Brazilian Bolinho de Bacalhau

While living in Brazil, bolinho de bacalhau was on the pricier side of the petiscos (small plates) menu, and consequently an item I didn't enjoy very often in spite of my frequent desire to do so. Little did I know they were so simple (although quite labor-intensive) to prepare!

These take more than 24 hours to prepare, but with the ability to freeze these salted cod croquettes, you can have an artisan appetizer at your fingertips anytime you crave fried seafood.

Mold them into tubular shapes and give the kiddos a cleaner, more sophisticated substitute for fish sticks - no tartar sauce necessary. These are best served hot, finished with a squeeze of fresh lime and a drizzle of extra virgin olive oil immediately before eating.

Salted cod fillets were in abundant supply at the supermarket I shopped at in Rio, typically displayed sans packaging along with other cured proteins. This was an area I steered clear of unless in search of sausage. Its cocktail of aromas was nauseating, the variety of unfamiliar items too intimidating given my initial language barrier.

In the U.S. this pungent product is kept nice and tidy in single pound packages from CFE International's Cristobal Brand, which you can find in the frozen section at retailers nationwide including Giant Eagle Supermarket and Jungle Jim's International Market. I had an opportunity to sample some salted cod fillets for the 2017 Saltfish Recipe Challenge, and have since made the move from contestant to customer. I love this stuff! Learn more about the brand's line of products and find more recipes on Facebook, Twitter, Instagram and Pinterest.

Bolinho de Bacalhau

Approximately 25 ping pong-sized balls

Soak Time: 24 hours

Prep Time: 1 hour + depending on your speed

Cook Time: 40 minutes (8 minutes per batch)

Ingredients

1 lb Cristobal Brand Salted Cod Fillets, prepared according to instructions below

2 cups of cassava, prepared according to instructions below

2 pinches of salt

1/8 tsp freshly ground black peppercorns

2 T fresh flat-leaf parsley, coarsely chopped

2 egg whites

1/4 cup unseasoned breadcrumbs

1/4 cup panko breadcrumbs

canola oil for frying

extra virgin olive oil

lime wedges

Instructions

Preparing the salted cod:

Remove salted cod from the freezer and rinse under cool running water.
Place inside a non-reactive vessel (I used an 8-quart glass measuring cup) and cover with cool water.
Soak for 24 hours, draining and replacing with fresh water every 8 hours.
After soaking, add to a saucepan and cover with water. Bring to a boil on the stove top.
Turn off flame, remove from water and set aside until cool to the touch.
Break cod into fine shreds by rolling it inside a flour sack kitchen towel, by the handful.

Preparing the cassava:

I prefer frozen cassava for its ease. If using fresh, trim the tuber on both ends and peel. You'll need 4-6 medium-sized pieces to render two cooked cups.

Place cassava in a stock pot or large saucepan and cover with lightly salted water by 2 inches.
Boil until fork-tender and uniform in color, approximately 30 minutes.
Turn off flame, remove from water and set aside until cool to the touch.
Split each piece down the center and remove the fibrous strands from inside using a fork.
Mash cassava until smooth.

Assembling the bolinhos de bacalhau:

In a large mixing bowl, combine cassava, salt, pepper and parsley, and hand mix until uniformly incorporated.
Continue mixing while slowly adding cod, then fold in egg whites.
Wash and dry hands.
In a separate small bowl, combine bread crumbs and stir to blend.
Using your dominant hand, scoop a small amount of the cod mixture and roll it around until a ball forms.
Toss it in the breadcrumb mixture using your other hand until coated and shake to remove excess.
Set aside on a cookie sheet lined with parchment paper, and repeat.
Freeze balls for at least an hour before frying. Frozen in an airtight container, they'll keep for up to six months.

Frying:

Achieving a bronzed brown exterior is as simple as maintaining oil temperature in the sweet spot between 350-365 degrees Fahrenheit, which I monitored using a Polder digital thermometer.
Drop balls into the pre-heated oil slowly and carefully to avoid splashing.
Cooking in small batches of five balls each will prevent the oil from dropping too low.
After dropping a batch in the oil, wait three minutes then use a clean, dry fork and gently toss the croquettes to ensure they aren't sticking together.
Monitor the color of the exterior, removing each ball with a slotted spoon once fully cooked.
Transfer to a paper towel-lined plate to blot excess oil.
These won't become soggy on the buffet table at a pot luck party but are best enjoyed when freshly fried.

Travel Tip: Brasa Show was my favorite place to dine on bolinho de bacalhau in Rio at the city's CADEG central market. Read more about it at Latina Magazine's The Latin Kitchen.