Cod Fritters: 3 Mistakes to Avoid when Making
Spanish cod fritters, or buñuelos de bacalao, are a beloved tapa in Spain, particularly popular in Andalusia. These golden, crispy delights are made from a light batter infused with salted cod, herbs, and spices, then deep-fried to perfection.This dish is ubiquitous during Lent and Semana Santa (Holy Week), but it's so delicious that Spaniards enjoy it year-round. The texture is incredibly crispy on the outside and soft on the inside, making it a favorite for gatherings and family meals.
Ingredients
- 7 g (7 oz) Salted Cod (desalted and shredded)
- 150 (1 ¼ cups) All-purpose flour
- 1 tsp Baking powder
- 2 Large eggs
- 152 ml (⅔ cup) Cold Water or milk
- 2 Cloves of garlic, minced
- 1 tbsp Fresh parsley, chopped
- ½ tsp Salt (adjust depending on the saltiness of the cod)
- ¼ tsp Black pepper
- Olive oil for frying
Instructions
- Prepare the Cod:If using salted cod, soak it in water for 24-48 hours, changing the water every 8 hours.Once desalted, pat it dry and shred it into small pieces.
- Make the Batter:In a bowl, whisk the eggs, flour, and baking powder until smooth.Gradually add cold water or milk to achieve a thick but pourable consistency.Stir in the shredded cod, minced garlic, and chopped parsley.Season with salt and pepper (be careful, as the cod already has some salt).
- Fry to Perfection:Heat olive oil in a deep pan to 180°C (350°F).Drop spoonfuls of batter into the oil, frying in small batches to avoid overcrowding.Fry for 2-3 minutes per side, or until golden brown and crispy.Drain on paper towels and serve immediately.