Buñuelos de Bacalao

Salt Cod and Potato Fritters

Preparation info
  • Tapas


    • Difficulty


Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

This is a recipe we created at MoVida, based on the traditional Basque dish, which is now cooked throughout Spain. Because this is a deep-fried dish made of blended fish and potato, it is perfect for using up the less chunky parts of the cod, or the ‘wings’. Break the flesh up with your fingers instead of chopping it so when you bite into the fritter you get little morsels of fish. Buñuelos should be light and soft. This comes from the liberal coating of beaten egg that puffs up when