Portuguese Cod Cakes – Pataniscas de Bacalhau

You can make these cod cakes throughout the year. The ingredients are not tied to a short seasonal window, so the dish works just as well for a casual summer dish as it does for a cooler-weather lunch or dinner.

What changes with the season is mostly what you serve around them. Keep the cod cakes as the warm, golden centerpiece and choose lighter salads in warm weather or heartier sides when you want a more substantial plate.

The ingredients are simple, but choosing the right fish and fresh herbs makes a difference. For the cod, start at a good fish counter or well-stocked supermarket and look for firm, fresh cod suitable for poaching. If you are using leftover cooked cod, make sure it has been properly refrigerated and is still fresh.

The vegetables, eggs, and flour are standard grocery items, but fresh herbs deserve a little attention. Choose bright green cilantro or parsley, as the herbs add both flavor and color to the finished cakes.

For frying, use a neutral vegetable oil with a high smoke point so the cod and herbs remain the focus.

You already have two easy substitutions in this recipe: parsley can replace cilantro, and one medium brown onion can stand in for the three shallots. Both options work well in the cod cake mixture and make it easier to use ingredients you already have on hand.

The leek is optional, so you can leave it out if you prefer. I recommend keeping the eggs and flour as listed, as they help bind the cod and vegetables together so the cakes hold their shape during frying.

Appetizers: Before serving your Portuguese Cod Cakes, start with a few smaller bites to bring more variety to the table. Portuguese Tuna Dip is creamy and savory, perfect for spreading on crusty bread. Portuguese Razor Clams in Wine Sauce offers tender shellfish with a delicate briny flavor and aromatic wine sauce, while Portuguese Garlic Shrimp brings juicy shrimp, fragrant garlic, and rich olive oil to the menu.

Side dishes: Pair the cakes with Garlic Tomato Salad for freshness, Portuguese Fried Cornmeal Mush for a more substantial Portuguese-style plate, or Black-eyed Peas Bread Mash – Migas de Feijao Frade when you want a hearty side with plenty of texture.

Desserts: Finish your Portuguese-inspired meal with something sweet. Portuguese Custard Tarts offer crisp, flaky pastry filled with creamy egg custard, while Portuguese Custard Cream – Leite-Creme brings lemony, cinnamon-spiced custard with a caramelized sugar topping. For a fruitier finish, try Port Wine Poached Pears with tender pears infused with the rich, fruity notes of port wine.

Here are my tips for frying perfect Portuguese Cod Cakes:

1. Mix the batter gently so the cod stays in visible flakes throughout the mixture.
2. Wait until the underside is golden brown before turning each cake to prevent it from breaking apart.
3. Fry the cakes in batches to avoid overcrowding the pan, which can lower the oil temperature and make them greasy.
4. Keep the oil at a steady medium heat so the cakes cook through without browning too quickly on the outside.
5. Let each batch drain on paper towels to remove excess oil before serving.

You can use fresh cilantro or parsley in these cod cakes. Cilantro gives them a more distinctive, slightly citrusy flavor, while parsley has a milder, herbaceous taste.

Yes. The ingredient list gives one brown onion as the alternative to three shallots. Chop it finely so it integrates into the batter after sautéing.

Look for a deep golden underside and set edges before turning the cod cakes. This helps them hold their shape and develop an evenly browned crust.

A dry Vinho Verde pairs beautifully with fried cod cakes. Its crisp acidity, light citrus notes, and subtle mineral character balance the golden, crispy coating and savory cod without overwhelming the delicate flavor of the fish.

Arinto works when you want a sharper, more mineral white that can stand beside the salty-savory cod and browned crust. Its fresh, citrusy flavor balances the fried coating and pairs nicely with the herbs in the cod cakes.

Encruzado offers a fuller-bodied white wine with a smooth texture and delicate floral, citrus, and stone-fruit notes. It works particularly well when you serve the cod cakes with a more substantial side dish.

For a nonalcoholic option, serve sparkling water with a squeeze of fresh lemon. The bubbles and citrus add a refreshing contrast to the fried exterior while letting the cod and herbs remain the focus.

If you have leftover cod cakes, store them separately from any sauces or saucy side dishes to help prevent the crispy exterior from becoming soggy. Let the cakes cool, then transfer them to an airtight container and refrigerate for up to 3 days.

To reheat, arrange the cakes in a single layer on a baking sheet and warm them in a preheated oven at 350°F (175°C) until heated through, about 8-12 minutes, depending on their size. An air fryer also works well for restoring some of their crispness. Avoid the microwave if you want to preserve the texture, as it tends to make the coating soft.