Soulful Salted Cod Fritters

Ingredients

In this adaptation, the traditional Spanish Buñuelos de bacalao are transformed into a soulful dish by incorporating Southern flavors and ingredients. The original recipe is typically made with a batter consisting of flour, eggs, and salted cod, while the adapted version incorporates cornmeal for a touch of Southern flair. Additionally, the original recipe often includes parsley and garlic, whereas the adapted version includes onions and bell peppers to enhance the soulful taste. We alse have the original recipe for Buñuelos de bacalao, so you can check it out.

• 1 pound (450g) salted cod, soaked and deboned 1 pound (450g) salted cod, soaked and deboned
• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/2 cup (120ml) buttermilk 1/2 cup (120ml) buttermilk
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/2 cup (75g) diced onions 1/2 cup (75g) diced onions
• 1/2 cup (75g) diced bell peppers 1/2 cup (75g) diced bell peppers
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 26g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the soaked and deboned salted cod with the cornmeal, flour, buttermilk, milk, onions, bell peppers, baking powder, paprika, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Heat vegetable oil in a deep skillet or frying pan over medium-high heat.
3. 3.
   Take small portions of the mixture and shape them into patties, approximately 2 inches in diameter.
4. 4.
   Carefully place the patties into the hot oil and fry until golden brown on both sides, about 3-4 minutes per side.
5. 5.
   Remove the fritters from the oil and drain on a paper towel-lined plate to remove excess oil.
6. 6.
   Serve the Soulful Salted Cod Fritters warm as an appetizer or main dish.

Treat your ingredients with care...

• Salted cod — Soak the salted cod in cold water for at least 24 hours, changing the water every 4-6 hours. This will help remove excess salt and rehydrate the fish. After soaking, remove any bones and shred the cod into small pieces before using in the recipe.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the fritter mixture.
• Serve the fritters with a side of remoulade sauce or tartar sauce for dipping.
• If you prefer a milder flavor, you can soak the salted cod for a shorter period of time or use fresh cod instead.
• Make sure to drain the fritters well on a paper towel to remove excess oil before serving.
• These fritters can be made ahead of time and reheated in the oven for a few minutes before serving to maintain their crispiness.

Serving advice

Serve the Soulful Salted Cod Fritters as an appetizer at your next gathering or as a main dish accompanied by a fresh salad or coleslaw. They are best enjoyed warm and can be served with a squeeze of lemon juice for an extra burst of flavor.

Presentation advice

Arrange the fritters on a platter, garnished with fresh herbs such as parsley or cilantro, to add a pop of color. Serve them alongside a dipping sauce and lemon wedges for an inviting presentation.