Delicious traditional recipe. The perfect comfort food for those who are looking to broaden their culinary skills and surprise guests.
Pataniscas de bacalhau, or cod fritters, have a history deeply intertwined with Portugal’s relationship with codfish, known as bacalhau.
These fritters, a popular snack and appetiser, evolved from the need to utilise salted cod, a staple in Portuguese cuisine due to its long-lasting nature and affordability.
[Music] Hello everyone. Welcome to Dubai. Um, today uh we’re going to start uh our first video and be patient with us um with a Portuguese uh traditional comfort food. Okay. It calls in Portuguese in English is like a salted um quad fritter uh that goes with tomato and beans um rice. So um I’m going to prepare all the ingredients and I’ll come back in a minute. Uh I’m going to start to show you the ingredients to do the salted um cod fritters. Right. Uh the bay. So for that we’re going to need salted cod. Um you can buy this one very easily from little when they have the eeric week. These are frozen and these are the amazing that you can find. Obviously you can find it also dry in a Portuguese shop but these are much easier to cook with. All right. So you have cod. You’re going to need milk, a little bit of corn flour, flour, baking powder, pepper, small onion diced, a egg, uh the corn flour is already here, and the original recipe goes with parsley, but fortunately my partner doesn’t like it. So you can replay this also at home. And this time I did with some chips, chives. Okay. So for you to have an oceanion in terms of the quantities, we are looking for around 175 g of um hot. All right. Um a small uh onion. um the chiefs the quantity you like uh milk and this I’m going to mix with the water that we’re going to boil the c is going to be all together 150 ms roughly um flour we going to have around 160 g um 1 teaspoon of baking powder powder uh one teaspoon of the corn flour and one egg. I think that’s it. The first step is to put the C to boil. Okay, I have already here a pan with a generous quantity of uh water. Okay. Um, I will put the lid. Soon it start to boil the water. Leave it for 2 minutes. I think will be the reasonable time to go together. Okay. Hello. So, I have already uh our C oil boil. Okay. I drain it from the pot and I put it in a separate plate so it can cool down completely because the next step you need to use your hands to take the fishbones carefully. We need to make sure that there is no fish bones on this cod and uh we will flake it. Okay, cuz is this boil is going to be easy to flake like this, right? Look, there is one bone. We need to remove it. And don’t be afraid to use your hands. Make sure no bone goes. All right. So, I’m going to show you a bit more. So is is good that it’s still a little bit hot here inside but is doable. Um see this is how you need to flake your cord. And we need the 175 g of this flaked cord to do our uh cord fritters. All right. Uh don’t uh uh waste the water. Keep it because we’re going to need this water to do the butter. All right. Okay. I’m going to finish this and I will come back. So we have a C already plate as you see with no bones. All right. And this is how should look like. Okay. I’m going to leave it here. And now I’m going to show you what I need to do with the milk and the water that we boiled the cot. All right. So I have here a scale and we going to do a mix of more or less 150 uh ms together. So in this case I’m going to use like 100 of milk 100 ml liters and I’m going to complete with water where we boil the Okay. So come closer Marina. All right. And we’re going to start with the egg. Okay. In a bowl, we the egg. Okay. And we’re going to just mix a little bit so we can whisk the egg properly. Okay. Uh these quantities um um the of the ingredients should be enough for to feed four people. Okay. Unless they are hungry people. Yes. Exactly. Okay. So, what I’m going to do now, I’m going to mix the corn flour with the flour. So, it will be easier. Give it mix. Okay. And we’re going to start spoon the flour like this and mix it with with the egg. And we need to do it this step by step because we need to mix this and the milk. So in the end we going to have a butter that is not too thick where we going to mix the cord the onion and the chives all together. So we’re going to do by phases not put all the flour all the milk. Okay. Just want to show you need to be smooth. Make sure all the flour is mixed. Now I’m going to put a few more spoons. Okay. And also I’m going to add the teaspoon of baking powder. I got some trouble now. Okay. Like this. Mix again. can be tricky sometimes, but carefully you can. The reason we mix the the water we boiled the the cold is to give it that salty taste. So I want to show you how the butter consist consist consistency need to be. So not too thick, a little bit runny. Okay, I use the quantity the whole quantity with the the flour, but I added a little bit more milk. So you need to juggle here a little bit to understand if the the butter turns with this kind of not too runny but like this. Okay, I already joined here the uh onion. Okay, I’m going to put the cod. Okay, mix it up. Okay, I’m going to put the child and going to put a little bit of black pepper. You use how much as your taste goes. Okay. Oh, I’m going to sneeze my nose. So, what I’m going to do now is I’m going to cover this with the green film and I’m going to leave this butter in the fridge for around 20 minutes. [Music] So, meantime, our butter is uh on the fridge. I’m going to um show you the ingredients we need for the tomato and beans rice. Okay, so we have around 280 g of rice. I like to use this one, the grain, long