Bunyols de Bacallà Recipe (Buñuelos de Bacalao)
Bunyols de Bacallà also known as Buñuelos de Bacalao are a Spanish cod fritter. The recipe uses dried salt cod. It is easy to make, but does require soaking the cod over night.
Historical Context
The culinary traditions of Spain are as vast and varied as the country’s geography. From the hearty stews of the inland regions to the seafood delicacies of the coastal areas, Spanish cuisine offers a feast for every palate. Among these is a lesser-known dish, the Bunyols de Bacallà or Buñuelos de Bacalao. Deeply rooted in the Mediterranean culinary culture, these cod fritters are a testament to Spain’s love affair with the sea and its bounties.
The Mediterranean coast has long been a hub of trade and cultural exchange. With its abundant marine life, fishing has been a primary livelihood for coastal inhabitants for millennia. Salted cod (bacallà in Catalan) became an essential item for preserving and trading due to its long shelf life and nutritional value. The tradition of making fritters or “bunyols” from this preserved fish arose as a way to transform the humble bacallà into a mouthwatering delicacy.
What Are Bunyols de Bacallà?
Simply put, Bunyols de Bacallà are cod fritters. These small, round treats are made from a dough that combines desalted cod with flour, eggs, and other ingredients. Once the dough is prepared, it’s shaped into little balls or discs and deep-fried until they turn a lovely golden color.
Ingredients and Preparation
To capture the authentic taste of Bunyols de Bacallà, the following ingredients are key:
- Salted cod: It needs to be soaked and desalted, usually overnight, changing the water several times to ensure the excess salt is removed.
- Potatoes: These are often boiled and mashed to give the fritters a softer texture.
- Flour and eggs: For binding and structure.
- Garlic and parsley: For added flavor.
- Baking powder: To make the fritters fluffy.
- Water or milk: To bring the dough to the right consistency.
After mixing all the ingredients into a consistent dough, spoonfuls are dropped into hot oil and fried until golden brown. The result is a crispy exterior with a soft, flavorful interior.
Serving Bunyols de Bacallà
In Spain, Bunyols de Bacallà can be found in local markets, especially during festive times like the period of Lent when meat consumption is traditionally reduced. They are best enjoyed hot, right out of the fryer, with a squeeze of fresh lemon or a side of aioli (garlic mayonnaise) to enhance the flavors. Pairing these fritters with a crisp white wine or a cold beer makes for a delightful Mediterranean experience.
Bunyols de Bacallà Recipe (Buñuelos de Bacalao)
Bunyols de Bacallà also known as Buñuelos de Bacalao are a Spanish cod fritter. The recipe uses dried salt cod. It is easy to make, but does require soaking the cod over night.
Ingredients
- For the cod fish fritters:
- 1 lb 2 oz dried salt cod fillets
- 2 garlic cloves, peeled and crushed
- 2 medium floury potatoes, peeled and thinly sliced
- 2 eggs
- 1 fresh bay leaf
- 1 ¾ oz plain flour
- 2 fresh flatleaf parsley sprigs, leaves picked and chopped
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- For the aioli:
- 4 garlic cloves, peeled and crushed
- 1 egg yolk
- ½ tsp salt
- 6 fl oz extra virgin olive oil
Instructions
- Wash off the excess salt from the dried cod and toss them into a large mixing bowl.
- Pour in enough water to immerse them completely and set aside in a fridge for over 3 days to soak, making a point to replace the soaking liquid with fresh water at least thrice a day.
- Drain the fish out and transfer the fillets onto a chopping board.
- Chop them into bit-sized chunks and dump them into a pan.
- Drop in the bay leaf and pour in enough cold water to over the fish chunks.
- Heat the mixture over moderate heat until it is just about to boil and turn off the heat right away.
- Set aside for 10 minutes to rest and drain it out into a bowl; reserve the cooking liquid.
- Allow the fish to cool completely and get rid of its skin and bones.
- Tease them with a fork to make them flaky and set aside.
- Return the reserved cooking liquid into the pan and drop in the potato slices.
- Bring them to a boil and cook likewise for 10 minutes or until they soften; drain them out in a colander and set aside.
- Pour 10 ½ fl oz water in another saucepan and stir in 2 tbsp oil into it.
- Bring the water-oil mixture to a boil and turn off the heat.
- Fold in the flour gradually, while beating it into the oiled water at the same time, until all of it is used up to form a smooth batter.
- Set aside to cool the batter to cool to some extent and crack the eggs into it, one at a time, while whisking them together after each addition, until all of them blend together to form a uniform mixture.
- Mash the potatoes into a smooth mass and stir in the flaked fish, parsley, garlic, a pinch of salt as well as a dash of ground black pepper until mixed well.
- Fold this fish-potato mixture into the batter until well combined and return the mixture to low heat.
- Cook for 10 minutes, stirring relentlessly, until it turns thick like mashed potatoes and can be rolled into balls.
- Set aside to cool to some extent to allow it to thicken further.
- To make the aioli, place the crushed garlic in a small bowl and stir in a dash of salt, while bashing it further to form a smooth paste.
- Whisk in the egg yolk, using an electric mixer, until they are blended thoroughly and pour in the olive oil in a steady, thin stream while the mixer is still running, until all of it is used up to form a thick mixture, resembling the consistency of mayonnaise.
- Set aside in a fridge until necessary.
- Heat oil in a Dutch oven to 375 degrees F, for deep frying and add small drops of the cod mixture, using spoon, into the hot oil, few at a time; you should be able to form about 20 balls.
- Deep fry them for 5-6 minutes or until they turn deep golden brown.
- Drain them out onto absorbent papers and serve hot alongside the prepared aioli.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 459Total Fat: 35gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 124mgSodium: 963mgCarbohydrates: 20gFiber: 2gSugar: 1gProtein: 18g
Last Updated on September 26, 2023 by Carleen
