Pataniscas (Portuguese Salt Cod Fish Fritters)

Pataniscas (Portuguese Salt Cod Fish Fritters)

5 from 1 vote
Servings 12 servings


  • 1 pound Bacalhau salt cod
  • 4 eggs
  • 1-1/2 cups flour
  • 1/2 cup minced onion
  • 1/2 cup flat leaf parsley
  • 1/4 tsp black pepper
  • 1 tsp fresh garlic
  • 1/4 cup cold poaching water 1/4 to 3/4 cup of the water you use to poach the cod
  • 1/2 tsp baking powder
  • 1 quart vegetable oil for frying


  • Rehydrate the salt cod for 12 to 24 hours
    bacalhau bras fries potato cod 1
  • Bring about 1 quart of water to a simmer. Simmer the bacalhau for about 10-15 minutes. You will know it is ready when you can break the bacalhau apart using two forks. Reserve about 3/4 cup of the poaching water. (You will use some of this water later to make our batter)
    cod bacalhau PataniscasIMG 0293
  • Remove the bacalhau for the simmering water and let cool for about 5 minutes. Shred the fish into small pieces.
    cod bacalhau PataniscasIMG 0294
  • In a pot add 1 quart of vegetable oil. Bring it up to a temperature of about 365°F (185°C)
  • In a bowl, add the eggs, onions, parsley, baking powder, salt and pepper, and flour. Add about a quarter cup of the poaching water and mix. Add additional poaching water up to about 3/4 of a cup in total to form a batter. (it should be a little thicker than pancake batter) Add the shredded bacalhau and mix to combine.
  • Use a spoon to gather up about 2- 3 tablespoons of batter and carefully drop it into the hot oil. (the batter should start bubbling right away, if it's not it means your oil's not hot enough) Cook each fritter for about 3 to 4 minutes.
    cod bacalhau PataniscasIMG 0291
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Portuguese / Keto / Seafood / Vegetarian / Breakfast / Dinner

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Hello, I'm Michael!

I aspire to share recipes that you and your family can enjoy while also learning about cooking fundamentals along the way. I attended the California Culinary Academy in San Francisco, CA and now enjoy cooking as a hobby.

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