BrazilianAppetizer

Recipe Story

origins & traditions

Bolinho de Bacalhau is one of Brazil's most iconic appetizers, featuring tender salted cod mixed with potatoes, eggs, and aromatic herbs, then deep-fried to golden perfection. These bite-sized fritters are a staple at Brazilian bars, restaurants, and celebrations. The combination of flaky cod with creamy potato creates an irresistible texture contrast, while fresh parsley and onions add brightness. Traditionally served piping hot with lime wedges and spicy hot sauce, these fritters are perfect for any gathering. The recipe requires advance planning to soak and desalt the cod, but the result is worth every minute. Each fritter delivers a satisfying crunch followed by a savory, slightly salty interior that captures the essence of Brazilian coastal cuisine.

Instructions

step by step

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Soak the salted cod in cold water for 24 hours, changing water every 6-8 hours to remove excess salt.
Drain the cod and place in a pot with fresh water. Bring to a boil, then simmer for 15 minutes until tender.
While cod cooks, boil potatoes in a separate pot until fork-tender, about 20 minutes.
Drain cod and let cool slightly. Remove any bones and skin, then flake the fish into small pieces.
Drain and mash the potatoes until smooth.
In a large mixing bowl, combine flaked cod, mashed potatoes, minced onions, garlic, and chopped parsley.
Add eggs one at a time, mixing well after each addition.
Season with black pepper (salt usually not needed due to cod).
Mix until a thick, sticky dough forms. Refrigerate for 30 minutes to firm up.
Heat vegetable oil in a deep pot to 350°F.
Using two spoons, shape mixture into oval balls about 2 inches long.
Carefully drop balls into hot oil, frying 4-5 at a time for 3-4 minutes until golden brown.
Remove with slotted spoon and drain on paper towels.
Serve immediately with lime wedges and hot sauce.

Bolinho de Bacalhau

4.7 (36)

Golden-fried Brazilian salt cod fritters with a crispy exterior and fluffy interior, perfectly seasoned with parsley and onions. A beloved appetizer served with lime wedges and hot sauce.

medium

55 min

6 servings

Ingredients

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Main

400 grams Salmon, salted cod, soaked and desalted
3 pieces Potatoes, peeled and quartered
2 pieces Eggs, beaten

Aromatics

1 pieces Onions, finely minced
3 cloves Garlic, minced
4 tablespoons Parsley, fresh, chopped

Seasoning

1 teaspoons Black Pepper, freshly ground

Frying

4 cups Vegetable Oil, for deep frying

Serving

2 pieces Lime, cut into wedges (optional)
2 teaspoons Hot Sauce, Brazilian hot sauce (optional)

Chef Tips

expert advice

•The key to perfect bolinhos is properly desalting the cod—don't skip the soaking process.

•If mixture is too wet, add a tablespoon of flour at a time.

•For extra flavor, add a pinch of nutmeg to the mixture.

•These freeze beautifully—freeze uncooked balls on a tray, then transfer to bags.

•Fry directly from frozen, adding 1-2 minutes to cooking time.

•The mixture should hold together but remain moist—overworking makes them dense.

•Use a kitchen thermometer to maintain oil temperature for even cooking.

Variations & Substitutions

make it your own

•For a lighter version, bake at 400°F for 20 minutes, turning halfway through.

•Fresh cod can be substituted, but add extra salt to taste.

Storage & Reheating

keeping it fresh

Storage

Store leftover cooked fritters in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze uncooked balls on a parchment-lined tray until solid, then transfer to freezer bags for up to 3 months. Label with date and cooking instructions.

Reheating

Reheat cooked fritters in a preheated 350°F oven for 10-12 minutes until heated through and crispy. Alternatively, reheat in an air fryer at 350°F for 5-7 minutes. Avoid microwaving as it makes them soggy. For frozen uncooked balls, fry directly from frozen at 350°F for 5-6 minutes until golden and cooked through.