Salt cod fritters (Buñuelos de bacalao)
These tasty crispy cod fritters are made with shredded salted cod, flour, eggs, garlic, parsley, and more. These buñuelos are perfect for Lent and Easter.
Servings 16 fritters
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.).
