Macau-Style Bacalhau Balls
A classic Macanese-Portuguese dish with salted cod and potato, fried until golden and crispy, savory and utterly satisfying.
Ingredients
10 items- Bacalhau (salted cod) 200 g
- Potatoes 300 g
- Onion 50 g
- Egg 1
- All-purpose flour 30 g
- Olive oil 500 ml
- Salt 1/2 tsp
- White pepper 1/4 tsp
- Spring onion 10 g
- Lemon 1
Nutrition
Steps （7 steps）
Shred the soaked bacalhau into fine strands and place in a large bowl.
Peel and cube potatoes; boil in water over high heat, then reduce to medium and cook for 15 minutes until easily pierced with a fork. Drain and mash while hot.
Add mashed potato, chopped onion, beaten egg, flour, white pepper, and spring onion to the bowl with bacalhau. Stir in one direction for about 2 minutes until sticky and well combined.
Lightly oil your palms. Take about 30 g of the mixture and roll into balls. Place on a plate and set aside.
Heat olive oil in a pot to 170°C (a chopstick inserted produces small bubbles). Fry the balls in batches for 3–4 minutes, turning occasionally, until golden and crispy. Drain on paper towels.
Increase oil temperature to 190°C. Quickly refry all the balls for 30 seconds until darker and extra crispy. Remove and drain.
Arrange on a plate, sprinkle with a little salt and spring onions, and serve with lemon wedges.
Tips
Soak the bacalhau thoroughly to remove excess salt; otherwise, it will be overly salty. Maintain medium oil temperature for even cooking; the double-frying enhances crispiness. Mash potatoes well for a smoother texture.
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