Bacalhau (salt cod) bites
Item 1 of 1
- medium
- 20
- 1 hour 30 minutes
These tasty little fish bites are made from bacalhau - dried, salted cod originating from Portugal, but you can use smoked haddock if you can't get hold of this speciality. Marcello Tully uses up salmon trimmings in his fish bites, but other fish trimmings will do nicely. This bacalhau recipe comes served with a fresh sweet chilli dip, making the perfect finger-food for a party.
First published in 2015
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Ingredients
Metric
Imperial
Bacalhau bites
- 200g of salt cod fillet, soaked overnight then gently poached for 5 minutes
- 600g of fish trimmings
- 2 eggs
- 3g of Tabasco
- 15g of caster sugar
- 5g of salt
- 18g of white wine vinegar
- 60g of cornflour
- 1/2 red pepper
- 1/2 fennel
- 1/2 onion
- 2g of chilli, fresh
- 10g of fresh ginger
- 2 garlic cloves
- 250g of spinach
Sweet chilli dip
- 2 red chillies
- 1 garlic clove
- 2 tsp fresh ginger
- 170g of white wine vinegar
- 50ml of water
- 350g of caster sugar
- 25g of fish sauce
- 2 pinches of salt
- 2 pinches of cornflour, mixed with a little cold water to dilute
SAVE RECIPE
Equipment
- Deep fat fryer
- Blender
Method
1
Add the fish trimmings to a blender and blitz. Add the eggs, mix until just combined then add the Tabasco, sugar, salt, vinegar and cornflour. Mix again until smooth
- 2 eggs
- 600g of fish trimmings, preferably salmon
- 3g of Tabasco
- 15g of caster sugar
- 5g of salt
- 18g of white wine vinegar
- 60g of cornflour
2
Scrape out into a mixing bowl and clean the blender. Add the pepper, fennel and onion to the clean blender and blitz into a pulpy liquid. Chop the chillies, ginger and garlic, then add to the jug and blitz again. Transfer the mix to a bowl and set aside
- 1/2 red pepper
- 1/2 fennel
- 1/2 onion
- 2g of chilli, fresh
- 10g of fresh ginger
- 2 garlic cloves
3
Blanch 125g of the spinach by placing in a bowl and covering in boiling water for 30 seconds. Strain and set aside ice cold water to cool. Once completely cool, strain again and squeeze out as much liquid from the spinach as possible
- 125g of spinach
4
Roughly chop the cooked spinach along with the remaining 125g of raw spinach and add to the mix, along with the flaked salt cod or smoked haddock
- 200g of salt cod fillet, soaked overnight then gently poached for 5 minutes
- 125g of spinach
5
For the sweet chilli sauce, remove the seeds and stalks from each chilli and chop finely. Finely chop the garlic and ginger, then add all of the ingredients to a saucepan (apart from the diluted cornflour) and bring to the boil
- 2 red chillies
- 1 garlic clove
- 2 tsp fresh ginger
- 170g of white wine vinegar
- 50ml of water
- 350g of caster sugar
- 25g of fish sauce
- 2 pinches of salt
6
Once boiling, whisk in the cornflour solution and boil for a further 1-2 minutes, then set aside to cool
- 2 pinches of cornflour, mixed with a little cold water to dilute
7
Meanwhile, cook the bacalhau bites. Shape the mix into walnut-sized pieces and deep-fry in hot oil at 180°C for 2-3 minutes until golden. Set aside to drain and cool a little, then serve with the sweet chilli dip
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