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These Portuguese salt cod fritters, called pastéis de bacalhau, are made with salt cod, potato, onion, and parsley and are fried for a traditional Portuguese treat. Want it? Click it. Boil the potatoes (preferably in their skins, so the potatoes don’t absorb water).
And although fresh caught Cod is delicious, what most portuguese people think of when they think of codfish is dry salt cod, bacalhau. This is not fish that has been left to sit with salt on it for a day or two.
Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours, rinse in cold water, and cut into 3-inch sections.
Codfish cakes can be served warm or room temperature. For breakfast, lunch, dinner or brunch. They are great for parties and picnics. They can be a main course or a side dish.
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