Portuguese Salt Cod Croquettes with Aioli Pastéis de Bacalhau com Maionese de Alho

Whenever someone asks what my favourite food is, my mind fills with so many dishes. How can I possibly choose just one? If I really had to, though, Pastéis de Bacalhau would be right at the top of the list. I’ve always been more of a savoury person than a dessert lover, which might explain my deep loyalty to these golden little fritters.

They’re everything I love in a bite: crisp and deeply golden on the outside, soft and comforting on the inside. I could happily eat them every day, and I secretly love them even more when they’re cold from the fridge. Traditionally, we serve them just as they are, but recently I’ve started pairing them with a simple Spanish-style garlic allioli (often called aioli in English). It’s not traditional, but it is absolutely delicious – and in my kitchen, that’s what matters most.

Celebrating Portuguese Cuisine: A Love for Pastéis de Bacalhau

The Heart of Portuguese Cooking

There’s something magical about Portuguese cuisine. It’s a blend of flavours, traditions, and stories passed down through generations. When I think of home, I think of the rich aromas wafting through the kitchen, the laughter shared over meals, and the joy of cooking with loved ones.

Why Pastéis de Bacalhau?

So, why do I adore Pastéis de Bacalhau so much? Well, these delightful salt cod fritters are more than just food; they’re a connection to my roots. Each bite transports me back to family gatherings, where we’d gather around the table, sharing stories and enjoying each other's company.

A Recipe Worth Sharing

Now, let’s dive into the recipe! Making Pastéis de Bacalhau is a labour of love, but trust me, it’s worth every minute. Here’s how you can create these delicious fritters at home.

Portuguese Salt Cod Croquettes with Garlic Aioli

Makes about 30–35 egg-sized fritters

For the Croquettes

• 750 g salt cod, desalted and rehydrated, ready to cook

• 600 g low-starch, waxy potatoes (such as Maris Piper), skin on, left whole

• 1 small onion, finely minced (about 50 g)

• 2 garlic cloves, finely minced

• 75 g fresh flat-leaf parsley, finely chopped

• 3 large eggs (you may not need them all)

• 60 ml extra virgin olive oil

• Salt and pepper, to taste

• Vegetable oil, for frying (enough to fill your frying pan halfway up the sides)

  
  

For the Aioli

Makes about 250 ml / 1 cup

• 2 egg yolks

• 4 garlic cloves

• ¼ tsp sweet paprika (pimentón)

• 2 tsp lemon juice or white wine vinegar, divided

• 125 ml vegetable oil

• 125 ml extra virgin olive oil

• 30 g fresh parsley, finely chopped (for colour and freshness)

• Salt and white pepper, to taste

  
  

Method: Croquettes

1. Cook the Cod and Potatoes. Place the potatoes and salt cod together in a large stockpot and gently bring to the boil. Cook the cod for about 8 minutes, then lift it out with a slotted spoon and set aside. Continue cooking the potatoes for another 20–30 minutes, or until a knife slides through easily.

   
   

2. Prepare the Potatoes. Drain the potatoes. Once they’re cool enough to handle, peel them, place them in a large mixing bowl, and mash until smooth.

   
   

3. Cook the Aromatics. In a small frying pan, add the olive oil, onion, and garlic. Cook gently over low heat until the onion is soft and translucent, without letting it colour. Add this mixture to the mashed potatoes.

   
   

4. Shred the Cod. Remove any skin and pin bones from the salt cod. Place the cod on one half of a clean tea towel, fold the other half over the top, and rub vigorously with the heels of your hands. This will give you beautifully fine, shredded pieces of cod.

   
   

5. Combine the Mixture. Add the shredded cod to the potato mixture and mix well. Taste and season with salt and pepper.

   
   

6. Add Eggs and Parsley. Add the eggs one at a time, mixing after each addition. The mixture should be thick, well-bound, and not too wet – you may not need all three eggs. Stir in the chopped parsley. Chill the mixture until completely cold before frying.

   
   

7. Shape and Fry. Heat the vegetable oil in a frying pan to about 190ºC. Using two soup spoons, shape the mixture into quenelles (an egg-like shape) by passing the mixture back and forth between the spoons. Fry a few croquettes at a time, so as not to crowd the pan or lower the oil temperature too much. Gently roll them in the oil with a fork until evenly golden brown on all sides.

   
   

8. Drain and Serve. Transfer to paper towels to drain. Serve immediately – with or without the aioli – or enjoy them cold later (they’re wonderful both ways).

   
   

Method: Garlic Aioli

1. Blend the Base. In a food processor, add the garlic, egg yolks, and half of the vinegar or lemon juice.

   
   

2. Emulsify with the Oils. With the motor running, very slowly drizzle in the oils until a thick mayonnaise starts to form. If it becomes too thick, add the remaining vinegar or lemon juice. If the mixture splits, stop adding oil and keep blending until it comes back together, then continue adding the rest of the oil.

   
   

3. Finish and Season. Transfer the aioli to a bowl. Season with salt and white pepper to taste. Stir through the chopped parsley. The aioli will keep in an airtight container in the fridge for 4–5 days.

   
   
   
   

A Culinary Journey

Cooking these fritters is not just about the food; it’s about the experience. It’s about gathering with friends and family, sharing laughter, and creating memories. So, the next time you’re in the kitchen, remember that every dish tells a story.

I hope you enjoy making Pastéis de Bacalhau as much as I do. They are a true celebration of Portuguese culture and a delicious way to connect with our heritage. Happy cooking!

Links for Further Exploration:

• For more traditional recipes, check out The Purple Door Supper Club