Print

Crispy Authentic Bacalhau Salt Cod Recipe with Easy Roasted Veggies

crispy bacalhau salt cod recipe - featured image
Print Recipe

A crispy, authentic bacalhau salt cod pan-fried to perfection and served with flavorful roasted veggies. This easy recipe is perfect for family gatherings or a comforting weeknight meal.

Ingredients

Scale
  • 1 lb (450 g) dried bacalhau salt cod (if using salted cod, soak in cold water for 24–48 hours, changing water several times)
  • 2 tablespoons olive oil (extra virgin recommended for best flavor)
  • 1–2 cloves garlic, minced
  • Freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • 2 medium potatoes, cut into wedges (Yukon Gold or red potatoes work best)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika (optional)
  • Salt and pepper, to taste
  • Fresh rosemary or thyme sprigs

Instructions

  1. If using dried or salted bacalhau, place the fish in a large bowl and cover with cold water. Soak for 24 to 48 hours, changing the water every 8 hours to remove excess salt.
  2. Preheat the oven to 425°F (220°C).
  3. Toss the potato wedges, bell peppers, and onion wedges in olive oil, smoked paprika, salt, pepper, and fresh rosemary or thyme. Spread evenly on a baking sheet lined with parchment paper or lightly greased.
  4. Roast the veggies in the oven for 30-35 minutes, flipping halfway through until potatoes are tender and golden and peppers are slightly charred.
  5. Remove the soaked bacalhau from water and pat dry thoroughly with paper towels.
  6. Heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook until fragrant, about 30 seconds.
  7. Add the bacalhau pieces and fry for 4-5 minutes on each side until golden brown and crispy.
  8. Season the cooked bacalhau with freshly ground black pepper and sprinkle chopped parsley on top.
  9. Serve the crispy bacalhau alongside the roasted veggies immediately while warm.

Notes

Soaking the bacalhau for 24-48 hours with water changes is crucial to remove excess salt. Pat the fish dry thoroughly before frying to achieve a crispy crust. Spread veggies in a single layer to avoid steaming. Medium-high heat is best for frying the fish without burning.

Nutrition

Keywords: bacalhau, salt cod, roasted veggies, crispy fish, Portuguese recipe, easy dinner, gluten-free, dairy-free

Find it online: https://forkifyfun.com/crispy-authentic-bacalhau-salt-cod-recipe-with-easy-roasted-veggies/