Bunuelitos de Bacalao
(Cod Fritters) Recipe

Origin: Spain      Period: Traidtional

Ingredients:

150g salt cod
2 garlic cloves
2 tbsp parsley, chopped
120ml olive oil (for frying)
salt and black pepper, to taste

For the Batter:
50g plain flour
1/3 tsp baking powder
1 egg
80ml water (about)

Bunuelitos de Bacalao
(Cod Fritters) Preparation:

Method:

Place the salt cod in a large pan of water and leave to soak over night. The following day discard the water and place the cod in a large pan. Cover with plenty of water, bring to a boil and simmer for about 30 minutes (this will soften the fish and leach out the salt). When ready drain the fish and rinse under plenty of cold water then set aside until cold.

Flake the fish and remove any bones then add the garlic and parsley and chop everything together. Set aside in a bowl.

Meanwhile, sift the flour into a large bowl and add enough water to make a batter about the consistency of single cream. Stir in the beaten egg and the baking powder then add the fish and season to taste.

Heat enough olive oil in a deep frying pan or wok to give you a 6mm depth. When the oil begins to smoke drop the cod mixture by the tablespoon and fry until well browned, turning once (about 12 minutes total cooking time). Transfer to a plate covered with kitchen paper and continue cooking the remaining fritters until all the mixture has gone.

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