Buñuelos de Bacalao – Spanish Cod Fritters with Honey Aioli, Friday Night Snacks and More...

Buñuelos de Bacalao – Spanish Cod Fritters with Honey Aioli

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Buñuelos de Bacalao – Spanish Cod Fritters with Honey Aioli, Friday Night Snacks and More...

Buñuelos de Bacalao - Spanish Cod Fritters with Honey Aioli

Mike Nadelman
The origin of cod fritters dates back to the 13th century, when King Fernando III besieged the city of Seville, causing food shortages. The besieged seized cargoes of cod and flour stored in the port. They seasoned these ingredients and fried them and the result served as food for the hungry population. Delicious to eat, boneless and with a mild fishy flavor, reduced by the potato, these fritters are ideal for those who are not fond of fish and also for children . Is there anyone who does not like these crunchy and soft cushions of flavor?
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Total Time 1 hr 30 mins
Course Appetizer, Side Dish, Snack
Cuisine Portuguese, Potato, Seafood, Spanish
Servings 24 Cod Puffs

Ingredients
  

Cod Meat-Balls:

  • 1 pound salt cod desalted or smoked fish
  • pounds Idaho russet potatoes
  • 1/4 cup pine nuts
  • 2-3 Garlic Cloves.
  • 1/2 cup Fresh Parsley chopped
  • 1/2 cup Scallions chopped optional
  • 1 Egg Yolk.
  • 1 pinch of salt

Batter:

  • 1 Egg White
  • 1 Whole Egg
  • Pinch of salt.
  • Frying Oil

Honey Aioli:

  • 1 egg yolk
  • 2 cloves garlic peeled
  • 2 teaspoons lemon juice
  • 1 teaspoon honey
  • 1 cup extra virgin olive oil

Instructions
 

  • Wash the potatoes brushing and clean the skin as needed
  • Steam or boil the potatoes for 30 minutes or until you can pick them with a fork and they are soft.
  • Remove to a plate to let cool.
  • Wash the cod or soak for 24 hours. You can also soak the cod in milk for 20 minutes or use prepared smoked fish of any kind. My wife like to use canned tuna.
  • Steam the cod for 10 minutes as needed and let cool.
  • Remove any skin and pin bones from the cod or fish you are using.
  • In a mortar we put half a teaspoon of salt and add the peeled and chopped garlic,
  • Add the parsley leaves and green onion and mash again with the mace until obtaining a paste. Using a food processor will make this part easy to do
  • Crush the cod with the mace to make it as fine as possible or use your food processor.
  • Peel the potatoes and chop them, adding them to the container where we have the cod. Likewise, we mash them with the mace until obtaining a fine puree and well mixed with the cod.
  • Add the minced garlic and parsley to the dough, continue crushing with the mace and mixing.
  • We add the yolk of an egg and a pinch of salt and mix well.
  • Finally we add the pine nuts and stir everything well, using our hands to finish crushing all the ingredients well so that the dough is fine, homogeneous, without lumps and also that it does not stick to the hands.
  • Form the meatballs with our hands, taking small amounts of dough with a spoon.
  • Beat and egg white together with 1 fresh egg.
  • Coat the meatballs carefully in the egg.
  • Put a frying pan on the fire with plenty of oil, so that the meatballs can swim in it.
  • When the oil is hot, fry the meatballs, turning them carefully until obtaining the golden brown that we like the most.
  • As they brown, we will take them out to a rack to drain the excess oil and then transfer them to a plate with kitchen paper to finish absorbing the oil.

Honey Aioli:

  • In a food processor, add the egg yolk, garlic, lemon juice and honey. Begin blending, then slowly add the olive oil in a thin stream (no wider than a pencil), until it’s fully emulsified. You can store in a sealed container up to a week in the refrigerator.

Video

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