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Bolinhos de bacalhau
Desalt the cod. Rinse off the surface salt and put it skin side up in a large bowl of cold water in the fridge. Change the water every 8 hours or so: 36 to 48 hours for thick loins, about 24 for thin pieces. Taste a flake from the thickest part; it should be pleasantly seasoned, like ham.
Tip: Skin side up lets the salt drop out of the flesh and sink. Use at least four times the fish's volume in water.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Bolinhos de bacalhau take?
49 hr 30 min all in — 40 min prep, 50 min cook, 48 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 30 pieces. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Fish, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Gluten-free, Dairy-free, Nut-free.
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What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Saucepan, Dutch oven, Spider or strainer.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
Salt cod → Fresh cod or haddock, lightly salted overnight. Sprinkle 1 tsp salt over 400 g of fish, refrigerate overnight, then poach. Softer texture and a milder flavour.
What should I watch for?
Fry one first as a test. If it splits, work in a spoon more potato; if it falls apart, add a little more beaten egg.
Any tips from this recipe?
Shred the cod finer than seems necessary. Visible flakes make a coarse, crumbly fritter. They keep two days in the fridge and reheat well in a hot oven for about 8 minutes. Portuguese shops sell bacalhau already desalted and frozen, which skips the soaking.
Can I prepare this ahead?
They keep two days in the fridge and reheat well in a hot oven for about 8 minutes.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.