Pataniscas and codfish cakes (pastéis de bacalhau) stand as quintessential Portuguese snacks, embodying the country’s culinary heritage.
Bars and restaurants across Portugal readily offer codfish cakes, while pataniscas, although enjoyed nationwide, are particularly popular in Lisbon.
Pataniscas, a Portuguese snack made out of codfish
Cod cakes or Pataniscas?
Cod cakes typically resemble a geometric marvel, taking the form of a conical cylinder with two pointed ends and three flat sides.
Despite its shape defying conventional cylinder standards, it serves as an apt descriptor.
Pataniscas, conversely, manifest as golden biscuits, fried to perfection and roughly the size of a palm.
Beyond their distinct shapes, the fundamental contrast between these snacks lies in their bases.
Cod cakes feature a hearty potato base, rendering them dense and rich, while pataniscas boast a wheat flour base, lending them a lighter texture.
For those curious to delve into the art of crafting these savory delights, detailed recipes for both codfish cakes and pataniscas are available in separate posts and along this text.
Portuguese codfish cakes
Snacks or meals?
Both cod cakes and pataniscas serve dual purposes, acting as both snacks and meals when accompanied by bean rice and salad.
Unveiling the origins of pataniscas and codfish cakes
Their origin, steeped in necessity, arises from the pragmatic need to utilize leftover cod to sustain large families amidst limited resources.
Consequently, the cod employed for these delicacies, termed “second-choice cod,” often deviates from the aesthetically pleasing cuts reserved for main dishes.
Essential steps: preparing cod before culinary usage
It’s crucial to note that Portuguese culinary tradition relies on dry, salted cod, requiring meticulous preparation.
Before use, the cod undergoes a soaking process lasting between 24 to 48 hours, contingent upon each piece’s thickness and the recipe’s requirements.
Once adequately hydrated, the cod is shredded, ready to impart its distinct flavor to these iconic snacks.
More about cod
For further insights into the significance of cod in Portuguese cuisine, I invite you to explore the post Cod or Codfish in Portugal.
Understanding the cultural and culinary intricacies surrounding these snacks gives one a deeper appreciation for Portugal’s gastronomic heritage.
Not familiar with them? That’s no surprise. Pataniscas, akin to cod cakes, are a quintessential Portuguese snack.
History background
The history of these snacks traces back to Portugal’s rich culinary heritage.
Originating as a humble dish, it was likely born out of necessity, utilizing readily available ingredients like codfish, eggs, and flour.
Pataniscas were originally a way to make the most of salted cod, a staple in Portuguese cuisine due to its abundance and long shelf life.
Over time, they evolved into a beloved snack, often enjoyed in taverns and homes across Portugal.
Their popularity spread beyond the country’s borders, becoming a symbol of Portuguese culinary tradition.
Today, pataniscas are celebrated for their simplicity, versatility, and delicious flavor.
Whether served as a snack, appetizer, or main course, they continue to hold a special place in Portuguese cuisine, embodying the country’s cultural heritage and culinary ingenuity.
Salt cod, also known as bacalao, is a dried and salted codfish
How to cook pataniscas
Here’s how you make them:
Ingredients:
300g cod
½ onion (chopped)
3 eggs
100g flour
100 to 150ml cod cooking water
Parsley, salt, pepper, olive oil
Olive or frying oil
Instructions:
Mix cod, eggs, onion, parsley, olive oil, salt, and pepper.
Blend until well combined.
Gradually add flour, stirring until dissolved.
Incorporate cod cooking water.
Adjust water for desired consistency.
Heat frying oil, then spoon portions for frying.
Fry until golden, flipping when one side browns.
Drain on paper towels to remove excess oil.
Ready to enjoy!
Embark on my Traditional food tour and adventure through Lisbon’s rich gastronomic landscape with me.
Let’s savor the authentic flavors of traditional Portuguese cuisine, including pataniscas and an array of other delightful dishes.
Enjoy,
David Monteiro
Note: You may find it interesting to read the following articles:
As a Portuguese, mastering the art of cooking codfish cakes, pastéis de bacalhau, is a culinary skill and a cultural heritage passed down through generations.
You can recreate this beloved dish in your kitchen with a few simple ingredients and precise techniques.
Let’s start with the ingredients
Begin by gathering the following ingredients:
– 200g of codfish (*)
– 400g of boiled potatoes
– 1 chopped onion
– 3 eggs
– 3 cloves of garlic, chopped
– Parsley, olive oil, salt, and pepper
– Olive oil or frying oil
(*) In Portugal, we utilize previously salted and dried codfish, which we subsequently desalt and hydrate before incorporating it into our recipes.
