Delicious Buñuelos de Bacalao Recipe

Andalusia is the home for some of the finest Spanish recipes that you can find, and when it comes to savory goodies, nothing compares to their seafood tapas.

These buñuelos de bacalao have the perfect contrast of textures and will give you a burst of savory goodness in every bite, but the most appealing part is that they are super easy to prepare at home.

Scroll down this article and brace yourself to learn how to make cod fish fritters from scratch, with some helpful tips to customize this recipe, plus the best ways of storing and serving them.

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Pssst…!!?? You can’t get enough of Spanish tapas recipes? Have a look at my other posts: 

• Potaje de Vigilia

• Spanish Chickpea Stew

• Salmon croquettes

Background of the Dish

The buñuelos de bacalao were created around the 1800s, once the consumption of salted cod became mainstream, and Spanish easter was never the same.

This holiday provides the ideal opportunity to savor seafood-centric dishes, catapulting these cod fritters to newfound fame in Andalusia and beyond.

Today, they stand as one of the most popular Spanish tapas, using only regional ingredients such as salted cod, garlic, parsley, and olive oil for frying.

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Things You’ll Need for Buñuelos de Bacalao

To prepare buñuelos de bacalao you will need salted cod, flour, water, eggs, parsley, garlic cloves, and olive oil for frying.

Ingredients

• 500gr salted cod (bacalao)
• 1 cup (240ml) water
• 2 cups (240gr) all-purpose flour
• 1/2 cup (30gr) chopped fresh parsley
• 1 teaspoon baking powder
• 2 garlic cloves
• 1/4 teaspoon black pepper
• 1 teaspoon paprika
• 2 large eggs
• Olive oil for frying
• Lemon wedges (optional, for serving)

How to Make Buñuelos de Bacalao – Step by Step Guide

1. First, soak the salted cod in cold water for about 24 hours, changing the water several times to remove excess salt.  Once soaked, boil the cod in fresh water for about 20 minutes until it flakes easily. Remove the skin and bones, and shred the cod into small pieces.

2. To continue with this cod fritters recipe, peel and mince the garlic and chop the fresh parsley until you get 1/2 cup or about 30gr. Beat the eggs and set them aside.

3. Now grab a large bowl and combine the flour, baking powder, water, beaten eggs, minced garlic, chopped parsley, paprika, and black pepper. Mix well until you have a smooth batter. At this point, you could add other spices such as turmeric, saffron, chili flakes, etc.

4. After that, stir in the shredded salted cod into the batter until evenly distributed so that every bite will get a piece of fish. Let it rest for about 15 minutes to allow the flavors to meld.

5. Then, grab a deep frying pan or pot and heat enough olive oil for deep frying to 350°F (175°C).

6. Now, carefully drop spoonfuls of the batter into the hot oil, frying a few buñuelos at a time to avoid overcrowding. Fry until they get golden brown and crispy, about 3 to 5 minutes per batch.

7. Next, using a slotted spoon remove the Spanish cod fritters and place them on a paper towel-lined plate to absorb excess oil. This will make your buñuelos feel light and not greasy when you bite into them.

8. For the final step on this codfish fritters recipe, place them on a plate with lemon wedges on the side (optional) and dipping sauces like aioli or tomato sauce. Now you can serve the buñuelos de bacalao warm and enjoy.

Substitution of Ingredients

This recipe for cod fish fritters is pretty straightforward when it comes to its ingredients, yet you can adapt it to your personal preferences or dietary restrictions.

First, you can make the buñuelos de bacalao with gluten-free flour, just make sure that the spices and baking powder are also gluten-free, and properly clean the area before cooking to avoid cross-contamination.

Besides that, you could prepare this Spanish food for easter with any kind of seafood, or with fresh bacalao instead of salted, but you would have to cook it first.

When it comes to the herbs and spices, simply add your favorite ones to this buñuelos recipe: you can include saffron, chili flakes, dill, cilantro, turmeric, etc.

Do you want to try different types of Spanish croquettes recipes? Then you have to check out our delicious Spanish ham croquettes and the traditional bacalao croquettes.

And make sure you try the Bacalao al Pil-Pil, a spicy dish with garlic and olive oil sauce.

Tips on Serving Buñuelos de Bacalao

One of the most popular Spanish Easter traditions is indulging in a large plate of buñuelos de bacalao, topped with splashes of lemon juice, but you can enjoy them all year round.

For example, these traditional Spanish tapas work well as a great appetizer for lunch or dinner, and they are also an amazing afternoon snack to pair with a cold beer or your favorite beverage.

To elevate these popular Spanish tapas, serve them warm with various dipping sauces such as Spanish garlic sauce, hot sauce, green sauce, spicy Sriracha mayo, or guacamole.

For a complete Spanish tapas platter, consider combining these fritters with small servings of bacalao gazpacho or mackerel croquettes.

How to Store Buñuelos de Bacalao

The best part about buñuelos de bacalao is that you can prepare them days or even weeks ahead of your Spanish Easter celebration and still be able to enjoy them with their original flavor and texture.

To make that happen, you have to follow the buñuelos recipe step by step, and once you are done, let them cool to room temperature (for about 30 to 60 minutes).

Then, place the buñuelos de bacalao in a covered (with a lid or plastic wrap) airtight, freezer-safe container, and store them in the fridge for up to 4 days or in the freezer for up to 60 days.

After that, thaw the buñuelos overnight in the fridge, and in both cases, reheat them in the oven so that they regain their crispy exterior.

Recipe Card: Buñuelos de Bacalao

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