{"id":6389,"date":"2016-03-04T17:16:57","date_gmt":"2016-03-04T16:16:57","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=6389"},"modified":"2017-08-31T23:02:01","modified_gmt":"2017-08-31T21:02:01","slug":"pataniscas-de-bacalhau","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/pataniscas-de-bacalhau\/","title":{"rendered":"Recette de pataniscas de bacalhau (galettes de morue \u00e0 la portugaise)"},"content":{"rendered":"\n<p>Les <strong><em>pataniscas de bacalhau<\/em><\/strong> sont des galettes de morue typiquement portugaises. Elles sont originaires de l\u2019ancienne r\u00e9gion de <strong>l\u2019Estr\u00e9madure<\/strong>, au centre-ouest du Portugal. N\u00e9anmoins, elles sont devenues de nos jours <strong>tr\u00e8s populaires<\/strong> du nord au sud du pays, elles sont aussi connues <strong>internationalement<\/strong>. C\u2019est n\u2019est pas \u00e9tonnant,<strong> c\u2019est d\u00e9licieux !<\/strong><\/p>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"9252856116\"data-ad-format=\"auto\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script><amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"7340373828\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div>\n<h2>Voulez-vous savoir comment faire les <strong><em>pataniscas de bacalhau<\/em><\/strong> (galettes de morue \u00e0 la portugaise) ?<\/h2>\n<p>On fait les <strong><em>pataniscas de bacalhau<\/em><\/strong> avec de la <strong>morue<\/strong> dessal\u00e9e et \u00e9miett\u00e9e qu\u2019on m\u00e9lange avec une <strong>p\u00e2te<\/strong> \u00e0 base de <strong>farine<\/strong> et <strong>d\u2019\u0153ufs<\/strong>. Puis on les fait <strong>frire<\/strong>. C\u2019est facile ! L\u2019une de ses caract\u00e9ristiques est sa forme <strong>irr\u00e9guli\u00e8re<\/strong>, chacune est diff\u00e9rent. Du coup, on peut les laisser un peu bomb\u00e9es ou les aplatir.<\/p>\n<p>Voici la recette :<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/03\/pataniscas-de-bacalhau.jpg\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Pataniscas de bacalhau\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/03\/pataniscas-de-bacalhau.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/03\/pataniscas-de-bacalhau-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/03\/pataniscas-de-bacalhau-300x200.jpg 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/03\/pataniscas-de-bacalhau.jpg\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/pataniscas-de-bacalhau\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de pataniscas de bacalhau (galettes de morue \u00e0 la portugaise)<\/h2>\n<span id=\"post-ratings-6389\" class=\"post-ratings\" data-nonce=\"ff799d64e3\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_6389_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(6389, 1, '1 Star');\" onmouseout=\"ratings_off(3.7, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6389_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(6389, 2, '2 Stars');\" onmouseout=\"ratings_off(3.7, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6389_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(6389, 3, '3 Stars');\" onmouseout=\"ratings_off(3.7, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6389_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(6389, 4, '4 Stars');\" onmouseout=\"ratings_off(3.7, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6389_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_off.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(6389, 5, '5 Stars');\" onmouseout=\"ratings_off(3.7, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 3,67 \/ 5. Votes: 12<\/div><\/span><span id=\"post-ratings-6389-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT45M>45 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2017-08-31\"><\/time> \n<span itemprop=\"description\" content=\"Comment faire les pataniscas de bacalhau (galettes de morue \u00e0 la portugaise). Recette facile. De la morue avec une p\u00e2te de farine et d\u2019\u0153ufs. D\u00e9licieux !\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">500 g de morue<\/li>\n<li itemprop=\"recipeIngredient\">2 oeufs<\/li>\n<li itemprop=\"recipeIngredient\">100 g de farine de bl\u00e9<\/li>\n<li itemprop=\"recipeIngredient\">1 cuiller\u00e9e \u00e0 caf\u00e9 de levure chimique<\/li>\n<li itemprop=\"recipeIngredient\">Persil frais<\/li>\n<li itemprop=\"recipeIngredient\">1\/2 oignon<\/li>\n<li itemprop=\"recipeIngredient\">1 cuiller\u00e9e \u00e0 soupe d\u2019huile d\u2019olive<\/li>\n<li itemprop=\"recipeIngredient\">Sel et poivre noir<\/li>\n<li itemprop=\"recipeIngredient\">Huile pour la friture<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Dessaler la morue. Pour cela, il faut faire tremper les morceaux de morue la veille. Les mettre dans l\u2019eau avec la peau vers le haut. Les laisser reposer au r\u00e9frig\u00e9rateur pendant 24 heures et renouveler l\u2019eau chaque 6 \u00e0 8 heures (au moins 3 fois).<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9goutter la morue et la placer dans un faitout.<\/li>\n<li itemprop=\"recipeInstructions\">Couvrir d\u2019eau et porter \u00e0 \u00e9bullition.