Buñuelos de bacalao
Salt cod fritters with piquillo pepper sauce
Bacalao, or dried salt cod, plays a prominent role in Spanish cuisine and is delicious and versatile. Here, the salt cod, after an overnight soak, is flaked, formed into fritters and deep-fried. Served solo, with lemon wedges or with a sidekick like garlicky aioli, these little fried nuggets are the perfect finger food.
Adapted from The Food of Spain, by Claudia Roden
9 ounces baking potato, peeled and quartered
2 tablespoons flour
½ pound salt cod, soaked overnight
½ teaspoon baking powder
Salt and pepper to taste
4 to 5 tablespoons beer
2 large eggs, lightly beaten
2 tablespoons minced parsley
2 cloves garlic, mashed to a paste
Oil for frying
Boil the potatoes in salted water until soft. Drain and mash.
Remove any skin or bones from the cod. Poach the cod for 2 minutes, then drain. When it’s cool enough to handle, finely shred with your fingers.
Mix the cod and potatoes in a bowl, and add salt and pepper to taste. Add the eggs, garlic, flour, baking powder, beer, and parsley and beat very well. Let rest for 2 hours in the fridge.
In a wide skillet, heat ½ inch of oil to 350ºF (until a small piece of bread sizzles when you drop it in but does not brown too quickly).
Drop small portions, about 2 tablespoons, of the cod mixture in the oil, in batches, and cook over medium heat until the little fritters are golden, turning them over once.
Using a slotted spoon, transfer the fritters as they are done to paper towels to drain.
Salt the fritters and serve with Piquillo sauce.