Cod fritters

Whenever I get asked what my favourite food is I start to imagine many dishes. How can I pick just one? Truth is if I must name a few favourites, then Pastéis de Bacalhau, as we call them in Portuguese, would be at the top of the list. I love savoury foods more than sweets, which might explain my infatuation with these. Golden-fried pillows from heaven, crispy on the outside and soft on the inside. I could eat them every day and actually prefer them cold. I recently started serving these…

These cod fritters are a delicious iconic dish from Portugal, and can be found in Portuguese communities all over the world. Enjoy them hot or cold.

Crispy, fluffy, irresistible salt cod fritters. Enjoy with a spicy perinaise sauce for dipping!

Jamaican Saltfish Fritters are crispy on the outside and soft on the inside. Take a tropical vacation with this sensation from the Caribbean

Crispy fried bacalaitos are a classic Puerto Rican street food made with a flour-based batter loaded with codfish, peppers, cilantro, and spices. These codfish fritters are known for their circular shape and the epic crunch you'll hear when you bite into one. This recipe has instructions for making bacalaitos using fresh cod or salted codfish.

Caribbean salt cod fritters are not something I've thought of making. I'm sharing a recipe post and turns out, salted codfish is not that hard to find.

When I was growing up, my parents always held my birthday parties at the house. They would rent tables, chairs, gigantic speakers, and balloon arrangements. One of my cousins or neighbors would DJ and some kind of entertainment was booked for the children. The menu varied from year to year, but there were two things that would always make the list: my mom’s elaborate birthday cakes (like seriously impressive cakes) and fish cakes. Fish cakes are the quintessential Bajan appetizer. Made with…

A recipe from the old-world grandmother I never had

Salt cod fritters, Spanish style. These are called bunelos de bacalao in Spanish, just as salt cod is called baccala in Italian and bacalhau in Portuguese. | Hunter Angler Gardener Cook

A staple in southern France, brandade de morue is a creamy emulsion of salt cod and potatoes. The flavours of that rich dip inspire these crisp, gooey fritters. Remember to start the dish a day ahead, as salt cod needs a long soak in a few subsequent baths of water to remove the salt.