Pataniscas de Bacalhau Recipe
Pataniscas de Bacalhau are classic Portuguese pancakes. Learn how to make them at home with a few simple ingredients.
Ingredients
- 1 pound salt cod (from the loin, bone in - presoaked for about 2 days.)
- 1 cup all-purpose flour
- 1 bay leaf
- ¼ cup flat-leaf parsley (finely chopped and stems set aside)
- 1/2 lemon (squeezed to taste)
- 1 medium onion (finely chopped)
- 1/2 teaspoon nutmeg (grated fresh or ground)
- pepper (to taste)
- salt (to taste)
- vegetable oil (about 1/2 inch in a frying pan)
- 1 whole egg
- 1 cup whole milk
Equipment
Instructions
- Cook the whole cod fish with the bones, parsley stems and bay leaf in the milk over low heat until flaky - about 10 minutes.
- Once cooked, remove the cod fish from the milk. Set the milk aside and let it cool for about 10 minutes. Pull the cod fish from the bones and shred into small flakes.
- Pour the flour into a mixing bowl. Add the slightly cooled milk, parsley, egg, onions, cod fish, nutmeg, salt, pepper and stir until combined.
- Heat about a half inch of vegetable oil in a 12” sauté pan over medium heat. Once the oil is heated, use a large spoon to spoon out the mixture into the oil and form pancakes that are four to five inches in size. Cook the pancakes until they're golden brown on both sides.
- Move the pancakes to a wire rack or a plate topped with a paper towel. Let them drain for a few minutes.
- Garnish with diced parsley and serve.
Notes
- Presoak your salt cod for about 2 days, changing the water 3 to 4 times until the cod is pleasantly salty.
- Add more flour if you prefer slightly fluffier pataniscas.
Nutrition
Calories: 513kcalCarbohydrates: 31gProtein: 78gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 221mgSodium: 8015mgPotassium: 1876mgFiber: 2gSugar: 5gVitamin A: 638IUVitamin C: 18mgCalcium: 283mgIron: 5mg
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