Gluten-Free Naturally: Portuguese Codfish Cakes

Sunday, January 25, 2026

Portuguese Codfish Cakes

Naturally Gluten-Free Appetizers

Portuguese Codfish Cakes

(Pasteis de Bacalhau)

INGREDIENTS

10 Ozs Salted Cod, deboned and soaked overnight

14 Ozs Russet Potatoes, unpeeled

1 Small Onion, very finely chopped

2 Tbls Parsley, finely chopped

3 Large Eggs

Olive Oil, for frying

Soak the Cod

Salt Cod needs to be soaked overnight, at least 20-24 hours. Rinse the salt cod well under running water to remove any surface salt. Then place the cod in a large, covered, bowl or pot. Add enough cold water to cover with an extra inch or two. Cover tightly and set aside, changing the water every few hours. Let soak overnight, changing the water again in the morning every few hours. Take a nibble to test the salt level. If the cod seems too salty, change the water again and let it sit for a few more hours. You can always add more salt to the recipe later, but you can’t take any more salt away once the cod has been incorporated into your recipe.

Prepare the Potatoes

Boil the potatoes, preferably in their skins so the potatoes don't absorb water. When done, drain the water off and allow the potatoes to cool. When cool enough to handle, peel the potatoes, break them up and place them in a large mixing bow to mash by hand or with an electric mixer. A stand mixer actually works best for this.

Prepare the Cod

Meantime, simmer the previous soaked cod in enough boiling water to cover until tender, about 20 minutes. Drain the cod and allow to cool. When cool enough to handle discard the skin and with your fingers remove any bones and separate the fish into fine flakes. Be careful to remove all of the bones.

Making the Cakes

Mix the cod with the mashed potatoes and add the eggs, 1 by 1, and then the onion and parsley. Taste and, if desired, season with salt. You may not need to add any, as the cod itself retains quite a lot of saltiness, in spite of being soaked and boiled. The mixture should be quite stiff, enabling a spoon to stand up in it. If you find it excessively dry, add one or two tablespoons of milk. Allow this to cool completely before deep frying.

With two tablespoons, shape the fishcakes like large eggs and place them in the hot oil (370°F/190°C), turning them three or four times to get nicely browned all over. When cooked, lift them with a big fork or slotted spoon and place them on kitchen paper, to absorb excess fat. Go on molding and frying until you use up the mixture. These wonderful treats can be enjoyed warm, chilled, or room temperature.

NOTE: Always read labels carefully

CarolAnne Le Blanc