Pairs well with Spanish Cod and Potato Fritters (Buñuelos de Bacalao y Patatas)
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Spanish Cod and Potato Fritters (Buñuelos de Bacalao y Patatas)
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These fritters have a light crispy texture on the outside with a beautiful pop of flavors on the inside, made with cod and potatoes.
00:30:00 total
Serves 4
easy
Snack
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Ingredients
- potato - 225 grams (peeled, washed, and patted dry)
- sea salt - to taste (for seasoning)
- cod fillet - 225 grams (fresh or thawed)
- onion - 1 small (finely chopped)
- garlic - 4 cloves (roughly chopped)
- extra virgin olive oil - 120 ml (for cooking)
- eggs - 2 (large)
- parsley - 15 grams (chopped)
- black pepper - to taste (freshly cracked)
Instructions
- Prepare Potatoes: Cut the potato into bite-sized pieces and place in a saucepan. Cover with water and season with sea salt. Cook on high heat.
- Cook Cod Mixture: In a fry pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté for 3 minutes until translucent. Add chopped cod and cook until just done.
- Mash Potatoes: Once potatoes are cooked, drain and rinse under cold water. Transfer to a bowl and mash until semi-mashed.
- Combine Mixture: Add the cod mixture, eggs, parsley, salt, and pepper to the mashed potatoes. Mix until well combined.
- Fry Fritters: Heat olive oil in the same fry pan over medium heat. Add spoonfuls of the mixture in batches, frying for 4-5 minutes per side until golden.
- Serve: Transfer fritters to a plate lined with paper towels to drain excess oil. Serve garnished with lemon wedges.
