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.