Bacalhau Balls (Deep-Fried Codfish Balls)
Golden and crispy Bacalhau balls are a Macanese specialty, combining savory salted cod with creamy mashed potatoes for a delightful crunch and tender interior.
Ingredients
12 items- Salted codfish (Bacalhau) 500g
- Potatoes 400g
- Onion 100g
- Eggs 2
- All-purpose flour 3 tbsp
- Breadcrumbs as needed
- Fresh cilantro 2 tbsp
- Lemon juice 1 tbsp
- Garlic 2 cloves
- Black pepper 1/4 tsp
- Olive oil 1 tbsp
- Vegetable oil for frying enough for deep frying
Nutrition
Steps （9 steps）
Cut the salted cod into large pieces, place in a large bowl with plenty of cold water, and refrigerate for at least 12 hours, changing the water 3-4 times to remove excess salt. Drain well.
Place the soaked cod in a pot, cover with fresh cold water, bring to a boil over high heat, then reduce to low and simmer for about 15 minutes until the fish flakes easily with a fork. Remove, let cool slightly, then peel off skin and bones and shred the flesh into fine strips.
Peel and cut potatoes into chunks, place in a pot with water to cover, bring to a boil over high heat, then reduce to medium and cook for 15-20 minutes until tender when pierced with a fork. Drain and mash until smooth. Let cool completely.
Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, cook for about 3 minutes until softened and fragrant. Remove from heat and transfer to a large bowl, including the oil.
Add the shredded cod, mashed potatoes, 1 egg, chopped cilantro, lemon juice, black pepper, and 1 tbsp flour to the bowl. Mix with a spatula until well combined and forms a dough. If too wet, add more flour; if too dry, adjust with a little water or egg.
Take portions of the dough and roll into balls about 3 cm in diameter (makes about 20). Place on a tray. If the mixture is too sticky, lightly moisten your hands with water or oil.
Prepare two bowls: one with 2 tbsp flour, and one with the remaining egg beaten. Coat each ball first in flour, then dip in beaten egg, and finally roll in breadcrumbs (if using) for a crunchy coating.
Pour enough oil into a deep pan and heat over medium heat to 170°C (a breadcrumb dropped in should sizzle and float). Fry the balls in batches for 4-5 minutes until golden and crispy, turning occasionally for even cooking.
Remove the balls with a slotted spoon and drain on paper towels. Serve hot with lemon wedges or tartar sauce.
Tips
Ensure the mashed potatoes are completely cool before mixing; otherwise the dough will become sticky. Keep the oil temperature around 170°C to avoid burning the outside while leaving the inside undercooked. For added flavor, you can mix in some chopped olives or pickles.
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