This Portuguese fried salt cod is served with a garlic and red pepper sauce made with pimenta moida. It’s a traditional Portuguese dish, a specialty of the Azores. One taste and you’ll understand why it’s a classic.
This recipe for Portuguese fried salt cod with garlic-pepper sauce can be traced back to the Azorean Islands by way of the Portuguese-American community in Fall River and New Bedford, Massachusetts. It’s traditionally set out on the table along with lightly sauteed potatoes and ice-cold Vinho Verde, perhaps Portugal’s most well-known white wine. Originally published May 10, 2000.–Renee Schettler Rossi
How To Buy Salt Cod and Pimenta Moída Note
The editors at Saveur were kind enough to impart a few words to the wise in terms of purchasing ingredients for this Portuguese classic. Here’s what they had to say:
Buy salt cod cut from the largest pieces possible and look for a supple texture, not a firm, pressed one; it should be white to grayish white in color, not yellow. Boxed salt cod is acceptable, but unboxed is better. Most Hispanic grocers and fish markets carry salt cod.
Pimenta Moída is a Portuguese fermented ground red pepper paste and is available at Portuguese markets and some Hispanic grocers. My favorite is Portugalia Market in Fall River, MA, which has mail order.
Portuguese Fried Salt Cod With Garlic-Pepper Sauce
- Quick Glance
- 20 M
- 20 M
- Serves 4
- 1 pound salt cod
- 1 to 2 cups flour
- Vegetable oil, for frying
- For the Garlic-Pepper Sauce (can be easily doubled)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons finely chopped flat-leaf parsley leaves
- 2 cloves garlic, peeled and sliced
- Pinch cayenne
- 1 teaspoon pimenta moída, or more to taste
- 1. Place the salt cod in a large bowl, add enough water to cover, and refrigerate for 24 hours, changing the water several times.
- 2. In a small bowl, combine the olive oil, vinegar, parsley, garlic, cayenne, and pimenta moída and mix thoroughly. Set aside to allow the flavors to meld.
- 3. Put the flour in a shallow bowl. Drain the cod, pat it dry, and then dredge it in the flour, shaking off any excess.
- 4. Pour the vegetable oil into a large skillet to a depth of about 1 1/2 inches and heat it over medium-high heat. Fry the cod, turning once, until golden brown, about 9 minutes. Remove the fish from pan, drain it on paper towels, and then transfer it to a large platter. Serve warm with garlic-pepper sauce drizzled over the top.