Fried Bacalhau

Introduction

History

Bacalhau has been a staple in Portuguese cuisine for centuries, dating back to the time when codfish was preserved in salt to make it last longer during long sea voyages. The tradition of soaking and cooking bacalhau has been passed down through generations, resulting in a variety of delicious recipes like Fried Bacalhau.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Soaking the bacalhau in water before cooking is essential to remove excess salt and soften the fish.

- Be sure to remove the skin and bones from the bacalhau before pounding it into a silky texture.

- Use a tablespoon to shape the bacalhau mixture into uniform oval shapes for even cooking.

- Deep fry the bacalhau balls over medium heat to ensure they cook through and turn golden brown.

Serving Suggestions

Fried Bacalhau can be served as an appetizer with a side of tartar sauce or aioli for dipping.

Cooking Techniques

Deep frying is the traditional cooking technique for Fried Bacalhau, but you can also bake or air fry the bacalhau balls for a healthier option.

Ingredient Substitutions

If you can't find bacalhau, you can use fresh cod or haddock as a substitute.

- Green onions can be replaced with regular onions or chives.

Make Ahead Tips

You can prepare the bacalhau mixture ahead of time and refrigerate it until ready to fry. This makes it a convenient dish for entertaining.

Presentation Ideas

Serve Fried Bacalhau on a platter garnished with lemon wedges and fresh herbs for a beautiful presentation.

Pairing Recommendations

Fried Bacalhau pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftover Fried Bacalhau in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer until heated through.

Nutrition Information

Calories per serving

Each serving of Fried Bacalhau contains approximately 250 calories.

Carbohydrates

Each serving of Fried Bacalhau contains approximately 15 grams of carbohydrates.

Fats

Each serving of Fried Bacalhau contains approximately 10 grams of fats.

Proteins

Each serving of Fried Bacalhau contains approximately 20 grams of proteins.

Vitamins and minerals

Fried Bacalhau is a good source of vitamin B12, vitamin D, and selenium.

Alergens

Fried Bacalhau contains fish, eggs, and potatoes, which may be allergens for some individuals.

Summary

Fried Bacalhau is a nutritious dish rich in proteins and essential vitamins and minerals. However, it is also high in fats and carbohydrates, so it should be enjoyed in moderation as part of a balanced diet.

Summary

Fried Bacalhau is a delicious and crispy appetizer that is perfect for entertaining or enjoying as a snack. With its rich history and flavorful ingredients, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my grandmother. She was a master in the kitchen, with a vast collection of recipes passed down through generations.

One day, while rummaging through her old recipe books, I came across a faded, stained piece of paper tucked away in the back of a drawer. It was a recipe for Fried Bacalhau, a dish I had never heard of before. Intrigued, I asked my grandmother about it, and she smiled knowingly, telling me that it was a family recipe from her own mother.

She explained to me that bacalhau, or salted cod, was a staple in Portuguese cuisine, and that this particular recipe was a favorite in our family for generations. She taught me how to prepare the cod, soaking it in water for days to remove the excess salt, before shredding it into small pieces.

Next, she showed me how to make the batter, a simple mixture of flour, eggs, and water, seasoned with a blend of herbs and spices. She dipped each piece of cod into the batter, coating it evenly before frying it in hot oil until golden brown and crispy.

The aroma that filled the kitchen as the bacalhau sizzled in the pan was intoxicating, and I could hardly wait to taste the finished dish. When it was finally ready, my grandmother served it to me with a side of fresh lemon wedges and a sprinkling of parsley. The first bite was a revelation - the tender, flaky cod paired perfectly with the crispy, savory batter, creating a dish that was both comforting and satisfying.

From that moment on, Fried Bacalhau became a regular presence at our family gatherings and holiday meals. My grandmother would make it with love and care, passing down the tradition to me and my siblings. As I grew older, I continued to hone my skills in the kitchen, perfecting the recipe and adding my own twists and variations.

I learned to experiment with different seasonings and accompaniments, pairing the bacalhau with a creamy garlic aioli or a tangy tomato salsa. I even tried my hand at baking the cod instead of frying it, creating a lighter, healthier version of the dish that was just as delicious.

Through the years, I have shared this recipe with friends and neighbors, spreading the joy of Fried Bacalhau far and wide. Each time I make it, I am reminded of that first discovery in my grandmother's kitchen, and the bond that we shared over our love of cooking and good food.

Now, as I pass on this recipe to my own grandchildren, I hope that they will feel the same thrill and excitement that I did when I first learned to make Fried Bacalhau. May they create their own memories in the kitchen, sharing this dish with loved ones and passing on the tradition for generations to come.

Categories

| Cod Recipes | Macanese Meat Dishes | Macanese Recipes | Portuguese Recipes | Potato Recipes | Russet Potato Recipes | Shallot Recipes | White Pepper Recipes |

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