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Crispy Portuguese Bacalhau Salt Cod Lisbon Style Easy Authentic Recipe

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An authentic Lisbon-style recipe for crispy salt cod with a golden crust, infused with garlic, smoked paprika, and fresh parsley. This easy and traditional dish brings the flavors of Portugal to your table.

Ingredients

Scale
  • 1 pound (450 g) dried bacalhau (salt cod)
  • Water for soaking
  • 1 cup (240 ml) extra virgin olive oil
  • 3–4 garlic cloves, thinly sliced
  • A handful of fresh parsley, chopped
  • 1 teaspoon smoked paprika (pimentón)
  • ½ cup (60 g) semolina or all-purpose flour
  • Freshly ground black pepper, to taste
  • Optional lemon wedges for serving

Instructions

  1. Rinse the dried salt cod under cold water, then soak in a large bowl of cold water for 24-48 hours, changing the water every 8-12 hours. If short on time, soak at least 12 hours and taste for saltiness.
  2. Drain the soaked bacalhau and place in a pot of fresh water. Bring to a gentle simmer and cook for about 10 minutes or until the fish flakes easily with a fork. Drain and let cool slightly.
  3. Remove any skin and bones, then gently flake the fish into medium-sized chunks.
  4. Thinly slice the garlic cloves and chop the parsley finely; set aside.
  5. Lightly dredge the flaked fish in semolina or all-purpose flour, shaking off excess.
  6. Heat olive oil in a skillet over medium heat to about 350°F (175°C).
  7. Fry the coated fish pieces in batches without overcrowding the pan for 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels.
  8. Lower the heat and fry the sliced garlic in the same oil until golden and fragrant. Remove garlic slices and sprinkle over the fried bacalhau.
  9. Sprinkle the fried bacalhau with chopped parsley, smoked paprika, and freshly ground black pepper. Serve immediately with lemon wedges.

Notes

Soak the bacalhau thoroughly to remove excess salt. Use semolina for a crunchier crust. Fry in small batches to maintain oil temperature and crispiness. Reserve garlic oil for added flavor but avoid burning garlic. Reheat leftovers gently in a skillet to preserve crispiness.

Nutrition

Keywords: bacalhau, salt cod, Portuguese recipe, crispy fish, Lisbon style, fried fish, traditional Portuguese, seafood

Find it online: https://goldensimmer.com/crispy-portuguese-bacalhau-salt-cod-lisbon-style-easy-authentic-recipe/