Bunuelos de Bacalao "Spanish Cod Fritters"
Bunuelos de Bacalao is another wonderful Spanish tapa. These are common in Spain, and they can be delicate and sweet as a dessert or more on the salty and filling side like this one. It is essentially a fritter, and the ingredients can really vary. These are also common in Mexico. This version is not a dessert recipe and is made with cod, one of the more common bunuellos you will find. When making these, the best are very light and fluffy and just melt in your mouth! These are actually very easy to make and would not only make a great tapa at your next tapas dinner, but could also make a nice appetizer at your next dinner party. Give these 
Serves: about 4 tapas portionsPreparation time: about 30 minutes INGREDIENTS about 1/2 pound fresh cod fillet 1 cup flour 1 egg lightly beaten about 2/3 cups water 1 ts baking powder 1/2 onion finely chopped 1 clove garlic finely chopped 1 TB flat-leaf parsley finely chopped 1 ts lemon juice 1/8 ts saffron (optional) 1 TB olive oil olive oil for frying salt to taste lemon wedges for garnish DIRECTIONS Boil some water in a small stock pot and add the cod to cook for about 8 minutes. Once the fish is cooked through, remove it and crush it into small flakes removing any bones or skin. Heat the 1 TB of olive oil over medium heat. Add the onion and garlic and cook for about 10 minutes until the onion is soft. Remove from the heat and add to the flaked fish. Add the chopped parsley and lemon juice and a sprinkle of salt and mix well. Combine the flour, baking powder, saffron and about 1/2 ts of salt to a large bowl. Whisk these dry ingredients together. Now add the water and egg. Mix well together, you are not looking for a dough, rather a lose batter that just holds in the spoon. Add a little more water if the batter is too heavy. Add the fish mixture to the batter and mix well. Check for your taste for the salt. Heat about 1" of olive oil in a pan. When hot, use two spoons to make each bunuelo. Take a spoonful of the mixture with one spoon and scrape it off into the hot oil with the other. Fry the bunuelos in batches of 5 or 6 turning every so often. You will probably cook them about 4 minutes on each side or until golden brown. Remove when done to a plate lined with paper towels. Serve with a wedge of lemon and enjoy hot!  Return from Bunuelos de Bacalao Recipe to Home Page
|
