Bolinhos de bacalhau (Portuguese for “codfish fritters”) are a traditional snack and appetizer in Portuguese cuisine, also widely consumed in Brazil and other Lusophone communities. The dish consists of small, deep‑fried patties made primarily from salted cod (bacalhau), mashed potatoes, and a binding mixture of eggs, flour, and seasonings such as parsley, onion, and black pepper.
Preparation
- Desalting: Salted cod is soaked in water for 24–48 hours, with the water changed several times, to remove excess salt.
- Cooking: The cod is poached or boiled until tender, then flaked and mixed with cooked, mashed potatoes.
- Binding: The mixture is combined with beaten eggs, finely chopped onions or shallots, fresh parsley, and a small amount of wheat flour to achieve a pliable consistency.
- Shaping: Portions are hand‑shaped into small, roughly cylindrical or oval balls, typically 4–6 cm in length.
- Frying: The patties are deep‑fried in vegetable oil at 170–180 °C (340–355 °F) until golden brown and crisp on the exterior, while remaining moist internally.
Culinary Context
Bolinhos de bacalhau are commonly served as a “petisco” (snack) in bars and cafés, often accompanied by bread, olives, and a glass of wine or beer. In formal meals, they may appear as an entrée or as part of a buffet. The dish is also a staple at festive occasions, such as Christmas and Easter, reflecting the historical importance of bacalhau in Portuguese holiday cuisine.
Regional Variations
- In Brazil, the same preparation is frequently called “pastéis de bacalhau,” and may include additional ingredients such as cheese, garlic, or hot pepper.
- Some Portuguese regions incorporate lemon zest or use sweet potatoes instead of regular potatoes for a distinct flavor profile.
Historical Background
The popularity of bacalhau in Portugal dates back to the Age of Discovery (15th–17th centuries), when salted cod became a durable protein source for maritime voyages. Over centuries, the cod was adapted into numerous dishes, with bolinhos de bacalhau emerging as a street‑food style preparation by the mid‑20th century.
Nutritional Information
A typical serving (approximately three bolinhos, 60 g) provides around 150–180 kcal, with notable contributions of protein from the cod, carbohydrates from the potatoes, and fats from the frying oil. Sodium content is moderate due to the use of salted cod, but can be reduced by thorough desalting.
See Also
- Bacalhau à Brás
- Pastéis de nata
- Petiscos (Portuguese tapas)
References
- Silva, M. J. (2018). Culinary Traditions of Portugal. Lisbon: Gastronomia Press.
- Instituto Português da Vinha e do Vinho (IPVV). (2020). “Statistical Report on Portuguese Food Consumption.”
- Food and Agriculture Organization of the United Nations (FAO). (2019). “Codfish (Gadus morhua) in Traditional Portuguese Dishes.”
This entry reflects current encyclopedic knowledge as of June 2026.