salt and pepper; Olive oil for frying; Lemon wedges

Pataniscas de Bacalhau (pah-tah-NEES-kash deh bah-kah-LYOW)

Salt Cod Fritters

⏱ Prep Time 30 min + soaking

📈 Difficulty Easy

👥 Servings

🔥 Calories 321 kcal

Light, crispy fritters of shredded salt cod bound in a fluffy egg batter, fried golden and served with rice and a simple tomato salad. Lisbon's favorite way to transform humble bacalhau into a crispy treat.

Nutrition & Info

Protein 22.0g

Carbs 20.0g

Fat 17.0g

Protein Carbs Fat

Dietary

vegetarian dairy-free nut-free

Allergen Warnings

⚠ fish ⚠ gluten ⚠ eggs

Equipment Needed

deep skillet mixing bowl slotted spoon

Presentation Guide

Vessel: oval plate

Garnishes: lemon wedges, parsley

Accompaniments: tomato rice, green salad

Ingredients

400g salt cod, soaked 24-48 hours
3 eggs, separated
4 tbsp plain flour
1 small onion, very finely diced
2 tbsp fresh parsley, chopped
Salt and pepper
Olive oil for frying
Lemon wedges

Instructions

1
Drain soaked cod, place in cold water, and bring to a gentle simmer for 15 minutes. Drain, cool, and shred finely, removing all skin and bones.
2
Beat egg yolks with flour until smooth. Fold in shredded cod, onion, and parsley.
3
Beat egg whites until stiff peaks form. Gently fold into the cod mixture to create a light, airy batter.
4
Heat olive oil (about 2cm deep) in a skillet over medium-high heat.
5
Drop spoonfuls of batter into the hot oil, flattening slightly. Fry 2-3 minutes per side until golden and puffed.
6
Drain on paper towels. Serve hot with lemon wedges, rice, and tomato salad.

💡

Did You Know?

In Lisbon, pataniscas are traditionally served on Thursdays — an old custom tied to market and fishing schedules.

Chef's Notes

Equipment Tips

deep skillet
mixing bowl
slotted spoon

Garnishing

lemon wedges, parsley

Accompaniments

tomato rice, green salad

The Story Behind Pataniscas de Bacalhau

Pataniscas represent the lighter, crispier side of Portugal's bacalhau tradition. Unlike heavier baked preparations, these fritters transform salt cod into something airy and golden. They are a Lisbon institution, served in tascas and home kitchens alike, and represent the ingenuity of Portuguese cooks in creating variety from a single ingredient.

🕐 Traditionally enjoyed lunch, quick dinner 📜 Origins: Traditional Lisbon

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