Buñuelos de bacalao (cod fritters)
I have always believed that the best Spanish tapas are born from necessity, not trend, and buñuelos de bacalao are a perfect testament to that. Coastal families in the Basque Country and Cantabria have long transformed humble salt cod into these airy, golden fritters, relying on patience rather than pantry shortcuts. Today, you will find frozen, pre-formed versions in supermarket freezers for around four or five euros a bag, but they are usually loaded with starchy fillers, stale breadcrumbs, and a rubbery texture that completely buries the delicate flake of real cod. Making them from scratch is a quiet rebellion against that industrial compromise, and it is surprisingly forgiving once you respect the fundamentals. The biggest mistake I see is rushing the dough or skipping the mandatory rest in the fridge; without it, the flour will not fully hydrate and the fritters will collapse into the hot oil. Another common pitfall is using oil that is too cool, which soaks up moisture instead of crisping the exterior. My method strips away any unnecessary fuss, using just desalted cod, eggs, flour, and a whisper of olive oil, mixed by hand until just cohesive. Once portioned, they freeze beautifully, which means you can shape a full tray, freeze them solid, and then drop them straight into hot oil whenever the craving strikes. There is no need to thaw, and that is exactly how they achieve that shatteringly crisp shell while staying steamy and tender inside. This is not about fancy technique; it is about giving the fish the respect it deserves, proving that a proper from-scratch batch, cooked straight from the freezer, will always outshine anything pre-packaged.
Nutrition
| Per serving | Calories | Protein | Carbs | Fat | Sat fat | Fibre | Sugar | Sodium |
|---|---|---|---|---|---|---|---|---|
| beginner | 305kcal | 22g | 28g | 11g | 2g | 1g | 0g | 420mg |
| intermediate | 295kcal | 22g | 19g | 14g | 2g | 1g | 1g | 560mg |
| expert | 325kcal | 22g | 26g | 15g | 3g | 2g | 1g | 780mg |
Per serving · Ava-estimated — a guide, not a clinical figure.
- 250 gSalt cod— desalted by soaking in cold water for 24 hours, then thoroughly patted dry and flaked
- 300 gRusset potato— peeled, boiled until fork-tender, and passed through a ricer while warm
- 100 gAll-purpose flour— sifted to ensure a smooth batter consistency
- 1 wholeLarge egg— at room temperature to bind the mixture evenly
- 100 mlWhole milk— added gradually until batter reaches a thick, pipeable consistency
- 5 gBaking powder— check expiration date to guarantee proper leavening
- 15 gFresh parsley— tough stems discarded and leaves finely chopped
- 2 wholeGarlic clove— peeled and finely minced or pressed into a paste
- 500 mlExtra virgin olive oil— for deep frying; neutral high-smoke-point oil may be substituted
- 1 wholeLemon(optional)— cut into wedges for garnish and serving
While frozen cod fritters from the supermarket aisle cost around four pounds for a pack of six, they rely on heavily processed fish paste, refined seed oils, and stabilisers that dull the natural sweetness of the seafood. This beginner-friendly from-scratch version skips the commercial shortcuts but keeps the technique relaxed and forgiving. Instead of wrestling with a stiff, traditional dough or worrying about precise hydration, we use a loose, spoonable batter that naturally expands into a crisp shell. The key is patience with the salted cod: soak it longer than you think you need, then squeeze out every last drop of moisture before mixing it into a simple blend of flour, water, garlic, and parsley. Watch your oil temperature carefully; a simple breadcrumb test should bubble steadily without smoking. Because the batter is forgiving, you don’t need to shape perfect spheres—just drop generous spoonfuls straight into the pan. The result is a light, golden fritter with flaky cod and a delicate crunch that easily outperforms any freezer-pack alternative, and they freeze beautifully shaped for quick weeknight snacks.
Equipment
- Heavy-bottomed frying pan or Dutch oven— 3-litre capacity minimum for safe deep frying
- Slotted spider or metal tongs— essential for turning and draining without breaking the crust
- Large mixing bowl— roomy enough to fold batter without spilling
Method
- 1
Drain the soaked cod, pat it completely dry with paper towels, and use your fingers to flake the flesh into small pieces, discarding any skin or bones.
Moisture is the enemy of crispness here.
squeezing~ 2 min - 2
Whisk plain flour, cold sparkling water, and a pinch of salt in a bowl until smooth, then gently fold in the flaked cod, crushed garlic, chopped parsley, and one beaten egg.
Lumps will dissolve during resting, so do not overmix.
folding~ 3 min - 3
Heat neutral oil in your pan to 170°C and drop a small cube of bread into the centre to confirm a steady stream of bubbles without violent spitting.
Aim for a steady shimmer, not visible smoke.
oil testing~ 6 minTricky bit - 4
Use two spoons to drop heaped tablespoons of the batter into the hot oil, frying in small batches for four minutes until golden, then drain on a wire rack.
Do not crowd the pan or the oil will cool and make them greasy.
batch frying~ 8 minTricky bit
Cooking from frozen
Fry directly from frozen in hot oil until golden and crisp; do not thaw.
Storage times are a guide — always use your judgement and store food safely.