Tried & Tested Bolinhas de Bacalhau
Posted by Laura on 3 Feb 2015
To kick off our Iberian promotion I thought it would be fitting to try out a Portuguese recipe and wine match. After a little research I came across a recipe for Bacalhau fritters, or 'Bolinhos Bacalhau' - a traditional Portuguese dish, I'm told, and a version of their classic salt cod Bacalhau.
With these tapas-style bites I tasted the Quinta do Crasto Douro White, 2013. On its own, the wine is perfect if you're looking for something lighter early in the week, with its refreshing, easy drinking hints of citrus and apple. When drinking with this dish it is enhanced by the vibrant lime that helps cut through the oiliness of the food, bringing a more crisp and juicy flavour to the table.
Quinta do Crasto Douro White, 2013 £11.50 £10.12 (+10% off 12+ bottles)
Ingredients
(makes 16 fritters)
- 450g Cod (fresh fillets)
- 1 1/2 medium potatoes
- 4 tbsp olive oil (+ extra for later)
- 1/2 small white onion, finely chopped
- 2 small garlic cloves, finely chopped
- 1 tsp fresh thyme
- 3 tbsp fresh parsley finely chopped
- pinch of salt
- pinch of nutmeg
- 2 eggs (egg whites separated from egg yolks)
- enough oil to cover half of your fritters when frying (I used olive oil for a richer flavour)
Method below
Method
1- Put your potatoes on to boil with the skin still on
2- Place the cod in a separate pan of salted boiling water and cook for 7-10 mins making sure the water covers the cod
3- When the cod is cooked, remove from pan, drain and begin to shred your cod as finely as you can, then place to one side
4- Fry off the onion and garlic on a medium heat with 4tbsp olive oil and when the onions begin to appear see-through, add in the shredded cod. Toss mixture around for a couple of minutes, remove from the heat and add the fresh thyme
5- Once the potatoes are cooked, peel off the skin and mash thoroughly
6- Mix the mashed potato in with the cod, followed by the 2 egg yolks and combine mixture well
7- Throw in the fresh parsley, a pinch of salt, mix together and put to one side
8- Whisk together your egg whites with a pinch of salt to help foam up (an electric blender will help as you're looking to achieve stiff peaks)
9- Add the egg whites 1/3 at a time to the cod mixture and mix together
10- To make the fritter shape, use 2 dessert spoons to smooth the edges - if easier you can make into balls
11- Place fritters in the fridge to set for about half an hour
12- When ready to cook, heat your oil up in a small pan - if you can pinch a tiny bit of mixture to throw in to test the heat, it is ready when it sizzles straight away
13- The oil should cover half of your fritter so that you can cook for a couple of minutes on both sides
14- When ready, scoop your fritters out and place on a piece of kitchen towel to take away some of the oil
15- Serve with plenty of fresh lime squeezed on top to break up the oiliness of the dish.
By Olivia Moore