Pastéis De Bacalhau – Portuguese Cod Pies

1. The stockfish should soak for at least 24 hours and the water should be changed at least 3 times.

*Zubereitung*

1. Put on a tall saucepan with water. Peel and quarter the potatoes. Put the watered stockfish with the potatoes in the pot and simmer for 20 minutes.
2. In the meantime, peel the garlic cloves and cut them into large pieces. Rinse the parsley, pat dry and chop finely.
3. Skin the stockfish and remove the bones. Put the potatoes, stockfish and garlic through the meat grinder, mixing them well.
4. Now mix the mixture well again in a mixing bowl, add a little pepper and parsley and mix in one egg at a time. Depending on the consistency, leave out one egg or add another egg / yolk. Should result in a mass that is not too moist and can still be shaped well. Try if you need a pinch of salt (which was not the case with me).
5. Heat the oil up to approx. 130 ° C, you can also test it well with a wooden spoon … as soon as you hold the wooden spoon handle clean and it forms bubbles along the handle, the oil is hot enough.
6. Form cams with two tablespoons and add to the oil. As soon as the cams are golden brown, remove them and let them drain on kitchen paper.
7. You can shape and deep-fry the cams directly, or shape them beforehand, put them on baking paper and put them in the freezer for an hour and then deep-fry them.
8. Since the recipe makes about 50 pieces, I frozen half of them. First freeze individually on baking paper, next to each other, then stow and freeze in a can or freezer bag. Can then be taken out and fried fresh if necessary.
9. Is very suitable for festivities, parties, buffets, picnics and also as a small snack when traveling. You can enjoy the pies warm and cold! 😉
10. Bon appetit !!! Bom Apetite !!!