Buñuelos de Bacalao
These classic Spanish fritters feature salt cod in a light, savory batter flavored with garlic and parsley. Fried until golden and crisp on the outside, they remain tender and fluffy inside. They are a perfect appetizer or tapa to share.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain eggs, fish, and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gsalt cod, desalted and skinless
- 150 gall-purpose flour
- 1 tspbaking powder
- 1 pcslarge egg, lightly beaten
- 150 mlwater, lukewarm
- 2 clovegarlic, finely minced
- 2 tbspfresh parsley, finely chopped
- 0.25 tspsalt
- 0.25 tspblack pepper
- 750 mlsunflower oil, for frying
Equipment
pot · slotted_spoon · mixing_bowl · cutting_board · knife · whisk
The method
Step by step
- 1
Place the desalted cod in a small pot and add enough cold water to cover it.
About 1 min
Cook’s note: Ensure your cod is fully desalted before starting, which typically requires soaking for 24-48 hours with several water changes.
- 2
Bring the water to a gentle simmer over medium heat and cook for about 10 minutes, until the fish flakes easily with a fork.
About 10 min
Cook’s note: Avoid boiling the cod, as simmering keeps it tender.
- 3
Drain the cod and set it aside to cool slightly. Once cool enough to handle, flake the fish, carefully removing any remaining bones.
About 8 min
- 4
In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper.
About 2 min
- 5
Add the lightly beaten egg and lukewarm water to the dry ingredients, mixing until a smooth batter forms.
About 2 min
Cook’s note: Don't overmix the batter; mix just until there are no large lumps of flour.
- 6
Gently fold the flaked cod, minced garlic, and chopped parsley into the batter.
About 2 min
- 7
Cover the bowl and let the batter rest in the refrigerator for 30 minutes.
About 30 min
Cook’s note: Resting allows the flour to hydrate fully, resulting in a lighter-textured fritter.
- 8
Pour the sunflower oil into a deep, heavy-bottomed pot to a depth of about 5 cm and heat over medium-high heat until it reaches 180°C (350°F).
About 5 min
Cook’s note: If you don't have a thermometer, the oil is ready when a small drop of batter sizzles immediately and turns golden in about 30 seconds.
- 9
Using two spoons, carefully drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding the pot.
About 2 min
- 10
Fry for 3-4 minutes, turning occasionally, until the buñuelos are puffed, golden brown, and cooked through.
About 8 min
Cook’s note: Maintain a steady oil temperature to ensure they cook evenly without becoming greasy.
- 11
Use a slotted spoon to transfer the cooked fritters to a wire rack or a plate lined with paper towels to drain.
- 12
Serve immediately while hot and crisp.
Keep it good
Store cooled leftovers in an airtight container in the refrigerator.
Reheat in a preheated oven or air fryer at 180°C (350°F) for 5-7 minutes until crisp.
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