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Salt cod fritters with alioli (Bolinhos de bacalhau)
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Prep Time:
Cook Time:
Soak cod in advance for optimal flavor balance in the dish.
Ingredients:
  • 650g piece dried salt cod
  • 2 cloves garlic, finely chopped
  • 2 egg yolks, plus 2 eggs, separated
  • 1/2 green apple, peeled, cored, chopped
  • 300ml olive oil, plus extra, to shallow-fry
  • Zest and juice of 1 lemon
  • 1 onion, finely chopped
  • 1 litre milk
  • 600g desiree potatoes, washed
  • 40.00 ml finely chopped flat-leaf parsley
  • 40.00 ml coarsely chopped green olives
  • Pinch of cayenne
Instructions:
  • First, gently rinse the salt from the cod, then transfer it to an airtight container. Fill the container with water, cover, and refrigerate. Remember to change the water four times a day for 2 days.
  • To make alioli, blend 1 clove of chopped garlic, 2 egg yolks, and apple in a food processor until mixed. Gradually drizzle in 250ml (1 cup) olive oil while the processor is on, starting drop by drop until it thickens, then in a steady stream until it emulsifies. Mix in 1 tablespoon of lemon juice and season to taste.
  • In a deep frying pan over medium heat, warm 2 tablespoons of olive oil. Sauté the onion and remaining chopped garlic until soft. Transfer to a bowl. Place cod in the same pan, pour in the milk, and gently simmer over low-medium heat for 20 minutes until tender. Drain, cool, and carefully remove the skin and bones.
  • Boil potatoes until tender, then peel and mash while warm. Mix with onion, yolks, zest, parsley, olives, and cayenne.
  • Finely shred the cod with your fingers and mix it into the potato mixture along with 1 tablespoon of fresh lemon juice. Whip the egg whites until soft peaks form, then gently fold them into the cod mixture.
  • Shape the cod mixture into ovals using two tablespoons and place them on a tray lined with plastic wrap. Heat 5cm of olive oil in a frying pan over medium heat, then fry the cod fritters in batches for 1 1/2 minutes on each side. Drain on paper towels and serve hot with alioli.

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