Portuguese · Portugal
Portuguese Baccalhau Fritters with Aioli
Crispy fritters made with salted cod, potatoes, and eggs, served with aioli.
Ingredients
Method
- Soak the salted cod in water for 24 hours, changing the water every 6 hours.
- Cook the potatoes in their skins until tender, then peel and mash them.
- In a bowl, mix mashed potatoes, flaked cod, beaten eggs, breadcrumbs, salt, and pepper.
- Form the mixture into small fritters.
- Heat olive oil in a pan and fry the fritters until golden brown.
- Drain on paper towels and garnish with chopped parsley.
- In a small bowl, mix mayonnaise, lemon juice, and minced garlic for the aioli.
- Serve the fritters with aioli.
- Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.
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