Ixta Belfrage Bolinhos de Bacalhau Recipe | Brazillian Salt Cod
As seen on Sunday Brunch on Channel 4, Ixta Belfrage's Brazilian bolinhos de bacalhau (salt cod fritters) are served with a tangerine hot sauce.
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Cooking tools:
- Food processor
- Saute pan
- Stove
- Oven
- Mixing bowl
- Saucepan
- Spoon
- Slotted spoon
- Baking sheet
- Parchment paper
- Paper towel
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- 240g skinless and boneless cod fillets, cut into 5cm pieces
- 3 tbsp olive oil
- 1 onion, finely chopped (150g)
- 1 large baking potato, peeled and roughly grated 250g
- 2 garlic cloves, crushed
- 1 large egg, beaten
- 1 tbsp potato flour
- 15g chives, finely chopped
- 5g coriander, finely chopped
- 1 tsp lime zest
- sunflower oil, for frying (about 600ml)
- flaked sea salt and black pepper
- 15g coriander stalks, finely chopped
- 1 tbsp lime juice
- 2 tbsp tangerine juice
- 1 small garlic clove, finely chopped
- ½ scotch bonnet, deseeded and finely chopped
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