Now, let’s dive into the cooking process:
Prepare the Codfish Stew
Start by making a flavorful stew with the chopped onion and olive oil.
Sauté the onion until it turns golden brown, then add the codfish.
Stir the cod until it crumbles and mixes well with the onion.
Next, add the chopped garlic, being careful not to burn it.
Finish by adding chopped parsley, and turn off the heat.
Combine with Mashed Potatoes
Transfer the cod stew into a large bowl.
Meanwhile, mash the boiled potatoes on a plate.
Not using a food processor is crucial as it may affect the texture.
Instead, use a fork to mash the potatoes by hand, leaving small pieces for added texture.
Mix the mashed potatoes with the cod stew until you achieve a uniform mixture.
Incorporate Eggs
Crack the eggs into the mixture and blend until everything is well combined.
This will bind the ingredients, creating a cohesive mixture ideal for shaping into cakes.
Shape and Fry the Codfish Cakes
Heat olive oil or frying oil in a pan.
Using two spoons, shape portions of the mixture into cylindrical cakes with three flat sides.
Be mindful not to overcrowd the pan.
Fry the codfish cakes until they are golden brown on each side, ensuring not to overcook them.
Once fried, transfer them onto a plate lined with kitchen paper to absorb any excess oil.
Serve and Enjoy
Your homemade codfish cakes are now ready to be served.
Whether as a snack, appetizer, or part of a main course, these savory treats will surely delight your taste buds with their crispy exterior and flavorful interior.
In conclusion, mastering the art of cooking pastéis de bacalhau requires attention to detail and respect for tradition.
With this recipe, you can embark on a culinary journey that celebrates the rich flavors of Portuguese cuisine.
Join me for this adventure
I hope you enjoyed this post.
In Portugal, we also have another snack known as pataniscas.
It offers a distinct flavor and texture compared to codfish cakes. You can explore the contrasts between the two dishes here.
If you’re interested in experiencing this adventure or any other from my repertoire, feel free to contact me via my travel agency, Iberactive
The Portuguese gastronomy significantly iconizes codfish.
I don’t know if there’s a tourist, minimally informed, visiting Portugal who doesn’t know that.
Tourists ask three common questions. Here are my reflections on them.
How do Portuguese people consume codfish, and what are the most popular cod dishes?
What is the reason behind the Portuguese consumption of so much cod, and what is its origin?
Does cod always have a very salty taste when served?
As is customary in many other texts, this text contains a mixture of personal opinions and shallow research from diverse literature.
If interested, you can find the information sources here.
Pataniscas, a Portuguese snack made out of codfish
How do Portuguese people consume codfish, and what are the most popular cod dishes?
When discussing cod in Portuguese gastronomy, we are referring to dry and salted cod.
It is also possible to find fresh cod or cod that is not dry and salted in Portugal. However, locating it can prove challenging.
Fresh cod can be hard to find, and meeting someone who has tasted it in Portugal is rare. It’s more common to find someone who has tried it in London.
As a general rule, cod is typically purchased in its dry and salted form in Portugal.
To prepare cod, it must first be soaked in water to rehydrate and remove the salt.
The duration of hydration depends on various factors, with individual preference being the most significant.
Typically, I calculate a soaking time between 24 to 48 hours, with water changes every 12 hours, depending on the thickness of the cod slices and the desired recipe.
As mentioned, opinions on the best methods vary widely among individuals.
The variety of codfish recipes is extensive.
There are even Portuguese sayings that illustrate the multitude of ways to cook cod, such as “1001, 1000, 365,” or “100 ways to cook cod,” like “the 1001 ways of cooking cod.”
Searching for “ways to cook cod” yields several Portuguese books with varying numbers of recipes.
It’s challenging to determine the most common or popular dishes, but I can provide a list of both dishes and snacks commonly found in restaurants or bars:
Dishes: Cod cooked with chickpeas or boiled potatoes, cod “à lagareiro,” cod “à Braz,” cod “Gomes de Sá” style, codfish with cream, baked cod, golden cod with Spanish sauce, “meia desfeita” of cod, etc.
Snacks: “pastéis de bacalhau,” “pataniscas,” codfish pie, cod “rissóis,” etc.
What is the reason behind the Portuguese consumption of so much cod, and what is its origin?
The reason for consuming so much cod is simple:
for a long time, it has provided a cost-effective source of protein
that is easily preserved
and transported to the interior of the country.
After addressing the aforementioned, the million-dollar question arises: how did this tradition originate and persist, given that cod is not found in Portuguese coastal waters?
