Salt cod fritters (buñuelos de bacalao) with salad
Light, puffy fritters of desalted salt cod with garlic and parsley, dropped by the spoonful into hot olive oil. A Lent and Easter favourite in Spain, served here with a simple salad to make a meal. In Andalusia they also make soldaditos de Pavía, battered strips of salt cod.
- 49 minTime
- 35 minHands-on
- 4Portions
- 38 gprotein per portion
- 630kcal per portion
Ingredients for 4 portions
- 400 gDesalted cod
- 200 gPlain flour
- 2 tspBaking powder
- 2Eggs
- 200 mlMilk
- 2 clovesGarlic, finely chopped
- 2 tbspParsley, chopped
- to tasteSalt
- 5 tbspOlive oil, for frying
On the side
- 1Lettuce
- 2Tomatoes
- ½Yellow onion, thinly sliced
- 3 tbspOlive oil, for the salad
- 1 tbspVinegar
Method
- Flake the cod finely with your fingers, removing any skin and bones.
- Mix the flour and baking powder in a bowl. Whisk in the eggs and milk to make a thick, smooth batter. Stir in the garlic, parsley and cod, and season with salt; the cod may already be salty.
- Leave the batter to rest for 20 minutes.
- Meanwhile, wash and tear the lettuce, cut the tomatoes into wedges and thinly slice the onion, and put it all in a salad bowl.
- Heat plenty of oil, about 3 cm deep, in a saucepan or deep frying pan to 180 °C. Drop in spoonfuls of batter and fry in batches for 3–4 minutes, turning, until puffed and golden. Drain on kitchen paper.
- Dress the salad with the oil, vinegar and a pinch of salt and serve with the freshly fried fritters.
