Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To soak the fish
To cook the fish
Bolinhos
To deep-fry
How it's done
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To soak the fish
Soak the fish in cold water in the fridge for approx. 12 hrs., changing the water four times.
To cook the fish
Place the fish in a large pan. Cover with water and bring to the boil. If the water still tastes too salty, drain it and bring it back to the boil with fresh water. Cook the fish for approx. 15 mins. until soft. Drain the water, allow the fish to cool slightly. Tear the fish into small pieces, removing any bones.
Bolinhos
Cook the potatoes in boiling salted water for approx. 12 mins. until soft. Drain the potatoes, return them to the pan, allow the water to evaporate. Mash the potatoes with a potato masher, mix in the fish, mash again.
Heat the oil in a pan. Sauté the onion and garlic for approx. 3 mins, add to the fish mixture along with the egg and all the other ingredients up to and including the pepper, mix well, season.
Shape into balls
Using two tablespoons, shape the fish mixture into 16 balls, transfer them to a sheet of baking paper.
To deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 170 °C. Slide the balls into the oil using a slotted spoon, fry for approx. 5 mins. until golden brown, turning occasionally. Remove, drain on paper towels. Serve the bolinhos with the lemon wedges.
| Note: | Bacalao (Spanish) or bacalhau (Portuguese) can be found in the fish department of larger Coop supermarkets. |
|---|---|
| Tip: | Serve with mayonnaise. |
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