Cod Fritters (Bunuelitos de Bacalao)
Author: Barbara Norman
  • 1 Cup desalted cod; well packed
  • 2 medium cloves garlic; peeled
  • 2 Tablespoons chopped parsley
  • 1/2 Cup olive oil; for frying
  • salt, to taste
  • Fritter Batter:
  • 1/3 Cup flour
  • 1/3 teaspoon baking powder
  • 1 egg
  • 1/3 Cup water
  1. Put flour in mixing bowl and gradually add enough water (about 1/3 cup) to make a batter of the consistency of a thin cream sauce. Stir in one lightly beaten egg and the baking powder.
  2. Shred cod with fingers. Chop well with garlic and parsley. Add to batter, stir, and salt to taste. (This much may be done a day in advance.)
  3. Heat enough olive oil in a large frying pan to cover the bottom to a depth of 1/4-inch (about 1/2 cup). When oil begins to smoke, drop in cod mixture off teaspoon and fry until well browned, turning once. Total frying time will be 10-15 minutes. Drain on brown paper before serving.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

Comments: The fritters should be small enough to be eaten in one bite from a toothpick. They need not be served hot, and in fact are best just warm.

The basic batter will make three to four dozen small fritters and can be used for many varieties.

The finer you shred and chop the cod, the smoother the fritters will be.

However, some prefer fritters with coarse flakes of cod. It is entirely a matter of taste.
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