📝 About This Recipe
Transport your kitchen to a bustling tapas bar in Madrid or Barcelona with these iconic Buñuelos de Bacalao. These cloud-like fritters balance the savory, oceanic depth of salt cod with a delicate, airy dough infused with garlic and fresh parsley. Crispy on the outside and incredibly tender within, they represent the pinnacle of Spanish coastal comfort food.
🥗 Ingredients
The Salt Cod
- 300 grams Salt Cod (Bacalao) (desalted, skinned, and deboned)
- 1 Bay leaf (for poaching)
- 1/2 cup Milk (for poaching)
The Choux-style Dough
- 150 ml Water
- 50 grams Unsalted butter (cubed)
- 125 grams All-purpose flour (sifted)
- 3 large Eggs (at room temperature)
- 1/2 teaspoon Salt (adjust based on saltiness of fish)
Aromatics and Frying
- 2 cloves Garlic (very finely minced)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 teaspoon Baking powder (for extra lift)
- 2 cups Extra Virgin Olive Oil (for deep frying)
- 1 Lemon (cut into wedges for serving)
👨🍳 Instructions
-
1
Ensure your salt cod has been soaked in cold water for 24-48 hours, changing the water every 8 hours to remove excess salt.
-
2
Place the desalted cod in a small saucepan with the milk and bay leaf. Bring to a gentle simmer over medium heat and cook for 5-8 minutes until the fish flakes easily.
-
3
Drain the fish (discarding the milk) and shred it finely with your fingers or a fork, ensuring no small bones remain. Set aside to cool.
-
4
In a clean medium saucepan, combine the 150ml water, butter, and salt. Bring to a rolling boil over medium-high heat.
-
5
As soon as the butter is melted and the water boils, dump in all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
-
6
Continue cooking the dough ball over low heat for 1-2 minutes, stirring constantly to 'toast' the flour and remove excess moisture. A thin film should form on the bottom of the pan.
-
7
Transfer the dough to a mixing bowl and let it cool for 5 minutes. Add the eggs one at a time, beating thoroughly after each addition until the dough is smooth, glossy, and falls slowly from the spoon.
-
8
Fold in the shredded cod, minced garlic, chopped parsley, and baking powder. Mix until the ingredients are evenly distributed throughout the batter.
-
9
In a deep frying pan or heavy pot, heat the olive oil to 340°F (170°C). The oil should be deep enough to allow the fritters to float.
-
10
Using two spoons, form small quenelles or balls of batter (about the size of a walnut) and carefully drop them into the hot oil. Do not overcrowd the pan.
-
11
Fry for 3-4 minutes, turning them occasionally, until they are puffed up and a deep golden brown on all sides.
-
12
Use a slotted spoon to remove the fritters and drain them on a plate lined with paper towels. Serve immediately while hot and crispy.
💡 Chef's Tips
If the batter is too runny, chill it in the fridge for 20 minutes before frying to help it hold its shape. Always test the oil temperature with a small piece of bread; if it sizzles and browns in 30 seconds, it's ready. Don't skip the baking powder—it provides the 'buñuelo' (air bubble) texture that makes these so light. Be careful with extra salt; even after soaking, the cod retains a natural salinity that seasons the whole batch. For a smoother texture, you can pulse the shredded cod in a food processor briefly before adding to the dough.
🍽️ Serving Suggestions
Serve with a side of homemade Alioli (garlic mayonnaise) for dipping. A drizzle of honey or a 'miel de caña' (cane syrup) provides a traditional and delicious sweet-salty contrast. Pair with a crisp, chilled glass of Albariño wine or a dry Spanish Fino Sherry. Accompany with a simple tomato and onion salad to cut through the richness of the fried dough. Arrange on a wooden board with lemon wedges and a sprinkle of smoked paprika (Pimentón).