Bolinho de Bacalhau

Bolinhos de Bacalhau — crispy salt cod fritters — are one of Brazil's most beloved street snacks, with roots in Portuguese immigration. Rio's version folds fluffy mashed potato into the salted, flaked cod and fries the little balls until shatteringly golden. They are sold from street carts and beachside bars throughout the city.

Serves: 4

Ingredients

• 400g (14 oz) dried salt cod (bacalhau), desalted overnight in multiple changes of water
• 400g (14 oz) floury potatoes, peeled and cubed
• 2 eggs, lightly beaten
• 3 tbsp (45 ml) flat-leaf parsley, finely chopped
• 2 spring onions, finely sliced
• 1/4 tsp freshly grated nutmeg
• Black pepper to taste
• Vegetable oil, for deep-frying (about 1 litre / 4 cups)

Instructions

1. Drain and rinse the desalted cod. Place in a pan of fresh cold water, bring to a simmer, and cook 15 minutes until the fish flakes easily. Drain, cool slightly, then flake finely by hand, removing any skin or bones.
2. Boil potatoes in salted water until soft, about 20 minutes. Drain and mash until completely smooth with no lumps.
3. Combine cod, mashed potato, eggs, parsley, spring onion, nutmeg, and black pepper in a bowl. Mix thoroughly to a firm, uniform paste. Refrigerate 20 minutes to firm up.
4. Heat oil to 175°C (345°F) in a deep pot. Using two tablespoons, shape portions of the mix into oval quenelles roughly 5cm (2 in) long.
5. Fry in batches of 6–8 for 3–4 minutes, turning once, until deep golden brown. Drain on paper towels.
6. Serve immediately with hot sauce or a squeeze of lime.

Cook's Notes: Thorough desalting is essential — taste the cod before mixing and rinse again if still very salty. The colder the paste when it hits the oil, the better the fritters hold their shape. Leftover bolinhos can be reheated in an air-fryer at 180°C (350°F) for 5 minutes.