Brazilian Cuisine
Codfish Croquettes (Bolinho de Bacalhau)
Bolinho de bacalhau is a legendary salt-cod and potato croquette, representing a profound culinary bridge between Portugal and Brazil. Crisp and golden on the outside, they open up to reveal a pillowy, fiber-rich interior packed with savory dried cod, fresh parsley, and a hint of nutmeg. A star of Brazilian bar culture (comida de boteco), these bite-sized treats are best enjoyed hot, drizzled with olive oil, alongside a cold beer.
Dishday
Recipe overview
- Total time
- 60 min
- Prep
- 40 min
- Cooking
- 20 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Brazilian Cuisine
Nutrition
per serving
- Calories
- 310 kcal
- Protein
- 14 g
- Fat
- 15 g
- Carbs
- 28 g
- Fiber
- 2.5 g
Step by step
Method
- 01
If using traditional salt cod, soak it in cold water in the f…
If using traditional salt cod, soak it in cold water in the fridge for 24-36 hours, changing the water several times. Skip for fresh fish.
- 02
Boil the potatoes in their skins until completely tender
Boil the potatoes in their skins until completely tender. In a separate pot, poach the cod for 10-12 minutes. Drain, then remove skin and any bones.
- 03
Peel the hot potatoes and mash thoroughly using a ricer to ge…
Peel the hot potatoes and mash thoroughly using a ricer to get a smooth, dry paste. Let it cool slightly.
- 04
Place the cod in a clean kitchen towel and rub or shred it vi…
Place the cod in a clean kitchen towel and rub or shred it vigorously with your hands to break the flesh down into very fine threads.
- 05
Sauté the finely minced onion and minced garlic in olive oil…
Sauté the finely minced onion and minced garlic in olive oil until translucent but not browned.
- 06
In a large bowl, mix the mashed potatoes, shredded cod, sauté…
In a large bowl, mix the mashed potatoes, shredded cod, sautéed aromatics, finely chopped parsley, nutmeg, and black pepper. Taste for salt, then stir in the egg yolks.
- 07
Whisk the egg whites until frothy and fold into the mixture t…
Whisk the egg whites until frothy and fold into the mixture to lighten it. Chill the mixture in the refrigerator for at least 30 minutes.
- 08
Using two tablespoons, scoop and shape the mixture into tradi…
Using two tablespoons, scoop and shape the mixture into traditional three-sided quenelles, or simply roll into small balls with damp hands.
- 09
Heat frying oil to 180°C
Heat frying oil to 180°C. Fry the croquettes in batches for 3-4 minutes until deep golden and crunchy. Drain on paper towels.
Dishday
Useful advice
Cooking tip
The type of potato matters—choose starchy varieties and mash them while hot using a potato ricer. Never use a food processor, as it turns potatoes gummy. Chilling the mixture before shaping guarantees clean, neat croquettes.
How to serve
Serve immediately out of the fryer. Provide a bottle of high-quality extra virgin olive oil to drizzle over the broken croquettes and lime wedges for squeezing.
How to store
Once shaped, freeze the uncooked croquettes on a tray for 2 hours, then transfer to a freezer bag. Deep-fry them straight from the freezer without thawing, adding about 1-2 minutes to the cooking time.
Note
If traditional salt cod (bacalhau) is unavailable, you can substitute fresh cod fillets. Skip the soaking step and poach it in salted water, though the final texture will be slightly less fibrous than the original version.
