Crispy, creamy, and brimming with flaked fish, this pastéis de bacalhau (Portuguese cod cake) recipe is primo finger food.
Portugal is known for its dizzying array of salt cod dishes, but this pastéis de bacalhau recipe from Pica-Pau restaurant is Lisbon on a plate.
When shopping for these crispy cod cakes, seek out pliable, white bacalhau fillets that aren’t stringy or yellowed, and note that desalting time will vary depending on thickness . The traditional way to shape pastéis de bacalhau is to use two spoons to make quenelles, but rolling the croquettes by hand is easier for those unfamiliar with the technique.Featured in “The Top 13 Dishes to Try in Lisbon,” by Kitty Greenwald.
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