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Buñuelos de bacalao are a beloved tapa throughout coastal Spain, particularly in Catalonia (bunyols de bacalla) and the Basque Country, where salt cod has been a cornerstone of the culinary tradition for over five centuries. Pre-soaked salt cod is carefully desalted over 48 hours, then shredded and folded into a light batter of flour, baking powder, egg, garlic, and fresh parsley. When spoonfuls of this batter are dropped into hot oil, they puff dramatically, the outside turning golden and crisp while the inside stays tender and fragrant with salt cod. These fritters are best eaten immediately - hot, crisp, and salty - with a cold glass of local beer or cava.
Prep
25 min
Cook
20 min
Total
45 min
Servings
6 srv
Difficulty
Easy
Calories
260 kcal
For 6 serving(s)
Per serving
Ensure the salt cod has been soaked in cold water for 48 hours, changing the water 3-4 times. Taste a small piece - it should be pleasantly salty but not aggressively so.
Drain the cod, remove any skin and bones, and shred the flesh finely with a fork.
In a bowl, mix the flour, baking powder, and a pinch of salt. Add the egg and the water or milk, whisking until a smooth, thick batter forms.
Fold in the shredded cod, crushed garlic, and finely chopped fresh parsley. The batter should be thick enough to hold its shape when dropped from a spoon.
Heat the oil to 180°C (355°F) in a deep pan. Drop tablespoons of the cod batter carefully into the hot oil. Fry for 3-4 minutes, turning once, until golden and cooked through.
Drain on paper towels and serve immediately while crisp.
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