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 hours2
- 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 can 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 ther 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
- These are lovely served with mojo verde, which you can easily whip up while the potatoes are boiling. need to know how to make that? Click here for the mojo verde recipe
- Oh and of course they are awesome with alioli (garlic mayonnaise)