Bolinhos de Bacalhau

Bolinhos de Bacalhau

The most popular and recognizable ingredient of Portuguese cuisine, codfish is traditionally enjoyed in its salted form. In this preparation, George Mendes mashes canned codfish and sea salt from the Portugal Box with potatoes, shapes the mixture into balls, and fries them. Since they’re just as good eaten piping hot or warm, George Mendes’s mother used to make them in the morning to serve as appetizers once guests arrived for dinner.


  • One 4.2 oz. can Briosa Gourmet codfish in olive oil
  • 1 potato, cooked and peeled
  • 1 egg
  • ¼ cup flour
  • ¼ cup chopped parsley
  • 2 Tbsp. Olivais do Sul extra-virgin olive oil
  • Pinch of Hands on Earth salt and lemon
  • Pepper
  • 1 qt. vegetable oil
  • Paladin piri piri hot sauce, for serving


1. In a large bowl, mash together the codfish, potato, egg, flour, parsley, olive oil, sea salt, and pepper until well combined and homogenous. Shape the mixture into 24 tablespoon-sized balls.

2. Heat the vegetable oil in a skillet over moderate heat. Place the cakes into the oil and fry until golden-brown, 3 to 4 minutes. Serve with piri piri sauce on the side.

George Mendes is the curator of the Portugal Box. He is the chef-owner of Lupolo and the Michelin-rated Aldea, both in New York City, and the author of the cookbook My Portugal.



George Mendes


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