• img
  • You are here: New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Bohlinhos de bachalau
  • Bohlinhos de bachalau
    1 Star2 Stars3 Stars4 Stars5 Stars (15 votes, average: 4.10 out of 5)
    Loading ... Loading ...
    By Andreas Viestad

    Bohlinhos de bachalau

    Share
    Print Friendly
    Servings: 4

    PREPARATION:

     
    • 1

      In a medium-sized bowl, combine the fish and the potatoes and mash together until fairly smooth.

    • 2

      Mix in the egg, the garlic and the parsley.

    • 3

      Using your hands, roll the mixture into plum-sized balls and then roll them in the breadcrumbs.

    • 4

      In a deep fryer or a large pot, heat the oil to 350°F (175°C).

    • 5

      Carefully place the fish balls in the oil and fry for 3-5 minutes until golden.

    • 6

      Drain off the excess oil using kitchen towel.

    • 7

      Serve hot with sweet chili sauce.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S06 E08 A Ship With High Spirits and tagged , , . Bookmark the permalink.
  • Comments

  • Related articles

  • Servings: 4

    PREPARATION:

     
    • 1

      In a medium-sized bowl, combine the fish and the potatoes and mash together until fairly smooth.

    • 2

      Mix in the egg, the garlic and the parsley.

    • 3

      Using your hands, roll the mixture into plum-sized balls and then roll them in the breadcrumbs.

    • 4

      In a deep fryer or a large pot, heat the oil to 350°F (175°C).

    • 5

      Carefully place the fish balls in the oil and fry for 3-5 minutes until golden.

    • 6

      Drain off the excess oil using kitchen towel.

    • 7

      Serve hot with sweet chili sauce.

  • Recipes and articles

  • Join us on Facebook

  • Recent Recipes