Pataniscas de Bacalhau
Pataniscas de Bacalhau·(pah-tah-NEESH-kahs deh bah-kahl-YOW)
O Fiel Amigo: Accessible Bacalhau & Coastal Flavors
The skillet hisses as you fry up the canonical Lisbon style: an impossibly lacy, crepe-like batter suspending flakes of salt cod, sharp onion, and bright flat-leaf parsley. Bypassing the traditional soaked salt cod, this modern weeknight version skips the two-day desalting soak by calling on frozen, pre-shredded cod—hit the batter with ice-cold sparkling water for a shattered-glass crust, and flatten them hard in the pan to serve with a soupy kidney bean rice and suddenly, a Tuesday night in Ohio tastes exactly like home. Eat them directly off a paper towel-lined plate.
Before you start
Mince the onion properly.
Do not chop the onion too roughly. If the pieces are too large, they will burn in the oil and prevent the delicate batter from binding together.
Ingredients
- frozen desalted shredded salt cod1 lb
- all-purpose flour1 1/2 cup
- cornstarch1/4 cup
- baking powder1 tsp
- large eggs3 large
- sparkling water1 cup
- yellow onion1 med
- garlic2 small clove
- fresh flat-leaf parsley1/2 cup
- black pepper1/4 tsp
- sea salt1/4 tsp
- canola oil1 cup
- olive oil1/4 cup
Method
- 01
Dry the thawed salt cod completely and chop roughly into bite-sized flakes.
Wrap the shredded cod in a clean kitchen towel and wring out as much excess moisture as humanly possible, ensuring it won't water down the delicate batter.
- 02
Whisk together the dry ingredients in a large mixing bowl.
Combine the all-purpose flour, cornstarch, baking powder, and black pepper. The cornstarch is the old-world secret to an extra-crispy, shatter-proof crust.
- 03
Incorporate the aromatics, eggs, and sparkling water to build the batter.
Add the minced onion, garlic, and parsley. Pour in the beaten eggs and half of the ice-cold sparkling water, whisking gradually until the batter drips from the spoon with a slight, lazy resistance. Gently fold in the dried cod flakes.
- 04
Heat the canola and olive oil blend in a heavy-bottomed skillet until shimmering.
Frying entirely in olive oil weighs down the delicate flavor; a blend provides high-heat crispness while letting the cod shine. Keep the oil depth at about half an inch over medium-high heat.
- 05
Drop a generous spoonful of batter into the hot oil and immediately flatten it.
This mechanical technique, known as achatar, is non-negotiable. Press the back of the spoon into the batter to push it outward into an irregular, lacy disk, which guarantees crispy edges.
- 06
Fry until golden brown and seal the tops with hot oil.
Splash a little hot oil over the top of the raw batter before flipping. Fry for 2 to 3 minutes per side, then transfer to a wire rack or paper towels to drain. Serve immediately while shatteringly crisp.
Notes
Hunt down the frozen, desalted cod.
Usually labeled 'bacalhau desfiado demolhado', this weeknight shortcut is completely authentic and saves you a 48-hour soaking process. Find it at ethnic grocers or higher-end supermarkets.
The Grandmother's Hydration Swap.
If you find yourself boiling raw salt cod instead of using frozen, reserve a cup of the poaching water, chill it completely, and use it in place of the sparkling water for a massive umami boost.