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.
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
1Drain 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.
2Beat egg yolks with flour until smooth. Fold in shredded cod, onion, and parsley.
3Beat egg whites until stiff peaks form. Gently fold into the cod mixture to create a light, airy batter.
4Heat olive oil (about 2cm deep) in a skillet over medium-high heat.
5Drop spoonfuls of batter into the hot oil, flattening slightly. Fry 2-3 minutes per side until golden and puffed.
6Drain 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.