Dish

Buñuelos de bacalao

Cod fritters

To make buñuelos de bacalao, start by soaking salt cod in water overnight to remove excess salt. Then, shred the cod and mix it with flour, eggs, and other seasonings to form a thick batter. The batter is then dropped by spoonfuls into hot oil and fried until golden brown and crispy. The result is a delicious, savory fritter with a crispy exterior and a soft, flavorful interior. Buñuelos de bacalao are typically served with a dipping sauce, such as aioli or romesco sauce, and are a popular dish during the holiday season in Spain.

European cuisine› Mediterranean cuisine› Spanish cuisine

Snack

Origins and history

Buñuelos de bacalao have a long history in Spanish cuisine, dating back to the 16th century. They were originally made with leftover salt cod, which was a staple food in many coastal regions of Spain. Today, buñuelos de bacalao are a popular dish throughout the country, and are often served during the Christmas season as part of the traditional feast of the seven fishes.

Dietary considerations

Buñuelos de bacalao are not suitable for those with fish allergies or sensitivities. They are also high in sodium due to the salt cod.

Variations

There are many variations of buñuelos de bacalao, with different regions of Spain adding their own unique twist to the recipe. Some versions include potatoes or other vegetables in the batter, while others use different types of fish or seafood. Some recipes also call for the addition of spices or herbs to the batter for extra flavor.

Presentation and garnishing

Buñuelos de bacalao can be presented in a variety of ways, depending on the occasion. They can be served on a platter with a dipping sauce, or arranged on individual plates for a more formal presentation. Garnish with fresh herbs or lemon wedges for added flavor and visual appeal.

Tips & Tricks

To ensure that your buñuelos de bacalao are crispy and golden brown, be sure to use hot oil and avoid overcrowding the pan. You can also add a pinch of baking powder to the batter for extra lift and fluffiness. Finally, be sure to serve them immediately after frying for the best texture and flavor.

Side-dishes

Buñuelos de bacalao can be served as a standalone dish or as part of a larger meal. They pair well with a variety of side dishes, such as roasted vegetables, rice, or salad. They are also often served with a dipping sauce, such as aioli or romesco sauce.

Drink pairings

Buñuelos de bacalao pair well with a variety of drinks, including white wine, beer, or a light, refreshing cocktail. For a non-alcoholic option, try serving them with a sparkling water or lemonade.