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Cod & Potato Tapas

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“These are delicious. I first tasted them in Kensington Market at a Portugese bakery. Later I saw them at a Tapas Bar. I don't know the Spanish name for them but one of my cheffy buddies got me the recipe.”
13hrs 45mins
60 pieces

Ingredients Nutrition


  1. Rinse and soak the cod 12 hours or overnight in several changes of cold water.
  2. Drain, place in a large saucepan. Cover with cold water and bring to a boil. Simmer until fish flakes easily when poked with a knife about 15 minutes.
  3. Drain , cool and remove skin and bones.
  4. Shred finely in the food processor making sure ther are no chunks.
  5. Combine cod, potatoes, onion, parsley , lemon juice, nutmeg and pepper. taste and adjust seasoning.
  6. Stir in eggs to form a firm , malleable mixture.
  7. Using a dessert spoon scoop up a heaping spoon full of cod mixture. With a second dessert spoon cupped over the first press and form a rounded oval allowing excess to fall back into bowl. Place on a tray. continue with rest of mixture.
  8. In 3 inches of oil heated to 375F deep fry ovals about 8 at a time till golden and crisp. Drain immediately.
  9. Serve with lemon and olives.

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