Salt cod fritters (Buñuelos de bacalao)
Crispy, golden, and full of flavor, these Salt Cod Fritters are simple to prepare and perfect for sharing. A must-make for Lent, Holy Week, or anytime you’re craving something savory!
What are salt cod fritters?
Spanish salt cod fritters, or buñuelos de bacalao, are small fried bites made from shredded, desalinated salt cod mixed into a simple batter of flour, eggs, onion, and herbs. They’re common throughout Southern Europe, especially Spain, Portugal, and parts of France, and are deeply associated with Lent and Holy Week, when fish traditionally replaces meat on Fridays. While each region has its own spin, the heart of the dish is always the same: well-seasoned cod in a light, airy fritter!
Ingredient Notes
- Salted cod (bacalao): Make sure that you soak and desalinate ahead of time to remove excess salt and rehydrate the fish.
- Bay leaf & black peppercorns: Added to the cooking water to gently flavor the cod as it softens.
- Garlic: Just enough to add depth without overpowering the fish.
- Ground black pepper: Add to taste.
- Self-rising flour: Gives the fritters lift and keeps them light and fluffy inside.
- Lemons: Used both in cooking the cod and in the batter for brightness and balance!
- Eggs: Help bind the mixture and give structure to the fritters.
- White onion: Finely chopped for mild sweetness and texture.
- Parsley: Adds freshness and a subtle herbal note.
- Reserved cod cooking liquid: Brings flavor to the batter and helps control the consistency.
- Oil for frying: Use a neutral oil that can handle high heat, like vegetable or canola oil.
Variations
- Beer or sparkling water batter: Replace some or all of the cooking liquid with a light beer or sparkling water for extra airy fritters.
- Add vegetables: Finely chopped scallions, bell peppers, or mild chiles add color and extra flavor.
- Puerto Rican–inspired: Turn them into bacalaítos by skipping the eggs, thinning the batter, and adding sofrito.
- Croquette-style: For a creamier interior, look to bacalao croquettes made with béchamel instead of batter.
- Herb swap: Cilantro can replace parsley for a more Latin-leaning flavor profile.
Tips for the Best Salt Cod Buñuelos
- Desalinate properly: Soak the cod for at least 8 to 12 hours, changing the water once or twice. This step is essential for both flavor and texture.
- Season the cooking water: Even simple aromatics like garlic, bay leaf, and peppercorns make a noticeable difference.
- Mind the batter texture: It should be smooth and spoonable! Not thick like dough, but not runny either.
- Oil temperature matters: The oil should be very hot. Test it with a drop of batter, if it floats immediately, you’re ready.
- Don’t overcrowd the pan: Fry in batches so the oil stays hot and the fritters cook evenly.
- Use leftover pieces: Thin cuts or smaller scraps of cod work perfectly here, making this a great no-waste recipe.
Serving Suggestions
Serve buñuelos de bacalao hot with lemon wedges and a creamy sauce for dipping. Garlic aioli is the classic choice, but cilantro mayonnaise, avocado mayo, and salsa rosada all pair beautifully. They’re perfect as an appetizer or turn them into a meal by serving them with a side salad like my mango avocado arugula salad or a nicoise salad!
Storage Suggestions
If you make these cod fritters ahead of time and want to keep them warm before serving, you can place them in the oven at the lowest temperature. If you have leftovers, let them cool completely, then store them in an airtight container in the refrigerator for up to 2 days.
To reheat, place the fritters in a 350°F (175°C) oven or air fryer for a few minutes until warmed through and crisp again. Avoid the microwave if possible, as it will make them soft and soggy. For best results, reheat only what you plan to eat right away.
Frequently Asked Questions
Can I use regular cod instead of salted cod?
Yes! If you prefer, you can use regular cod. In that case, you would skip the soaking and desalinating process. Then, when you cook the cod, reduce the cooking time to about 10-15 minutes so you don’t over cook it! You will want to add salt to the cod as well.
Why are my fritters greasy?
This usually means the oil wasn’t hot enough. Cooler oil causes the batter to absorb more oil instead of crisping quickly.
Can I bake these instead of frying?
Traditional buñuelos are fried for their signature texture. Although you could technically bake them, baking won’t give the same crisp, airy result!
Salt cod fritters (Buñuelos de bacalao)
Ingredients
- 500 g salt cod (bacalao salado)
- 1 bay leaf
- 5 black peppercorns
- 1 clove garlic
- 1 teaspoon ground black pepper
- 2 cups self-rising flour
- 2 lemons
- 2 eggs
- 1 white onion 100 grams
- 1 sprig parsley
- 1 1/2 cups of the cod cooking liquid adjust as needed
- 2 cups oil for frying
To serve:
- Garlic aioli or
- Cilantro Mayonnaise
Instructions
- At least twelve hours before preparing the fritters, rinse the salted cod under running water. Then, place it in a glass container with a lid and cover it with enough water to cover the cod. Store it in the refrigerator overnight. The next morning, change the water with fresh water and let it rest in the refrigerator until you begin making the fritters.
- Place a medium-sized pot on the stove. Add about three cups of water. Add the cod, the juice of one lemon, the black peppercorns, and the bay leaf. Cook over medium heat for about half an hour. Meanwhile, peel and finely chop the onion.
- When the cod is tender, turn off the heat and drain it. Reserve 1 ½ cups of the cooking liquid. Let the fish cool slightly, then place it on a work surface and flake it. Carefully remove all the bones, skin, and cartilage from the cod. Place the flaked or shredded fish in a bowl.
- To the mixing bowl with the cod, add the crushed garlic clove, black pepper, all-purpose flour, lemon juice, eggs, chopped onion, and parsley.
- Mix all the ingredients with a spatula until well combined. Gradually add the cod cooking water until the mixture is smooth.
- Pour the oil into a heavy-bottomed frying pan. Turn the stove to high heat. Wait until the oil begins to bubble. Using a spoon, place the fritters into the frying pan. To do this, fill a large spoon with a generous amount of batter and carefully pour it into the pan.
- After three minutes, turn the fritters over so they cook on both sides. Finally, remove the fritters from the pan and let them rest on a plate lined with paper towels.
- Serve the fritters with lemon or lime slices and aioli or a mayonnaise-based sauce (cilantro aioli, avocado mayonnaise, salsa rosada pink sauce, etc.).
Photos of the step by step preparation process for Buñuelos de Bacalao or Salt Cod Fritters:
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