<\/li>\n<li itemprop=\"recipeInstructions\">D\u00e8s que l\u2019eau bout, arr\u00eater le feu, placer le couvercle et laisser reposer pendant 10 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Ensuite, \u00e9goutter et laisser refroidir.<\/li>\n<li itemprop=\"recipeInstructions\">D\u00e8s qu&rsquo;on peut la manipuler sans se br\u00fbler, \u00e9mietter la morue avec les mains. \u00c9carter la peau et faire attention \u00e0 bien enlever toutes les ar\u00eates. Veiller \u00e0 ce qu&rsquo;il ne reste pas de gros morceaux.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9plucher l\u2019oignon et le ciseler le plus finement possible.<\/li>\n<li itemprop=\"recipeInstructions\">Laver le persil, bien le s\u00e9cher et hacher les feuilles.<\/li>\n<li itemprop=\"recipeInstructions\">Dans un grand saladier, battre les oeufs.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter la farine et la levure chimique et bien m\u00e9langer. Si la p\u00e2te est trop \u00e9paisse, ajouter un peu d\u2019eau. La consistance doit \u00eatre beaucoup plus \u00e9paisse qu\u2019une p\u00e2te \u00e0 cr\u00eapes, presque comme de la cr\u00e8me fra\u00eeche.<\/li>\n<li itemprop=\"recipeInstructions\">Ensuite, incorporer la morue \u00e9miett\u00e9e, l\u2019oignon et le persil hach\u00e9, ainsi que la cuiller\u00e9e d\u2019huile d\u2019olive. Bien m\u00e9langer.<\/li>\n<li itemprop=\"recipeInstructions\">Assaisonner avec du sel et du poivre. Attention au sel, car la morue peut \u00eatre d\u00e9j\u00e0 assez sal\u00e9e.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une grande po\u00eale, faire chauffer une abondante quantit\u00e9 d\u2019huile pour la friture.<\/li>\n<li itemprop=\"recipeInstructions\">D\u00e8s que l\u2019huile est bien chaude, mais pas fumante, faire frire des cuiller\u00e9es \u00e0 soupe de p\u00e2te \u00e0 <em>pataniscas<\/em> en plusieurs \u00e9tapes. On peut les laisser bomb\u00e9s ou les aplatir un peu avec la cuill\u00e8re. (1)<\/li>\n<li itemprop=\"recipeInstructions\">D\u00e8s qu\u2019elles sont dor\u00e9es, les retourner et les faire dorer de l\u2019autre c\u00f4t\u00e9.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9goutter et laisser reposer sur une assiette avec du papier absorbant pour enlever l&rsquo;exc\u00e9dant d\u2019huile.<\/li>\n<li itemprop=\"recipeInstructions\">R\u00e9p\u00e9ter les \u00e9tapes pr\u00e9c\u00e9dentes jusqu\u2019\u00e0 finir toute la p\u00e2te \u00e0 <em>pataniscas<\/em>.<\/li>\n<li itemprop=\"recipeInstructions\">Et voil\u00e0 ! C\u2019est pr\u00eat ! Servir aussit\u00f4t. Bonne d\u00e9gustation !<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>La bonne temperature de l&rsquo;huile pour la friture est de 170 \u00baC. Pour le v\u00e9rifier, on peut utiliser un thermom\u00e8tre de cuisson ou l&rsquo;on peut ajouter un petit morceau de pain jusqu\u2019\u00e0 ce qu\u2019il soit dor\u00e9.<\/li>\n<li>Pour une friture correcte, l\u2019huile doit rester chaude. C\u2019est pourquoi on fait frire les <em>pataniscas<\/em> en plusieurs \u00e9tapes. Si on en ajoute beaucoup, l\u2019huile risque de perdre la temp\u00e9rature et les <em>pataniscas<\/em> vont absorber beaucoup de graisse.<\/li>\n<li>Aimez-vous la <strong>cuisine du Portugal <\/strong>? Sur le blog vous trouverez plus de <strong><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/tag\/portugaise\">recettes portugaises<\/a><\/strong>. R\u00e9galez-vous avec une <strong><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/10\/cataplana-au-poisson-et-aux-fruits-de-mer.html\">cataplana de poisson et fruits de mer<\/a> <\/strong>tr\u00e8s savoureuse, du <strong><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/10\/cataplana-de-porc-aux-palourdes.html\">porc aux palourdes<\/a><\/strong>, un m\u00e9lange aussi surprenant que d\u00e9licieux ou pour finir, le plat plus connu de leur cuisine, le <strong><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/03\/bacalhau-a-bras.html\">bacalhau \u00e0 bras<\/a><\/strong>, qu\u2019est-ce que c\u2019est bon !<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n <\/p>\n<h3>Maintenant vous savez comment faire les <em>pataniscas de bacalhau<\/em> (galette de morue portugaise).<\/h3>\n<p>\u00c0 bient\u00f4t !<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment faire les pataniscas de bacalhau (galettes de morue \u00e0 la portugaise). Recette facile. De la morue avec une p\u00e2te de farine et d\u2019\u0153ufs. D\u00e9licieux !<\/p>\n","protected":false},"author":1,"featured_media":9724,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"pataniscas","_yoast_wpseo_metadesc":"Comment faire les pataniscas de bacalhau (galettes de morue \u00e0 la portugaise). Recette facile. De la morue avec une p\u00e2te de farine et d\u2019\u0153ufs. D\u00e9licieux !","footnotes":""},"categories":[20,843],"tags":[94,935,1026],"class_list":["post-6389","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette","category-poisson-et-fruits-de-mer","tag-morue","tag-apero","tag-portugaise"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de pataniscas de bacalhau (galettes de morue \u00e0 la portugaise)<\/title>\n<meta name=\"description\" content=\"Comment faire les pataniscas de bacalhau (galettes de morue \u00e0 la portugaise). Recette facile. De la morue avec une p\u00e2te de farine et d\u2019\u0153ufs. 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