Classic Cod and Potato Fritters | Spanish Buñuelos de Bacalao y Patata

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Cut the peeled potato into bite-sized pieces and place them in a saucepan in a single layer. Add just enough water to barely cover them, season generously with sea salt, and bring to a high heat.
2. While the potatoes cook, finely chop the onion, roughly chop the garlic, and finely chop the cod fillet.
3. Heat a frying pan over medium heat with 2 tbsp (30 ml) extra virgin olive oil. After a couple of minutes, add the onion and garlic and stir constantly. When the onion is translucent, after about 3 minutes, add the chopped cod and keep stirring for 3 to 4 minutes, until the cod is just cooked through. Remove from the heat and set aside.
4. When the potatoes are cooked through, after about 15 to 20 minutes (a toothpick should pierce them easily), drain them, rinse under cold water and shake off the excess water. Transfer to a large bowl and mash well.
5. Add the cod mixture, the eggs, the chopped parsley, and sea salt and black pepper to the mashed potato, and mix until well combined.
6. Heat the same pan over medium heat with 1/3 cup (90 ml) extra virgin olive oil. After a couple of minutes, drop spoonfuls of the mixture into the hot oil in a single, evenly spaced layer, frying in batches so the pan is not crowded. Fry for 4 to 5 minutes per side, until golden.
7. Drain the fritters on paper towels as each batch finishes. Arrange them on a serving dish and garnish with lemon wedges and parsley. Serve warm or at room temperature.

Summarized from Spain on a Fork's video. Watch it for the details.

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