Cod Fritters Bunuelos De Bacalao Recipe

I absolutely love this recipe because it brings a nostalgic taste of my childhood, reminding me of family gatherings and sunlit kitchens filled with laughter. Plus, there’s something so satisfying about the crispy, golden fritters and the savory burst of flavor from the perfectly seasoned codfish.

Bunuelos de Bacalao, or cod fritters, are a delightful Spanish-inspired dish I love making. A blend of 2 large eggs, 1 medium onion, 3 garlic cloves, and 1/4 cup fresh parsley with 1 pound of salted codfish makes these fritters high in protein and packed with flavor—perfect for any occasion.

Ingredients

Salted Codfish:
High in protein, it lends a meaty and somewhat salty taste.

Eggs:
They provide depth, promote ingredient cohesion, and increase lightness.

Onion:
Contributes sweetness and depth of flavor, enhancing the taste of the fritters.

Garlic:
Delivers fragrant taste and a touch of sharpness.

Parsley:
Provides an invigorating, herb-flavored taste with added vibrancy from color, as a garnish or otherwise, in a dish.

Flour:
Gives a light, crisp texture when fried and provides structure.

Vegetable Oil:
Vital for frying, it helps to achieve the gorgeous golden crispiness.

Ingredient Quantities

• 1 pound salted codfish
• 2 large eggs
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 cup water (or as needed)
• Vegetable oil, for frying

Instructions

1. The salted codfish should be rinsed under cold running water to eliminate excess salt. It should then be placed in a deep bowl of freshwater and allowed to soak for a minimum of 24 hours to reduce the saltiness to a more acceptable level. A more controlled soak can be achieved by changing the water every couple of hours during the first half of the soak time.

2. Soak the codfish. Drain it and pat it dry. Flake the codfish into small pieces, ensuring any and all bones and skin have been removed.

3.

4. The codfish that has been flaked should be added slowly to the mixture of eggs, the addition done in such a way that the fish is folded in gently, ensuring even distribution throughout the egg mixture before cooking commences.

5. In a different bowl, stir together the flour and baking powder. Gradually add this dry mixture to the codfish mixture, stirring until a thick batter forms.

6. Slowly add water, mixing well, until the batter is a slightly loose, pancake-like consistency. The amount of water needed might vary.

7. In a large skillet, warm nearly 2 inches of vegetable oil over medium-high heat until it comes to about 350°F (180°C).

8. Spoon the batter into the hot oil, being mindful not to overcrowd the pan.

9. The fritters should be fried for approximately 3-5 minutes on either side until they attain a golden brown color and a crispy texture.

10. Using a slotted spoon, take out the fritters and allow them to drain on a plate lined with paper towels. Serve them while they are still hot.

Equipment Needed

1. Deep bowl
2. Knife
3. Cutting board
4. Measuring cups and spoons
5. Slotted spoon
6. Skillet
7. Large mixing bowl
8. Medium mixing bowl
9. Paper towels
10. Plate
11. Whisk or mixing spoon
12. Thermometer (for oil temperature)

FAQ

• Q: Can I use fresh cod instead of salted codfish?You can indeed use fresh cod, but first, you must salt it and let it sit overnight to create a flavor profile more akin to that of traditional salted codfish.
• Q: How do I prepare the salted codfish before cooking?A: Rinse the salted codfish in cold water and soak it in a bowl of water in the refrigerator for 24 to 48 hours, changing the water several times to remove excess salt.
• Q: Can I make these cod fritters ahead of time?B: The batter can be prepared ahead of time and kept in the refrigerator for up to one day. For best texture, fry the fritters just before serving them.
• Q: What is the best oil for frying cod fritters?Frying cod fritters in vegetable oil is recommended because of the oil’s neutral flavor and high smoke point.
• Q: Can I bake these fritters instead of frying them?B: A healthier and definitely less messy method is baking, although it may not result in the crispy fried texture. To bake, preheat your oven to 400°F (200°C) and bake for about 15-20 minutes, flipping halfway through.
• Q: How should I serve Cod Fritters Bunuelos De Bacalao?Serve the fritters hot. Accompany with: lemon wedges; a dipping sauce, like aioli or spicy mayonnaise.

Substitutions and Variations

Codfish with salt: Fresh cod can be used, but it must be salted to taste since, unlike salted cod, it isn’t pre-salted.
Eggs: For a vegan alternative, substitute with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg).
Onion: For a milder flavor, use shallots or leeks as a substitute.
Cloves of garlic: Fresh garlic can be replaced with garlic powder; use approximately 1/8 teaspoon for each clove.
Fresh parsley: If you don’t have parsley, you can substitute fresh cilantro or dill. Both offer an herby flavor, but they taste different from parsley.

Pro Tips

1. To ensure the fritters remain light and fluffy, avoid overmixing the batter once the flour is added. A gently mixed batter will help prevent tough fritters.

2. For an extra burst of flavor, consider adding a pinch of cayenne pepper or smoked paprika to the batter. This will give the fritters a subtle kick and enhance the overall taste.

3. Before frying all the fritters, test a small amount of batter in the hot oil to check seasoning, cooking time, and texture. Adjust seasoning if necessary and ensure the oil temperature is correct to avoid soggy or burnt fritters.

4. For a crispier exterior, you can add a tablespoon of cornstarch to the flour mixture. It helps create an extra crunchy coating on the fritters.

5. If you prefer a more herbaceous flavor, you can substitute or add cilantro to the parsley. This will give the fritters a fresh twist that complements the codfish nicely.