Spanish cuisine · Fish & Seafood

Buñuelos de Bacalao

Light fritters of flaked salt cod, garlic and parsley, fried golden brown in hot oil.

Ingredients · for 4 servings

• 300 g desalted salt cod (bacalao)
• 200 g flour
• 1 tsp baking powder
• 2 eggs
• 250 ml milk
• 4 cloves garlic
• 1 bunch flat-leaf parsley
• 1 lemon
• 500 ml olive oil (for frying)
• Salt, pepper

Instructions

1. Poach the desalted salt cod gently in a little water for 5 min., drain, remove skin and bones and flake the flesh very finely.
2. Finely grate the garlic and finely chop the parsley, and mix both with the fish.
3. Sift the flour and baking powder into a bowl, gradually stir in the eggs and milk until a smooth, thick batter forms that falls heavily from the spoon.
4. Fold in the fish mixture, season with pepper and a little salt, and let the batter rest covered for 20 min. so the baking powder can work.
5. Heat the olive oil in a deep pot to 175 °C and slide in tablespoon-sized portions of the batter; fry each batch for 3–4 min. until the fritters puff up and are golden brown all over.
6. Drain on kitchen paper, salt lightly and serve hot with lemon wedges as a tapa.