The origins of Codfish Fritters date back centuries ago when salted cod was a significant source of protein for fishermen and their families. This dish became a practical and delicious way to enjoy cod throughout the year.
The historical and delicious Codfish Fritters or Pataniscas originate from the Estremadura region and consist of shredded codfish pieces fried in a batter made of wheat flour, seasoned with salt, pepper, and parsley.
This specialty is one of the most successful recipes in Portuguese gastronomy. The historical and delicious Codfish Fritters can be served as a snack, appetizer, or main course, accompanied by various types of rice and/or salads.
Fritters are practical preparations, but not always well-made.
The oldest recipe for a similar product is that of “Salted Codfish Croquettes” from the book by Viscount of Vilarinho de São Romão, 1841, titled “Art of the Cook and the Butler”.
In 1973, Maria Odete Cortes Valente, in her book “Cozinha Regional Portuguesa”, presents patanisca as we know it today, with shredded cod and a batter made with flour, milk, salt, pepper and parsley.
Around 1982, Maria de Lourdes Modesto, in her acclaimed book “Cozinha Tradicional Portuguesa”, included patanisca as a dish from Estremadura.
In 1987, in “Livro de bem comer: crónicas de uma gastronomia portuguesa”, its author, José Quitério, refers to codfish pataniscas as a dish from Lisbon’s recipes.
In 1998, in the book “Comeres de Lisboa” by António Manuel Couto Viana and Ceferera Carrera, the recipe is presented to us a little differently, and that is where the eggs and chopped onions are included.
In 1990, at the 1st Lisbon Gastronomy Competition, codfish patanisca was included in the list of dishes in the competition, once again certifying its Lisbon identity.
And in 2014, Maria de Lourdes Modesto wrote: “I often use the word patanisca to describe a flattened, cracker-like fried food. However, it’s rare that the appearance of the starter, or amuse-bouche, which I enjoy so much, corresponds to what I ordered. (…) I’m told that in the old days, 50 years ago, they were made with raw cod, well soaked, made into chips, and marinated in milk and lemon (…) Pataniscas, have evolved, and today they are made with boiled cod (…)”
Codfish Fritters are a tribute to the simplicity and authentic flavor of Portuguese cuisine. Every bite carries centuries of history, reminding us of the significance of codfish on Portuguese tables throughout time.
This dish, with its crispy exterior and soft interior, is a true celebration of the versatility of codfish and Portugal’s culinary creativity.
If you wish to experience a snack that captures the heart of Portuguese gastronomic tradition, be sure to savor the delicious Codfish Fritters.
Ingredients:
| Ingredients |
Units |
Grams |
Ounces |
Pounds |
Teaspoons |
Tablespoons |
Cups |
| Codfish Loins |
2 |
|
0.00 |
0.00 |
0.0 |
0 |
0.0 |
| All-purpose flour |
|
150 |
5.29 |
0.33 |
26.4 |
11 |
3/4 |
| Parsley |
Chopped |
15 |
0.53 |
0.03 |
2.6 |
1 |
0.1 |
| Poaching water |
|
240 |
8.47 |
0.53 |
42.2 |
17 |
1 |
| Olive Oil |
|
500 |
17.64 |
1.10 |
87.9 |
35 |
2.08 |
| Onion |
1 sliced |
|
|
|
|
|
|
| Eggs |
3 |
|
|
|
|
|
|
| Garlic Cloves |
2 + 1 |
|
|
|
|
|
|
| Bay leaf |
1 |
|
|
|
|
|
|
| Salt & Pepper |
To taste |
|
|
|
|
|
|
| Nutmeg powder |
To taste |
|
|
|
|
|
|
Preparation
The first task is to rehydrate the salt cod – see instructions at the end of this article*
Bring about 1 liter or 1 quart of water to a simmer (enough to cover your cod loins).
Simmer the cod for about 10 minutes, with a bay leaf and 1 garlic clove for a flavoured taste.
Turn off the heat after 10 minutes and let it rest for an additional 5 minutes.
Set aside 3/4 of a cup of the poaching water. (You will use some of this water later to make a batter).
The next step is to remove all the fish bones and skin and shred the cod into small pieces.
In a skillet add 1 liter or 1 quart of Olive Oil. Bring it up to a temperature of about 185ºC or 365°F.
In a bowl, add the flour, the cooled down poaching water and salt to taste to start your batter. Add the eggs, one by one and afterwards add the finely sliced onion, the shredded cod, the parsley, and season with pepper, nutmeg powder, and salt to taste. Add additional poaching water if your batter is too thick – it should be a little thicker than pancake batter.
Use a serving spoon to gather up about 2- 3 tablespoons of batter and carefully drop it into the hot oil. (the batter should start bubbling right away if it’s not it means your oil’s not hot enough). Cook each fritter for about 2 minutes on each side, so they turn a delicious golden-brown colour. Let them rest of on kitchen paper to remove excess oil.
And there you have it – a rich, flavoured, and easy-to-make recipe that will bewitch your taste buds.
