Golden Bolinho de Bacalhau Recipe | Crispy Cod Fritters (Easy!

Golden Bolinho de Bacalhau Recipe | Crispy Cod Fritters (Easy!)

Every time I think about making bolinho de bacalhau, I’m back in my aunt’s kitchen in Salvador, the radio playing samba low while the oil hissed in the deep skillet. She’d pull the salted cod from the pantry, give it a quick rinse, and we’d sit at the table tearing the flaky pieces apart, laughing when a stray bone slipped in. Those little fritters were our weekend ritual—crunchy on the outside, soft and buttery inside, the kind of bite that makes you close your eyes and remember home.

Turns out the dish traces back to Portugal, but Brazilians made it their own with a splash of local flavor. My grandma always said the secret isn’t a fancy spice; it’s the way you treat the potatoes—mash them just enough so they hold together, but not so smooth that they lose that earthy bite. If your fritters have ever turned out dry or fell apart in the oil, trust me, I’ve been there too. The trick is a cold batter and a quick dip before they hit the hot oil.

And honestly, there’s something magical about watching those golden balls puff up, the scent of frying cod mixing with a hint of onion and parsley. It’s the kind of smell that pulls neighbors over the fence, asking “What’s cooking?” and ending up with a plate of warm bolinhos and a story or two. So grab your skillet, roll up your sleeves, and let’s make a batch that’ll have everyone reaching for seconds.

Instructions

Drain the soaked cod, pat it dry, and shred it into small pieces.

In a large bowl combine the mashed potatoes, shredded cod, chopped onion, beaten eggs, parsley, and black pepper. Mix until just blended—don’t overwork the batter.

Heat a generous layer of olive oil in a deep skillet over medium‑high heat until it shimmers.

Drop spoonfuls of the mixture into the oil, flatten lightly with the back of the spoon, and fry for 2‑3 minutes per side, or until golden and crisp.

Transfer the fritters to a paper‑towel‑lined plate, sprinkle with a pinch of extra pepper if you like, and serve hot with olives or a simple salad.