This dish is customarily served with Portuguese Tomato Rice, french fries and a side salad. Enjoy!
Bacalhau a Maria
2 pounds uncooked bacalhau (cut into 1/2 inch thick fillets)
2 eggs (for dredging)
1 tbsp water
flour (for dredging)
1/2 teaspoon garlic powder
Oil for frying (preferably corn or vegetable – about 1 and 1/2 cup)
1 tablespoon olive oil
Salt and pepper (optional)
Garnish: Lemon wedges and olives
2 large onions
2 tablespoons olive oil
1 tablespoon white wine
Salt and pepper
Saute the onions in the oil until golden colored. Add the salt, pepper to taste and the wine. Let cook for a minute to evaporate the wine.
Leave in the pan to keep warm and serve over the bacalhau.
Beat the eggs with the water in a medium bowl and set aside. Place the flour in a bowl large enough to coat the bacalhau.
You don’t need to use salt in this recipe since the cod is salty but you can add a pinch of salt and pepper if you like it saltier.
Pat the cod with paper towels to remove any excess moisture and coat with the garlic powder if desired. Dredge in the egg, shaking off excess, then dredge in the four. Shake off excess flour and put aside on a plate until ready to fry.
Place enough oil in a heavy frying pan to reach 1/4 inches deep. Add the olive oil and stir to incorporate both oils. Turn the heat on med-high.
*Test the oil by placing one tip of the fillet into the oil. It should sizzle. The oil should not be smoky, turn down the heat if necessary and adjust accordingly as needed while frying.
Place about 4-6 pieces of the bacalhau into the hot oil and cook for about 4 minutes on each side until golden brown.
Place on paper towels to absorb any grease. Leave in a warm oven until ready to serve. Garnish, with lemon wedges, olives and the onions.
Serve with the tomato rice, french french fries and salad if desired.