Gluten-Free Naturally: Bacalhau Portuguese Fish Cakes

Wednesday, December 10, 2025

Bacalhau Portuguese Fish Cakes

Naturally Gluten-Free Meals

Bacalhau

Portuguese Fish Cakes

Gluten-Free traditional fish cakes from Portugal. Torpedo-shaped fish cakes prepared with salt cod, mashed potatoes, egg, onion and parsley.

INGREDIENTS
1.5 lb Salt Cod Fish
1.5 lb Russet Potatoes
1 ½ Cup Onion, finely chopped
1 Cup Parsley, chopped
¼ Cup Garlic, finely chopped
2 Eggs, lightly beaten

Vegetable Oil, for deep frying
Lemons, sliced

INSTRUCTIONS
Prepare the salt cod a day or two before making the fish cakes. In the refrigerator, soak the salt cod in cold water for 24-48 hours and change the water each evening, and again in the morning.

Peel and cut potatoes for boiling, place them into a large pot and cover with water. Chop the parsley, the onion, and the garlic very finely. Boil the potatoes until done, about 30 minutes. To test for doneness, pierce a potato with a sharp knife and lift up out of the water. If the potato falls off easily, they’re done. Pour the potatoes in a large strainer or colander and allow to cool.

If you can save the potato water, simply reuse that. If not refill the pot with fresh water and add the salt cod. Bring to a boil, then reduce the heat to a soft boil to cook for about 8 minutes. The cod will begin to fall apart when it’s done.

Move the cooled potatoes to a large bowl or mixer for mashing. Add the chopped onion, parsley and garlic to the potatoes, don’t mix yet. Pour the cod in the strainer and allow to cool. Once cool to the touch, begin to remove the skin and bones from the fish. Work one fish at a time while crumbling in your fingers, careful to check for bones. Mash the potatoes, chopped items, eggs, and cod together with a potato masher or mixer, to achieve a rough mash, not smooth or creamy.

Using a small/medium scoop or two tablespoons scoop the mash and shape into a torpedo shape. Fry the fish cakes until golden brown. Drain on a plate lined with paper towel. Serve hot, warm or chilled, with a few wedges of lemon.

Note: Russet potatoes work best because they tend to be dry. Too much moisture in the final mix with cause bubble-up issues when frying.

NOTE: Always read labels carefully

CarolAnne Le Blanc