This recipe for buñuelos de bacalao (salt cod fritters) is a little lengthy but doesn’t require any special skills… so it’s still a really easy Spanish recipe. Using salt cod is best really, but if you can’t get that where you live, then you swap it for a firm white fish (just not panga – eek!).
Ingredients – serves four
- ½ kilo salt cod. Soak it for 24 hours, changing the water every 6 to 8 hours
- 2 medium potatoes, peeled and cut into 1/2 inch cubes
- A couple of tablespoons of olive oil
- Mugful of milk
- 6 tablespoons flour – any type, it doesn’t matter
- 2 medium eggs
- 2 heaped tablespoons of fresh chopped parsley
- 2 tablespoons lemon juice
- Salt and pepper for seasoning
- Plenty of oil for frying
- Place the fish into a pot with plenty of cold water and bring to a simmer.
- Leave it to simmer for about ten minutes
- Remove the fish after ten minutes and remove any skin or bones. Keep the water
- Pop the potatoes in the pot of water and boil for about 10 to 12 minutes or until soft
- Drain the potatoes and mash them with a little salt and pepper. If you are using salt cod, you should omit the salt
- In a pot, pour in the water, milk and olive oil and gently bring to the boil
- Once it comes to the boil, lower the heat and then whisk in the flour until dissolved – don’t stop whisking until it is fully mixed… and then keep going for another couple of minutes
- Remove the pot from the heat and set aside
- In another pot, heat plenty of oil to the same temperature you would cook chips.
- Stir the eggs, parsley and lemon juice into the flour mixture.
- Now stir in the mashed potato and mix really well
- Now stir in the fish and mix well again
- Drop teaspoons of this final batter into the hot oil. You will need to do it in batches, keeping finished ones warm while you do the rest.
- They are cooked when they are crispy and golden – it only take about a couple of minutes per batch
- Serve hot!
Spain Buddy tips