Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Cod cakes, also called cod fritters in Brazil, are a strong presence in cafes, taverns, and parties.
The dough combines shredded cod and potato in a balanced proportion, with parsley for freshness.
The outside should be golden and the inside soft, without excess oil.
Ingredients
- 400 g of desalted and shredded cod
- 500 g of boiled and mashed potatoes
- 2 eggs
- 1 small onion finely chopped
- Chopped parsley
- Black pepper
- Oil for frying
- Salt if necessary
Preparation method
- Cook the potatoes and mash them while still hot, letting them cool.
- Mix cod, potato, onion, parsley, and pepper.
- Add the eggs gradually until a moldable dough forms.
- Shape with two spoons into an oval shape.
- Fry in hot oil until evenly golden.
- Drain on paper towels and serve.
Tips from Empório Portugal
- Very soft dough indicates excess egg or moist potato.
- Fry a few at a time to prevent the temperature from dropping.
- Desalt the cod well before preparing.
Possible substitutions in Brazil
- Asterix potatoes help make the dough drier.
- Can be served with lemon, although not every Portuguese table uses it.
Pairing
Vinho Verde, brut sparkling wine, or light beer. Content intended for those over 18 years old. Drink responsibly.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
Send it to the Empório Portugal community. Submitted recipes undergo review before any publication.
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