Brazilian Food,  Easter,  Entree

Bolinho de Bacalhau – Cod Fritters

With three weeks until Easter, I think this is one of the few occasions that we Brazilians remember the traditional Portuguese foods.
Easter time back home always starts one month before with the families buying the dry cod to make Bolinho de Bacalhau or Bacalhoada (a kind of cod stew with potatoes, olives, lots of olive oil, tomotoes, egg and onion – recipe coming soon).

Bolinho de Bacalhau is such an easy recipe for entree while the family wait for the main meal. The ingredients are very simple but it is full of flavour.


  • 450g wet salted cod fish fillets
  • 450g unpeeled potato, cooked and mashed
  • 50g red onion, diced
  • 1/2 small bunch parsley, chopped
  • Black pepper
  • 1/2 egg, beaten
  • Oil to fry


  1. A day before you cook it, take the salt out of the cod fish by washing it in the sink with cold water.
  2. Put the fish in a bowl with cold water and let it rest in the fridge overnight, changing the water at least twice before you use it.
  3. Pour out the water when you’re ready to cook the fish. Put the cod and some fresh cold water and bring it to boil. Let it cook for at least 15-20 min.
  4. Try a piece of cod and if it is too salty, change the water and reboil it again.
  5. Let the cod cool down and peel it off.
  6. Mix all the ingredients and shape the mixture with two spoons into ‘quenelle’ or just by hand and fry it.
  7. The oil should heat to about 180C and cover the little fritters