grain because for me it works better. Okay, we have like half of um small uh dice um onion, two cloves of uh garlic, red kidney beans. Okay, I’m going to let you know later if I use all the can or not. Plum tomato or chopped tomato. You can use one of of your choice is up to you. And I also let you know how much I used from the can. And probably two or three spoons of tomato patata and obviously olive oil. And I like to add a little bit of chicken stock pot because it ens the the the flavor on the on the rice. And now I want to show you. We’re going to start to fry the frittas. All right. So I have a small pan fry. Make sure you put like halfway the quantity of um sunflower oil. I like to use sunflower oil because is the one that doesn’t give a weird taste to your food. All right, I use this one. You can use another brand, but make sure to use the sunflower one. Okay, so we are ready. Now our oil is already in the high temperature. Can’t be too hot, okay? But still need to be hot. Okay. So, you’re going to spoon your butter in a like this in a um soup spoon. All right. And you’re going to place it there carefully. This is the tricky bit. Okay. Make sure that you got not just the flour with the rotor, but also the the cod. Yeah. I’m going to put a few and after I’m going to show you how we going to do it. Okay, one more. Okay, so let me just go here so I can take one of these. All right. Soon they start to get gold on one side. You turn it the other way. Okay. Like that. As I said, can’t be too hot otherwise doesn’t cook in the middle. All right. And tip carefully for you not to hurt yourself. You’re going to start to poke with a toothpick. like that. So it cooks properly but also it keeps fluffy. That is the main thing of these fritters. It can’t turn like hard rock can need to be fluffy. Okay. I already put away uh kitchen tissue so when you drain from here you can soak the excessive oil. All right. And when we finish I will show you all the fritters are done. Yeah. I put them here for you to see. Let me just still warm. See how they turn. Really this should be the texture. fluffy at the same time. A little bit like chewy if you can say like that. Yeah. Yeah. All right. All right. And I’ll come back to you so we can start to rise. I will cover these ones to keep them warm. Okay. So we can serve together. See you. So now up to the rice. Okay. So pan, right? the diced onion. Okay. I like also to put very thin and diced garlic. I like the taste. It gives different taste to your rice. Okay. Like this. olive oil. Okay. Not too much, but almost covering the the bottom of the your pan. Okay. switch on the P. Okay. What we’re going to do is let the um onion and garlic a little bit fry till start to be soft. I love this smell. Me too. Shame you can smell. Yeah, I’m sure they are inventing something at some point. At some point. Okay, so here we have the two 280 g of rice. Okay, stir it well so you don’t let it burn. Okay, when is already very well mixed with the olive oil and the onion and the garlic? Just let it do this sound cracking. Just see like that. What you do straight away next. I put already here um how much was uh 600 milll isn’t it 800 800 milll of water. I’m going to use a little bit just to do this. Yeah. see your rice. And what I’m going to do next is lower the end. And I’m going to get my hands dirty. Okay. I’m going to take the tomato and just slightly like this. Okay. So, one. You can buy the shopped already. The shopped one already. Yeah. Can be easier. You just need to take it from the the can. So, three, four. Okay. I would say if you buy the shopped one, I would say to use half of the can. Okay, let me just move this up here. A second. I’m hoping Paul I’m just mixing it a bit. Yeah, I will use a little bit of the sauce comes in the can like this. So I use all of it. Okay. Let it mix and start to boil. Meantime, I’m going to you add the pasta. Pata. One, two, three, four. Okay. Mix it up. I’m going to put my chicken stock. Okay, I’m going to leave it to start to boil and add the rest of the water. That quantity is the one that you need for the rice cook. The the rice is still not cooked but observe big part of the water that we put on. Okay. And this is how and when you need to add your beans. Okay. I’m going to take with a spoon like this. Okay. Let’s see. Mix a little bit. Going to put a little bit more. Well, I’m going to put the rest to be honest. There’s no point to leave it here. Okay. So, one can of red bean. Okay. And what I’m going to do now is just see in terms of seasoning with Yeah, it needs a little salt. Okay, at this point this need to be cooked in a low temperature. Okay, I’m going to leave it to start to boil again and I’m going to rectify the seasoning to see if needs more salt and I’m going to show you what is the point you need to switch off so you don’t lose all the sauce from the rice. Okay, so I’m going to show you how this uh rice turned. So I I tried already the rice is al dente how the um Italian Italian like like to do with the pasta but this is the rice. We actually like it for the rice too. Yes. Okay. And still a lot of sauce around. What I’m going to do is switch off the put the lid on and leave it for a couple of minutes. And that’s it. Okay. We’ll come back with all the plates done for you to uh create your um mouth full of water. Yeah. Yeah. All right. So, Arena, yes. Come here. See, this is how should look like. Wow. A lovely meal. Yeah. Oh my god. It smells amazing, guys. Look. I hope you enjoy. Try at home and let us know how did it turn out. Did you like it? Did you not? And also we are accepting constructive um comments for our videos. All right, see you next time. [Music]