Warm, crisp, and savoury, Pasteis de Bacalhau make an easy addition to any meal. Serve them with lemon wedges or a green salad for a light, balanced plate that always feels satisfying.
When I was 18, I went on holiday to Portugal with my parents. It was one of the best trips of my life. We flew to Lisbon, rented a car, and spent our days driving through the country in spring. The sun was shining, the sky was so blue, and the light was almost magical.
Portugal stole my heart. While most travellers stay around Lisbon, Oporto, or the Algarve, we ventured further. I still remember the charm of Évora with its Roman temple, the peaceful countryside of Alentejo filled with cork oaks and olive trees, Fátima, Batalha with its unfinished monastery, and Tomar with its Templar Church and Castle. Every stop was filled with history, warmth, and the friendliest people.
And, of course, the food! Besides the best Pasteis de Nata I’ve ever eaten, I completely fell in love with Pasteis de Bacalhau, also known as codfish cakes or cod fritters. They’re crispy golden croquettes made with salted cod and potato. I ate them almost every day, and I’ve been searching for the perfect recipe ever since. This one finally brought me back to those memories. Crunchy on the outside, soft and creamy inside, exactly how they should be.
Reasons to Cook Pasteis de Bacalhau at Home
- Can be made into small bites for appetisers or larger portions for a satisfying main dish.
- Keeps well in the fridge and reheats nicely in the oven without turning greasy.
- Brings the flavour of Portugal to your kitchen, giving you a real taste of traditional coastal cooking.
Key Ingredients for Pasteis de Bacalhau
Salted Cod
Soaking and shredding the cod gives it a flaky texture and savoury flavour that defines the dish. I prefer using thicker fillets, as they hold their shape better after boiling.
Potatoes
Provide mild sweetness and help bind the mixture. When mashed or riced while still warm, they mix smoothly with the cod and create a creamy interior once fried.
Onion and Garlic
Add gentle sweetness and aroma that blend well with the fish. Finely chopping them helps distribute the flavour evenly throughout the mixture.
Parsley
Fresh parsley adds colour and a clean taste. It keeps the filling light and lifts the flavour of the cod and potatoes.
Eggs
Help combine the ingredients and add lightness to the mixture. They give the croquettes a tender texture that stays soft even after frying.
Find the complete list with measurements in the recipe card below..
How to Make Pasteis de Bacalhau
Step 1: Soak the salted cod for 24 hours, making sure to change the water often (this helps remove the excess salt).
Step 2: The next day, clean the fish by removing the skin and bones (if there are any). Boil it in hot water for 10 to 15 minutes, or until fully cooked. Drain well and place the fillet on a clean tea towel. Pat it dry, then rub it firmly with the tea towel (this helps shred the fish finely).
Step 3: Boil the potatoes in salted water. When cooked, drain them well and rice them.
Step 4: In a large bowl, combine the chopped onion, garlic, and parsley. Add the shredded cod and riced potatoes. Season with salt and pepper (taste the mixture first, as the cod may still be slightly salty). Add the lightly beaten eggs and mix until evenly combined.
Step 5: Shape the pasteis using two spoons, similar to how you would make quenelles (the mixture will be quite soft, so don’t worry if it doesn’t hold its shape perfectly).
Step 6: Deep-fry in warm oil until golden brown. Transfer the pasteis to a plate lined with paper towels (this helps absorb any excess oil).
Step 7: Serve warm with lemon wedges on the side if desired.
Frequently Asked Questions
You can, but the flavour will be milder and less distinctive. Salted cod gives these croquettes their authentic Portuguese taste.
You can mash the potatoes with a fork or masher while still warm. The texture may be slightly coarser, but the croquettes will still hold together well.
Yes, the mixture can be kept covered in the refrigerator for up to 1 day before shaping and frying. Give it a quick stir before forming the croquettes.
Yes, brush them lightly with oil and bake at 200°C – 400°F for about 20 minutes, turning halfway through. They’ll be lighter but less crisp than the fried version.
Keep the mixture firm and well combined. If it feels too soft, chill it for 15 to 20 minutes before frying so it sets and cooks evenly.
Extra Help from the Kitchen
Use a Potato Ricer – A ricer gives a smoother texture and lighter consistency than mashing. If you don’t have one, press the potatoes through a fine sieve while still warm.
Flake the Cod Evenly – After drying, rub the cod between your fingers to separate the fibres evenly. This helps the mixture stay uniform and prevents dense spots.
Add Eggs Gradually – Pour in the eggs a little at a time so you can control how soft the mixture becomes. The consistency should hold its shape but not feel dry.
Chill Before Frying – Refrigerate the shaped croquettes for about 20 minutes to help them keep their form and absorb less oil when fried.
Use Fresh Oil – Old or reused oil can dull the flavour and colour. Clean, fresh oil keeps the croquettes crisp and light in taste.
Variations and Twists
Fresh Herb Croquettes – Replace parsley with finely chopped chives or coriander for a lighter, more aromatic flavour. The herbs add freshness and a gentle lift to the mixture.
Spicy Pasteis de Bacalhau – Mix in a little chopped fresh chilli or dried chilli flakes for gentle heat that complements the savoury cod.