As cod consumption has become common in Portugal, most people don’t consider how this tradition started, which made my research on the subject challenging.
I also acknowledge that the answers I found may not represent universal truths, but they offer a plausible explanation.
Before delving into the explanation, allow me to emphasize something that may seem obvious:
to consume dry and salted codfish, one needs a method for drying cod, salt, and cod.
Seemingly straightforward, right? Well, the forthcoming explanation will elucidate why I chose to highlight this fact.
A method for drying cod in Portugal
This is quite evident. Portugal’s favorable weather ensured that there were always ample areas available for drying cod.
Salt
Since the time of the Roman occupation – between the 2nd century BC and the 2nd century AD – Europeans have perceived Portuguese salt as of high quality.
During that era, salt was a rare and highly demanded product, commanding high prices.
It held such significance that it became a form of currency, and the word “salary,” denoting regular payment for services rendered, originated from “salt” – “sal” in Portuguese.
Along the Portuguese coast, numerous salt flats have endured to the present day.
The codfish
The Viking era
Portuguese encountered dry and salted cod through trade with the Vikings during the 9th or 10th centuries.
Although Vikings were often associated with raiding, there were periods when their activities became more commercial.
Portugal’s reliance on merchants for cod prompted the establishment of a fleet to fish in abundant seas.
The oldest documented record of cod fishing is a treaty established with Duarte III of England, authorizing a Portuguese fleet to fish for cod on the English coasts.
The Portuguese Navigator’s time
Portugal’s interest in maritime expansion is well-documented, and the achievements of Portuguese navigators in the 15th and 16th centuries are renowned globally.
In 1424, a Portuguese family acquired a map indicating islands where abundant cod fishing was possible. These islands are now known as Newfoundland and Nova Scotia, Canada.
Consequently, Portuguese ships began voyages to these islands in 1424, establishing colonies.
From this historical event, at least two significant ideas emerge:
– This navigational experience likely laid the groundwork for the knowledge that later contributed to Portuguese proficiency in navigation.
– Portuguese arrival in the American continent predates Christopher Columbus’s voyage in 1492; he was born in 1451.
Portugal’s reliance on merchants for cod prompted the establishment of a fleet to fish in abundant seas.
A gap
Portuguese cod fishing in Terra Nova was suspended between the mid-16th and mid-19th centuries due to various reasons, including their focus on maritime expansion.
More recent times
However, cod consumption in Portugal remained high, with cod mostly fished by the English fleet, with whom the Portuguese maintained close commercial ties.
In the mid-nineteenth century, Portuguese attention returned to cod fishing in Newfoundland and Labrador, leading to a resurgence of ships engaged in this activity.
The 20th century and beyond
Cod fishing regained attention in the twentieth century to reduce Portuguese dependence on English fleet for cod procurement.
That coincides with the beginning of Salazar’s rule, and he was not happy with Portugal’s dependency on the British fleet.
He felt the need to find a way to feed the country.
Salazar’s objectives were clear: to strengthen national capacity for cod capture and processing and to ensure abundant and affordable cod supply to the population.
The Bacalhau (codfish) Campaign was launched to support Portuguese shipowners and establish compulsory recruitment of fishermen.
The campaign achieved success, meeting his two main objectives.
Despite initial successes, achieving these objectives required considerable effort and hardship, particularly for the fishermen involved.
Following the Carnation Revolution on April 25, 1974, Portugal entered a democratic period, accompanied by a progressive increase in cod prices.
Despite being a widely consumed product in Portugal, cod is considered expensive and is not accessible as everyday food, often reserved for special occasions such as the Christmas Eve dinner known as Consoada.
Codfish baked in olive oil with potatoes and olives
Does codfish always have a very salty taste when served?
Cod should not be excessively salty when served. When it is, it indicates poor preparation.
Although this statement may seem assertive and subject to personal taste, it’s crucial to consider the perceived saltiness by those who consume it.
I think serving very salty cod, with few exceptions, is a mistake.
Experiencing a dish with overly salty cod may deter one from enjoying cod in the future, creating a negative impression and hindering future culinary experiences.
In households where cooking is infused with love and care, such occurrences are rare, and if they do happen, it’s usually unintentional.
Of course, there will always be those who enjoy salty food, and that’s perfectly fine.
If a dish isn’t salty enough, salt can always be added to taste, but the opposite is not feasible.
Is it clearer now?
I hope I have provided you with a more concrete understanding of the significance of cod in Portuguese gastronomy and culture.
To learn more about cod and properly taste it, join us for the Traditional food tour.
However, the best way to appreciate it is to taste a well-prepared cod dish and then share your thoughts.
