How to make Pataniscas de Bacalhau

how to make pataniscas

Last year I tasted Bacalhau or cod for the first time and I must say, it was mouth watering! So, to see that there is a recipe called Pataniscas de Bacalhau (salt cod fish fritters), simply excited me.

Here is a simple recipe for you to follow to make your very own, if you do not know how already.


1 lb boneless Salt Bacalhau minced

4  eggs

1 1/2 cups flour

1/2 small minced onion (or Scallions)

2 teaspoons fresh minced parsley (or 1 tsp dry)

1/4 tsp black pepper

1/2 tsp garlic powder

1 tablespoon  olive oil

salt to taste

1 cup of cold water from poaching the bacalhau

1/2 teaspoon baking soda optional

1/4 cup Olive oil for frying

1/4 cup Vegetable oil for frying


Hydrate the Cod in water for 1-2 days in cold water in refrigerator changing the water 2 times a day.

Cook the Salt Cod in boiling water for about 5-8 minutes. Let it cool, and then shred it into flakes. Reserve 1 cup of water and let it cool.

In a bowl, mix onion, parsley, bacalhau, flour, salt, pepper, garlic powder, and the olive oil, and mix well. Beat the eggs with the cold water and add to the bacalhau mix. Stir well to incorporate.

Add more salt and pepper is desired. Note: I like a pancake like texture and appearance so I make a thinner batter. If you like a thicker style flat cake use less water.

In a heavy skillet, add half of both oils to reach 1/4 inch in pan and heat to medium.

Note: (You may use all veg oil, or corn oil if you wish).

Test the oil temp by placing a tiny amount of batter in oil. If batter sizzles it’s ready to fry in. (If you see the oil begin to smoke, lower the heat.)

Spoon silver dollar size pancake batter into pan. Pat them down to cook flat into oval shapes to about 1/4 inch. Cook until golden brown on each side.

Place them onto paper towels or use brown paper lunch bags to absorb any grease.  Serve hot or cold….Top with squeezed lemon if desired. Make a double batch because they’re better the next day.

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