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Cod Croquettes (Bolinho de Bacalhau Fresco)



Traditionally, this popular Brazilian recipe is made with salted cod - but sometimes situations force us into become creative, right?! When I decided to post this recipe, I could not find salt cod anywhere in Fort Wayne, Indiana. So... I decided to make it with fresh cod instead... The result is a more achievable recipe, way less time consuming and equally delicious! Even my parents thought that using fresh cod did not take away from the taste in the recipe - they actually found it more decadent!

Also, this recipe has a secret ingredient: Port wine! Which adds a slightly touch of sweetness to this savory bar food. This easy Brazilian Cod Croquette is a must try!

Makes about 25


  • 1 pound fresh cod
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper
  • 3 large potatoes, peeled and cooked
  • ½ onion, finely chopped
  • ½ cup Port wine
  • 1 ½ cup Panko breadcrumbs
  • 1 cup cilantro, finely chopped
  • 1 teaspoon nutmeg, freshly ground
  • 1 egg
  • Vegetable oil for frying


Preheat oven to 400 degrees F. Place cod in an ovenproof dish and coat with olive oil in both sides. Season it generously with salt and pepper. Bake it for about 12 to 15 minutes or until fish flakes easily with a fork. Remove from oven and let fish cool down.  Using your hands shred fish into small flakes (do not use food processor.)

Using a potato masher, mash cooked potatoes and place them into a large mixing bowl. Add fish, onion, Port wine, breadcrumbs, cilantro and nutmeg. Mix until everything is well incorporated. Taste it and add more salt and pepper as needed. Add egg and mix. Shape the croquettes using your hands. If you prefer, you can shape into balls using an ice cream server.

Deep fry croquettes into hot vegetable oil until golden brown. Serve hot or warm with hot sauce on the side.


The dough is supposed to be somewhat soft. If you are having a hard time shaping the croquettes, add a bit more breadcrumbs until they can hold their shape better. Add it carefully, 2 tablespoons at a time. Do not add more then 1/2 cup. 


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