Buñuelos de Bacalao – Cod Fritters
In Lely’s kitchen, Buñuelos de Bacalao were one of those dishes that meant Easter was near.
The kitchen would fill with the smell of frying batter and garlic, and we would gather around waiting impatiently for the first golden fritters to come out of the pan. She always used salted cod, carefully soaking it the day before, saying that the flavour was deeper and more traditional that way.
The fritters were never perfectly shaped — just small spoonfuls of batter dropped into hot oil — but they were light, crisp, and full of flavour. We would eat them warm with a squeeze of lemon, often stealing one before they even reached the table.
Over the years I’ve made them many times myself. While Lely swore by salted cod, I often make them with fresh fish for convenience, and they are just as delicious.
Ingredients
150 g salted cod flakes (bacalao salado), desalted
or 150 g fresh cod (bacalao fresco)
or 150 g hake (merluza)
120 g plain flour
100 ml beer
1 teaspoon baking powder
2 garlic cloves, finely chopped
1 handful parsley, finely chopped
2 eggs
A pinch of salt (increase slightly if using fresh fish)
Oil for frying
Instructions
1
If using salted cod, soak it in cold water for 24–48 hours, changing the water several times until the salt has softened. Drain well and flake into small pieces.
Fresh cod or hake can be used instead; simply finely dice the fish and pat it dry thoroughly. Hake tends to retain more moisture, which means it will flatten your fritter whilst frying, so if you prefer a firmer texture and a puffier fritter, you should poach it briefly for some 5 minutes, before drying and flaking. This step is optional for cod.
2
In a bowl, whisk the eggs with the beer until smooth. Add the flour and baking powder, stirring until the batter is free of lumps. Fold in the garlic, parsley, and prepared fish. Season with a pinch of salt, adding a little extra if using fresh fish rather than salted.
3
Allow the batter to rest for about 10 minutes, so it thickens slightly and becomes airy.
4
Heat a generous amount of oil in a deep pan over medium heat. When the oil is ready, drop in small spoonfuls of batter, frying a few at a time so they have room to puff up. Cook until golden and light, turning occasionally so they colour evenly.
Lift them out and drain on kitchen paper to remove excess oil.
5
Serve warm with a squeeze of lemon.
6
Lely Tip.
Lely always insisted that salted cod gave the most traditional flavour, but these fritters are wonderfully versatile. Fresh cod or hake work beautifully, and for a delicious twist you can also use finely chopped prawns.
7
For a vegetarian version, replace the fish with about 150 g spinach. Lightly cook it first, squeeze out all the moisture, chop finely, and fold it into the batter before resting and frying.
