Fluminense Cod Fritters

Fluminense Cod Fritters, also known as "Bolinho de Bacalhau," are a staple of Brazilian cuisine, particularly in the state of Rio de Janeiro. These savory delights have a rich history tied to Portuguese culinary traditions and are celebrated for their delicious combination of salted cod and creamy potatoes. Each bite tells a story of cultural fusion and family gatherings.

History and Background

The dish traces its roots back to Portuguese immigrants who brought preserved fish techniques to Brazil in the 19th century. "Bacalhau," meaning cod in Portuguese, was preserved through salting, making it a valuable commodity during long sea voyages. As the recipe evolved in Brazil, it adapted to local ingredients and tastes, becoming an iconic appetizer or snack, especially during festive occasions and at neighborhood street markets.

Ingredients

• Cod – 500g, salted and dried
• Potatoes – 400g, peeled and boiled
• Onion – 1, finely chopped
• Garlic – 2 cloves, minced
• Parsley – 2 tablespoons, chopped
• Eggs – 2
• Olive oil – for deep frying
• Salt – to taste
• Pepper – to taste

Preparation

Before getting started with the preparation, it is crucial to desalt the cod. This process ensures that the fritters have a balanced flavor and aren’t overwhelmingly salty.

Desalting the Cod

1. Rinse the cod under cold water to remove the excess salt from its surface.
2. Soak the cod in a large bowl of cold water, making sure the water fully covers the fish.
3. Change the water every four to six hours over 24 to 48 hours, depending on the thickness and initial saltiness of the cod.
4. Once desalinated, cook the cod in boiling water for about 10 minutes, then drain and allow it to cool.

Making the Fritters

• With the cod cooled, flake it into small pieces, ensuring no bones remain.
• In a mixing bowl, mash the boiled potatoes until smooth. Add the flaked cod, chopped onions, minced garlic, and parsley.
• Beat the eggs in a separate bowl and blend them into the potato and cod mixture.
• Season with salt and pepper according to your liking. Mix well until all the ingredients are evenly incorporated.

Cooking Process

Choosing the right timing and method for frying the fritters is crucial to achieve the perfect combination of crispy exterior and tender interior. Consider setting a cooking timer to help you keep track.

1. In a deep frying pan, heat the olive oil to 180°C (360°F).
2. Shape the mixture into small balls or ovals, roughly the size of a golf ball.
3. Once the olive oil is hot, gently place the fritters into the pan. Fry in small batches to avoid overcrowding.
4. Fry the fritters for about 3 to 4 minutes on each side, or until they turn a golden brown color.
5. Use a slotted spoon to remove the fritters from the oil, draining them on paper towels to remove excess oil.

How to Enjoy Fluminense Cod Fritters

Fluminense Cod Fritters are best enjoyed hot, right from the pan. They make an excellent appetizer or snack, perfect for casual get-togethers or more formal dinner parties. These savory bites can be served with a side of lime wedges and a sprinkle of additional chopped parsley for an extra burst of freshness. Pair them with a chilled glass of white wine or a refreshing caipirinha to complement their rich flavors.

Whether you're enjoying these morsels on their own or as part of a larger spread, Fluminense Cod Fritters bring a touch of cultural heritage to any meal.

Remember, the success of these fritters lies not only in their taste but also in their texture and presentation. Each bite should offer a perfect harmony of flavors that reflect the culinary traditions from which they were born.