Salt Cod Fritters

Traditional Lisbon salt cod fritters

Serves 4-6


  • 150g of our hard salt cod
  • 300g peeled potatoes
  • 1 large onion
  • 3 tbsps chopped parsley
  • Pepper (or chilli flakes)
  • 2 eggs
  • Olive oil - plenty

*Salt cod comes in many forms with widely varying amounts of waste (skin and bone). So if you're using a different kind of salt cod - especially a version with a lot of skin and bone, you would need more.


  1. The day before, rehydrate the salt cod following the pack directions.
  2. Bring the potatoes to the boil then leave to simmer for 20 minutes. Grate the onion.
  3. In a separate pan, cook the cod gently in just enough water to cover it - about 15 minutes. Drain well.
  4. Mash the potatoes and combine with the fish, onion and parsley. Add pepper or chilli to taste. Now add the eggs and beat in. You should have a fairly sticky mixture.
  5. Put a good layer of oil in the bottom of a large frying pan and bring to a high temperature. Test-fry a small spoonful of mixture. It should start crisping immediately. When ready, fry a few dessert-spoon-sized dollops of mixture at a time. If you keep your oil hot they should take about two minutes to cook to a nice golden colour. Turn them over halfway through. Transfer to a warmed dish lined with kitchen paper.
  6. Serve with chilli sauce.
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