Pastéis de Bacalhau – Codfish fritters recipe

Pastéis de Bacalhau - Cod fish fritters recipe
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This time, we bring you a filling snack from Portugal. A recipe of Pastéis de bacalhau or Codfish fritters, which are a delicious treat that you can eat anytime.

Traditional Portuguese food & Bacalhau

When you think about the Portuguese dishes and traditional Portuguese food, what comes to mind? 

No trip to Portugal would be complete without indulging in this Bacalhau! 

Bacalhau (codfish) is a national obsession. In Portugal, there are numerous ways of preparing bacalhau. The simplicity of this dish along with the rich flavors it offers is what makes it so special! 

In our first article about Portuguese recipes; Bacalhau à Gomes de Sá – a salty taste of Portugal,  we went a bit through Portuguese and its affair with salted Bacalhau.

 This time we decided to share a tasty snack that will help you turn a tapas night with friends into a mouthwatering experience.

Pastéis de Bacalhau or Codfish fritters

We bring you this Pastéis de bacalhau or Codfish fritters recipe, which consists of a mix of: codfish, potatoes, onion, egg, and parsley that are fried in small oval shapes. They are a delicious snack that you can eat accompanied by a salad. 

Growing up, I used to have them often during summer, after a nice day at the beach. We used to go in the woods for picnics and these were a great lunch as they are easy to pack and delicious treats. 

It is a very common dish/snack that you can find in restaurants and cafés all over Portugal.


  • 1 codfish slice between 300gr to 700gr
  • 2 small potatoes
  • 1 tablespoon of chopped onion
  • 1 teaspoon of chopped parsley
  • One egg
  • Pinch of salt & pepper
  • Sunflower or any other oil to fry (alternatively, you bake them in the oven. They are not just as crispy that’s all.


  1. First, you boil the codfish in a pot (3 mins to boil) without salt. Once cooked, remove the codfish from the pot and boil the potatoes in the same water. Add salt.
  2. Cut the codfish to small pieces. Blend the potatoes and codfish with a blender or mixer, add the raw egg, the parsley, onion, pepper, and salt if necessary.  If the dough is too hard, add another egg. 
  3. After everything is well mixed, you make small oval shapes using 2 tablespoons and fry the dough in a pan. 

 When all is done, put them aside and wait for them to cool down. Eat with a delicious, fresh salad and white wine.

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