Pastel de Batata, pardon, de Bacalhau

Pastel de Bacalhau. Imagem da Wikipedia (CC)

‘Bacalhau’ is up there with ‘Fátima’ and football.

My friend Paulo Jorge walks into the cervejaria for a late afternoon snack and asks: “Senhor Manuel, dê-me aí um pastel de batata, se faz favor”,

Of course he meant a ‘pastel de bacalhau’, probably the most iconic of Portuguese snacks. But because most of this ‘codfish cake’ or salt ‘cod fritter’ is made of potato, sometimes, ‘bacalhau’ is only in the name.

In the north of Portugal and Brazil, it is known as ‘Bolinho de Bacalhau’. Confused? Well, it can be, but it could be worth the effort to know more about it.

If you are lucky, you will experiment a crisp outside, followed by soft and fluffy inside with a suggestion of the cod in small flakes. Just the right amount. What it shouldn’t be: lame, oily and tasteless.

The proper ones use the following ingredients:

• Potatoes. Floury, boiled and skinless;

• Egg yolk and white, separated x2

• Parsley. Lot’s of it

• Bacalhau. Salted, soaked and boiled (uff…). Alternatively, use the pre-soaked frozen version. Not as good and proper, but saves you on the overnight soaking and guessing when it will be ready.

• Garlic

•. Onion, white and sweet

•. Oil for frying. Clean and neutral

I will come back soon to guide you through the making process.

If you can’t wait to start, drop me a line and I’ll try to help. But keep in mind that is not an easy task for a novice. Meanwhile, go out there and have one with a cool beer or a glass of white wine. Or two.