Lemon-Flavoured Pastéis de Bacalhau – Mix a small amount of lemon zest into the mixture for a light citrus note.
Pasteis de Bacalhau with Cheese – Combine some grated Parmigiano Reggiano or another mild cheese with the mixture for a creamier interior and richer flavour. The cheese melts slightly as they fry, giving a smooth texture inside.
Baked Pasteis de Bacalhau – Lightly brushed with oil and baked at 200°C – 400°F for about 20 minutes, turning once, for a lighter alternative to frying while keeping a crisp exterior.
Storage and Shelf Life
Store leftover cod fritters in an airtight container in the refrigerator for up to 2 days. To keep them longer, freeze the shaped croquettes before frying for up to 1 month, separating layers with baking paper.
When ready to cook, fry straight from frozen until golden. If reheating cooked ones, place them in a preheated oven at 180°C – 350°F for about 10 minutes to restore their crisp texture. Cooling them before storing helps prevent condensation and keeps the exterior from turning soft.
Explore More Fish Favourites
Pasteis de Bacalhau Recipe
Warm, crisp, and savoury, Pasteis de Bacalhau make an easy addition to any meal. Serve them with lemon wedges or a green salad for a light, balanced plate that always feels satisfying.
Ingredients
- 500 g salted cod fillets
- 500 g potatoes
- 1 onion – finely chopped
- 2 garlic cloves – finely chopped
- 1 tbsp parsley – chopped
- 3 eggs – lightly beaten
Instructions
-
Soak the salted cod for 24 hours, making sure to change the water often (this helps remove the excess salt).
-
The next day, clean the fish by removing the skin and bones (if there are any). Boil it in hot water for 10 to 15 minutes, or until fully cooked. Drain well and place the fillet on a clean tea towel. Pat it dry, then rub it firmly with the tea towel (this helps shred the fish finely).
-
Boil the potatoes in salted water. When cooked, drain them well and rice them.
-
In a large bowl, combine the chopped onion, garlic, and parsley. Add the shredded cod and riced potatoes. Season with salt and pepper (taste the mixture first, as the cod may still be slightly salty). Add the lightly beaten eggs and mix until evenly combined.
-
Shape the pasteis using two spoons, similar to how you would make quenelles (the mixture will be quite soft, so don’t worry if it doesn’t hold its shape perfectly).
-
Deep-fry in warm oil until golden brown. Transfer the pasteis to a plate lined with paper towels (this helps absorb any excess oil).
-
Serve warm with lemon wedges on the side if desired.
I love Pasteis de Bacalhau and can’t wait to try your recipe! It looks fabulous!
Pola, thanks for the recipe. I absolutely love salted cod, but never cooked it this way. I bookmark your recipe for future reference :).
These look delightful. I haven’t been to Portugal but we took a road trip around Spain and I remember that same feeling of awe. It was so beautiful and I dreamed of living there, even though I was living not far away in Italy at the time. Lucky you found the recipe.
I’m a huge fan of baccalà so I’m sure to love these. And thanks for the links to those blogs. I’m curious to know more about Portuguese cookery!
It looks a bit similar to the tuna and potato cutlets that I made.. I am sure that these are also really delicious thing! 😀
Oh man, now you’ve got me dreaming of going back to Portugal. My boyfriend made these at Christmas and they were delicious.
These look terrific. I learned about salt cod in Guatemala, where it’s called bacalao. They made it into a stew on Good Friday. These fritters, which I have heard of before but never tried, sound delicious. Thanks so much!
That is a very good recipe to make kids eat fish:) Do you think it will work if I would bake them?
I only went to Lisbon but really loved it and would also love to drive around the country some day. In the meantime I will have to make these. I am catching up on my reading and that is why I wish you and your family a late Happy New Year!
At last I’ve found the recipe ! Thank you.
I tried several times to make these but never knew about the addition of eggs. The flat leaf Parsely you show in the picture taste much better then Curley leaf if you can get it.
Just off to buy my salted cod from the Intermarche in Lagos.
This time tomorrow I’ll be enjoying them with a glass of Vhino Verde.
Thank you Manu.
These look great but I’m wondering, whilst I know it would be breaking with the tradition on the reciepe, can you use another type of fish? I’d like to make it for the kids but I don’t think they’ll eat the salted cod.
Thanks!
Hello 🙂
I’m from Portugal and “pasteis de bacalhau” it’s very good 🙂
Portuguese like cod fish, most eat every day (we have very recipes for cod fish).
Isn’t only “pasteis de bacalhau” that are good, Portuguese Food is very good and tasty.
We have :
– “feijoada, cozido à portuguesa, alheira…” (meat food),
– “bacalhau, pescada, truta, sardinhas…” (fish food)
– “toucinho do céu, travesseiros, doce da avó…” (desserts)
– etc
Come visit Portugal, you will like 🙂
PS: I like very much this photo because isn’t only for “pasteis de bacalhau” but also for mateus wine (it’s a good wine) and plate with your name (it’s typically portuguese craft)
Hi I did the recipe and mine did nt turn out as supposed to , they are too fluffy like there is air in them ? Do you know why ? Thank you