Bolinhos de Bacalhau(Fried Salted Cod Fritters) . 炸馬介休球
Bolinhos de Bacalhau(Fried Salted Cod Fritters)
炸馬介休球
My hubby is not fond of eating fish especially the salted fish. He also rarely eats Bacalhau. He often feels that the Bacalhau tastes salty and fishy that he could not accept it.
In order to let my hubby enjoy the dish of Bolinhos de Bacalhau(Fried Salted Cod Fritters in Portuguese Style) together with me, I have added in one more ingredient to the dish to enhance the flavor of fish fritters. What is it, it is a can of Chili Sardines imported from Portugal. As expected, the fritters I made this time having a fantastic and outstanding taste, it is not overly salty and fishy, and my hubby commented it was the best fried salted cod fritters he has ever had so far.
A pack of frozen Bacalhau weighs 200 grams, a can of chili sardines weighs 125 grams, I split them into two, and have prepared one more Portuguese dish, Bacalhau à Brás, I will talk about this egg dish next time.
外子一向不太愛吃魚尤其鹹魚，他也甚少吃馬介休，常覺得魚味鹹及帶腥。
為了讓他也吃我煑的炸馬介休球，我用了個變通的做法以帶起馬介休的魚味。今次用了急凍馬介休配萄國進口的罐装辣椒沙甸魚。大大提升了馬个休球的鮮味，外子更說這是吃過最好吃的炸馬介球。
一包急凍馬介休凈重200克，一罐辣椒沙甸魚凈重 125 克，我一分為二，多做了另一道萄國菜，馬介休絲炒滑蛋，這道菜下回再說。
Bolinhos de Bacalhau(Fried Salted Cod Fritters)
Ingredients:
Frozen Salted Cod fish 100g
Canned Chili Sardine 72g
Potato 150g
Onion, chopped ¼ pc
Parsley, chopped 2 tsp
Egg, beaten 1 pc
Salt 1/3 tsp
White Pepper ½ tsp
Brandy ½ tsp
Smoked Paprika 1/8 tsp
Nutmeg a pinch
Mayonnaise 4 tbsp
Breadcrumbs, coarse ¾ cup
Method:
1. Defrost the salted cod in the fridge and soak it in cold water, change water after 4 hours and soak for one more round, dry and tear it into shreds, and then marinate it with white pepper and brandy
2. Clean the potato and with a paring knife, score a line around the center of the potato, boil it in a pot of hot water about 20 minutes or till done; take the potato out and soak into cold water and squeeze out the skin from two ends. Take the potato out, wipe dry and puree it
3. Gently break the sardines into flakes
3. Gently break the sardines into flakes
4. slightly pan-fry the chopped onion and drain on a paper towel
5. Place potato puree, codfish, sardines, parsley, nutmeg and egg into a large bowl and mix all well into a thick dough
6. Use two tablespoons to shape the dough into small cakes, and put the cakes on a lined pan, then freeze for 20 minutes
7. Put mayonnaise on one bowl, and breadcrumbs on another bowl
8. Preheat airfryer at 200C for 3 minutes
9. Roll salted cod cakes onto mayonnaise, then breadcrumbs, spray oil on top of the cakes, airfry them over 180C for 5 minutes and brown at 200C for another minute or until golden and crispy. Serve hot.
炸馬介休球
材料：
急凍馬介休魚肉 100g
罐裝辣椒沙丁魚 72g
白胡椒粉 ½ tsp
白蘭地酒 ½ tsp
馬鈴薯 150g
洋蔥，切碎 ¼ pc
番芫荽，切碎 2 tsp
雞蛋，打勻 1 pc
幼海鹽 1/3 tsp
糖 ¼ tsp
紅椒粉 1/8
tsp
肉荳蔻粉 少許
蛋黃醬 4 tbsp
麵包粉，粗粒 3/4 杯
做法：
1. 將馬介休魚肉解凍，並浸泡在冷水中，4小時後換水再浸泡一次，之後索乾及撕成幼條，再用白胡椒粉和白蘭地酒拌勻略醃
2. 馬鈴薯洗淨，在馬鈴薯中心周圍用刀劃一條線，用大熱水煮約20分鐘至軟身; 取出馬鈴薯，浸入冷水中，從兩端擠脫薯皮。把馬鈴薯壓成泥
3. 將碎洋蔥稍微煎一下至有香味，在廚師上索去油
4.把沙丁魚略壓碎
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