We fell in love with cod fritters in Portugal and Spain. It’s such a simple appetizer, but its delicate salty, lightly fishy flavor makes it addictive. Even for eaters like Nabol, who’s not a big fan of anything fishy, this recipe is a good gateway seafood treat. It’s commonly served with alioli, which is the Spanish version of garlic mayo, or any mayonnaise-based sauce.
Back home in Puerto Rico, grandma Olga usually makes “bacalaitos” every Christmas. These are also a cod fritter prepared with flour, cod and spices. The European version, called Bolinhos de bacalhau (Portugal) or Buñuelos de Bacalao (Spain), are made slightly different with a starchy potato, which makes the fritter softer and milder in flavor compared to the very crispy bacalaitos.
If you’re planning a tapas night or just need a break from chips and dip, definitively give our buñuelo recipe a try. We also include our alioli recipe that you can prepare in a couple of minutes.
Buñuelos de Bacalao with Spanish Alioli Sauce
Ingredients
Spanish Alioli
- 1 Cup of canola oil (or Olive Oil)
- 1 Tsp vinegar
- 1 Tsp lemon juice
- 1 Pinch of salt
- 1 Egg
- 1 Clove of garlic (Add more or less depending on taste)
Buñuelos de Bacalao
- 1 Large fresh cod fillet, finely chopped
- 1 Large russet potato, mashed
- 1 Cup of flour
- 1 Whole Egg
- 1 Yolk
- Salt and pepper to taste
- 1 Clove of garlic, minced
- 1 Cup of green onions, finely chopped
Takes , serves 4-6.
Instructions
- For the alioli sauce, blend all ingredients with an immersion blender. Use canola oil for a more neutral flavor or olive oil for a stronger flavor. In terms of the garlic, start by adding ½ a clove and decide if you prefer a stronger garlic flavor. Keep the sauce refrigerated and continue using it for up to 1 week.
- Mix all ingredients very well. Form small dumplings.
- Fry on both sides until golden.
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