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Bolinos de Bacalhau - Brazilian Deep Fried Fish Fritters

These are my version of the traditional deep fried salt cod fritters – I’ve used fresh haddock but if you can get hold of salt cod lucky you! These are great to serve with drinks at a party.


  • 2 lb 3oz haddock fillets, skin on, scaled and pinboned

  • 0.25 pint milk

  • 2 bay leaves

  • 2 lb 3oz potatoes peeled

  • 1 bunch fresh flat-leaf parsley finely chopped

  • 1 handful fresh mint finely chopped

  • 2 lemons zest only

  • 2 eggs

  • 1 red chilli finely chopped

  • sea salt & freshly ground black pepper

  • 4 oz plain flour

  • sunflower oil for frying

  • lemon to serve


  • 1.

    Preheat the oven to190 degrees C.

  • 2.

    Cook the haddock with the milk and bay leaves, in a tray covered with foil, for 15 minutes.

  • 3.

    Cook the potatoes in boiling salted water for about 15 minutes until soft. Drain them, then dry out in the pan on the heat and mash.

  • 4.

    Flake the cooked fish into a large bowl, picking out any bones. Add the mashed potato, finely chopped parsley and mint, lemon zest, eggs, chilli and salt and pepper. Mix well, taste … and add more salt if necessary.

  • 5.

    Flour your work surface, then take 1 tablespoon of the mix in your hands with a little flour and make into torpedo-shaped fritters, rolling in the flour. Rough and ready is good.

  • 6.

    Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a third of the way up. Heat over a medium heat until a deep frying thermometer inserted into the oil reaches 360 degrees F. (If you don’t have a thermometer, a cube of bread will brown in about 3 minutes.) Deep-fry the fritters for about 5 minutes until brown and crispy. Drain on kitchen towel, sprinkle with sea salt and serve on a large plate with lots of lemon halves.


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