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Home Food & Drinks Recipes Cooking Lisbon fish cakes

Lisbon fish cakes

Recipe
Fish
Portugal

Salting and drying intensifies the flavor of the bacalhau. However, the fish must be soaked for 24 to 48 hours before preparation so that it becomes soft and edible again.

Antonio Bras

Ingredients for the fish cakes:

Ingredients (10 servings)
300 g cod fillet (ready to cook)
1 lemon
50 ml milk
50 ml white wine
1/2 bunch parsley
50 g flour
3 eggs
1/2 teaspoon(s) baking powder
1 teaspoon(s) black pepper
sea salt

For deep-frying:

Ingredients (10 servings)
500 ml frying oil
200 ml olive oil

Preparation of the fish cakes

  • Rinse the cod fillet briefly under cold water and pat dry. Squeeze the lemon. Place the lemon juice, milk and white wine in a bowl, mix to make a marinade and marinate the cod in it for approx. 2 hours. The marinade may curdle a little, but this is not a problem.
  • Wash the parsley, shake dry, remove the thick stems and finely chop the rest. Remove the cod from the marinade and tear by hand. Remove any bones.
  • Crack the eggs into a bowl and whisk vigorously with a whisk. Mix the flour and baking powder, add to the eggs together with the pepper and 1 teaspoon of sea salt and stir until a smooth batter is formed.

Frying the cakes

  • Heat the frying oil and olive oil in a pan with high sides. The oil is hot enough when lots of bubbles form on a wooden spoon dipped in it.
  • Using a large spoon, add the fish mixture in portions to the hot oil, flatten slightly with the spoon and deep-fry for 2-3 minutes on both sides until golden brown.
  • Lift the cod paws out of the fat with a slotted spoon, degrease on kitchen paper and serve immediately. They are also delicious cold.

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Antonio Bras
Chef
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