Spanish Salt Cod Fritters (Buñuelos De Bacalao)

By bdeedman

How about a fondu pot for these?

Ingredients

• 1/2 lb salt cod, soaked 24 hours with 2 water changes
• 1 medium-sized potato, peeled and sliced thin
• 1 tablespoon olive oil
• 3/4 cup milk
• 3 tablespoons all-purpose flour
• 1 egg
• 1 heaped tablespoon chopped parsley
• 2 tablespoons lemon juice
• salt and pepper
• oil for frying
• For the spinach aioli
• adapted from Rick Stein
• 4 garlic cloves, peeled and chopped
• 1/2 tsp salt
• 1 egg yolk
• 3/4 cup/3 oz olive oil
• a handful of spinach

Preparation

Step 1

1. Put the cod in a pot of water and bring to a simmer. After 10 minutes, remove the cod. When cool, removed the skin and bones (if any).

2. Put the sliced potatoes in the pot of water and bring to a boil. Cook for 10 minutes or until soft enough to mash.

3. In the meantime, make the aioli. Put the garlic and salt in a food processor. Grind for 5 seconds. Add egg and blend for about 10 seconds. While the food processor is still on, slowly pour in the olive oil. Then add the spinach leaves and blend until the leaves are grounded. Keep in the fridge until you are ready to use it.

3. In the pot, bring the water, milk and olive oil to a boil. Lower the heat and then whisk in the flour until dissolved. Remove the pot from the stove to cool. Heat oil (about 3 inches) in another pan to bring up to a temperature of 350F. If you don't have a thermometer, the oil should be hot enough so that it will sizzle when you drop in the batter.

4. Stir-in the egg, parsley and lemon juice into the flour mixture. Add the mashed potato, mixing well, and finally, the fish. Taste the batter and add salt and pepper as needed. When the oil reaches the right temperature, drop a heaped tablespoon of batter into the oil. Don't crowd the fritters. Fry for about 1 minute or until lightly browned. Scoop out and drain on a paper towel.

Best served warm. Makes about 24 fritters.