Best Portuguese Style Salt Cod Fritters With Lemon And Olives Recipes

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BACALHAU PORTUGUESE AO FORNO (SALT COD WITH TOMATOES AND OLIVES)



Bacalhau Portuguese ao Forno (Salt Cod with Tomatoes and Olives) image

Portuguese recipe for baked cod with potatoes, tomatoes and lots of olive oil. You need to soak the cod in water overnight to remove the salt. Serve hot.

Provided by Vólola

Categories     World Cuisine Recipes     European     Portuguese

Time P1DT1h58m

Yield 8

Number Of Ingredients 10

2 pounds salted cod fish
2 lemons, juiced
salt to taste
1 pound potatoes, cut into thick slices
2 large onions, cut into 8 wedges
3 tomatoes, cut into 8 wedges
2 fresh bay leaves
2 tablespoons olive oil
¼ cup chopped black olives
2 tablespoons chopped parsley, or to taste

Steps:

  • Soak cod in a large bowl of water in the refrigerator for 24 hours, changing soaking water 4 times to remove excess salt.
  • Drain water off cod; add lemon juice and salt. Let marinate in the refrigerator, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange layers of cod, potatoes, onions, and tomatoes in a large baking dish. Place bay leaves on top. Drizzle olive oil over baking dish and season with salt.
  • Bake in the preheated oven until potatoes are tender and cod flakes easily with a fork, about 30 minutes. Add olives and parsley and continue baking until heated through, about 3 minutes more.

Nutrition Facts : Calories 433.2 calories, Carbohydrate 16 g, Cholesterol 172.5 mg, Fat 6.8 g, Fiber 2.7 g, Protein 73.4 g, SaturatedFat 1.1 g, Sodium 8042.1 mg, Sugar 3.5 g

SALT COD FRITTERS



Salt Cod Fritters image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h25m

Yield 24 fritters

Number Of Ingredients 21

1/4 teaspoon salt
1 large russet potato, about 12 ounces, peeled and cubed (about 3/4 cup)
1 cup shredded salt cod (about 6 ounces), recipe follows
1/4 cup finely chopped green onions
2 tablespoons finely chopped parsley leaves
2 large eggs
1/8 teaspoon cayenne
Vegetable oil, for frying
1/3 cup all-purpose flour
3 1/4 teaspoons Essence or Creole seasoning, recipe follows
3 tablespoons milk
2/3 cup fine dry bread crumbs
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 pound dried salt cod, cut into 4-inch pieces

Steps:

  • In a small saucepan, bring the potato and enough water to cover to a boil. Reduce the heat and cook just until fork tender, about 12 minutes. Drain and transfer to a large bowl to cool for 10 minutes.
  • With the back of a heavy fork, mash the potatoes until smooth but still slightly lumpy. Add the salt cod, green onions, parsley, 1 egg, the salt, and cayenne and mix until smooth.
  • In a large, deep heavy pot or electric deep fryer, heat enough oil to come halfway up the sides to 350 degrees F.
  • In a small bowl, combine the flour and 1 teaspoon of the Essence. In another bowl, beat together the remaining egg, the milk, and 1/4 teaspoon of the Essence, and in a third bowl, combine the breadcrumbs with the remaining 2 teaspoons Essence.
  • Divide the cod mixture into 24 and form into balls, about 1 1/4-inches in diameter and 1 heaping tablespoon each.
  • One at a time, dip the cod balls in the flour and roll to coat evenly on all sides. Shake to remove any excess flour, dip in the egg wash, and then roll in the seasoned breadcrumbs. Place on a baking sheet.
  • In batches, gently add the balls to the oil and cook until golden brown on all sides, about 2 1/2 minutes. Remove with a slotted spoon and drain on paper towels.
  • Serve immediately.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William and Morrow, 1993.
  • In a large glass or ceramic dish, lay the salt cod in a single layer. Add enough water to cover the fish by 1-inch, cover the pan tightly with plastic wrap, and refrigerate for 6 hours.
  • Drain the fish in a colander and rinse under cold running water. Place the fish on a work surface covered with paper towels and press each piece firmly with your hands. Pat the fish dry with paper towels and return to the soaking dish. Cover with fresh water, soaking and draining a total of three more times (for a total of 4 times in all).
  • Place the rinsed and dried salt cod in an airtight container until ready to use, and refrigerate for up to 1 week.

PORTUGUESE-STYLE SALT COD FRITTERS WITH LEMON AND OLIVES



Portuguese-Style Salt Cod Fritters with Lemon and Olives image

Provided by Tyler Florence

Categories     Milk/Cream     Citrus     Fish     Garlic     Olive     Potato     Fry     Super Bowl     Cod     Poker/Game Night     Pan-Fry     Thyme     Cilantro     Boil

Yield Makes about 25 fritters

Number Of Ingredients 17

1 pound dried, boneless salt cod
2 cups milk
3 garlic cloves
2 bay leaves
1/2 small bunch fresh thyme
4 starchy potatoes, such as Idaho
1 large onion, finely chopped
2 garlic cloves, minced
1 handful fresh flat-leaf parsley, chopped
1 handful fresh cilantro, chopped
2 large eggs
1 to 2 tablespoons milk, as needed
Freshly ground black pepper
Kosher salt, if needed
Peanut oil, for frying
1 cup oil-cured black olives
Lemon wedges, for serving

Steps:

  • Starting a day ahead, soak the dried cod in cold water for 18 to 24 hours, changing the water several times to remove the majority of the salt. Drain the cod, rinse, and put it in a large pot. Add the milk, garlic, bay leaves, thyme, and enough water to cover the cod by 1 inch; cooking the cod in milk keeps it very moist. Bring to a boil, then simmer gently over medium-low heat for 20 minutes, or until the cod is tender and pliable. Drain (discard the milk) and rinse the fish well, then flake it into a bowl, removing any little bits of skin and bone.
  • While the cod is cooking, put the potatoes in a pot with water to cover, bring to a boil, then simmer over medium heat for 20 to 25 minutes, until very tender. Drain the potatoes, peel, and mash them well into a bowl with a potato masher, or pass them through a ricer or sieve.
  • Add the cod to the bowl with the potatoes, along with the onion, minced garlic, parsley, cilantro, and eggs. Beat the mixture vigorously with a wooden spoon until it's really well combined and stiff; a spoon should stand up in it. (if it's too dry, add 1 or 2 tablespoons of milk.) Season with a pinch of pepper and taste for salt - you probably won't need to add any, as the cod itself is still salty in spit of having been soaked and boiled.
  • With lightly moistened hands or using two tablespoons, shape the cod mixture into egg-shaped balls - you should get about 25. (The cod balls can be covered and refrigerated for up to 1 day before cooking, or frozen in a tightly covered container for several weeks.)
  • Heat about 1 inch of oil in a deep, heavy skillet or pot to 370°F on a deep-fry thermometer. Add a few of the fritters to the oil and cook, turning them three or four times to get them nicely browned all over. Carefully lift them our of the pan with a slotted spoon and drain on a platter lined with paper towels. Keep going to cook all of the fritters. Taste one and, if needed, sprinkle with salt while the fritters are still hot. Serve hot or at room temperature with a pile of olives and lemon wedges.

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