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Spanish Cod Fritters (Buñuelos de Bacalao)

Name: Spanish Cod Fritters (Buñuelos de Bacalao)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 7 ounces (200 g) desalted salt cod, skinless, boneless, and finely flaked; 1 large garlic clove, finely minced or grated; 2 tablespoons finely chopped fresh flat-leaf parsley; 1 large egg; 1 cup plus 2 tablespoons (140 g) all-purpose flour; 1 tablespoon baking powder; 2/3 cup (150 ml) cold water; 1 generous pinch saffron threads, lightly crushed; 1 small pinch yellow food coloring, optional; Fine salt, only if needed; 6 cups sunflower or canola oil, or enough for deep-frying

Light, savory Spanish fritters filled with flaked salt cod, garlic, parsley, and saffron, then fried until golden.

Prep15 min

Cook15 min

Total30 min

Serves4 servings

Jump to Recipe

Buñuelos de bacalao are traditional Spanish salt cod fritters with a crisp golden exterior and a tender, savory center. Garlic, parsley, saffron, and flaked cod flavor a simple batter that puffs as it fries.

Often served as tapas or during Lent and Holy Week, these fritters require only a short ingredient list. Using cod that has already been desalted makes them especially easy to prepare at home.

Why You’ll Love This Recipe

The crisp exterior surrounds a light, tender center filled with savory cod.
Garlic, parsley, and saffron give the simple batter a distinctly Spanish flavor.
The recipe uses everyday pantry ingredients apart from the salt cod.
Small spoonfuls of batter puff naturally into rustic round fritters as they fry.
They are ideal for tapas spreads, holiday appetizers, or casual family meals.

Ingredient Notes

Desalted salt cod

Salt cod provides a firmer texture and deeper flavor than fresh fish. Drain and dry it carefully so excess water does not thin the batter.

All-purpose flour

Regular wheat flour gives the fritters enough structure to puff while keeping the centers tender. Measure it by weight when possible for consistent results.

Baking powder

Baking powder aerates the batter and helps the fritters become light rather than dense. Make sure it is fresh and evenly mixed with the flour.

Saffron

A small pinch adds aroma and a warm golden tone. Lightly crushing the threads before mixing helps distribute their flavor.

Frying oil

Sunflower oil is commonly used for its neutral flavor. Canola oil is an equally practical option in ordinary US supermarkets.

Expert Tips

Dry the cod thoroughly before adding it to the batter, since retained soaking water can make the mixture too loose.
Chop or flake the cod finely so every fritter contains an even amount of fish.
Fry one test fritter first to check the seasoning and batter consistency.
Keep the oil close to 350°F (175°C); cooler oil produces greasy fritters, while hotter oil browns the outside too quickly.
Use two spoons to portion the sticky batter and create fritters of a similar size.
Fry in small batches so the oil temperature remains stable and the fritters have room to expand.

Serving Suggestions

Serve the cod fritters hot as tapas with lemon wedges, roasted peppers, olives, or a simple green salad.

Offer homemade aioli or a mild garlic mayonnaise on the side for dipping.

Include them in a Spanish appetizer spread with croquettes, tortilla española, and marinated vegetables.

For a light meal, serve several fritters per person with tomato salad or chilled gazpacho.

Storage and Reheating

Buñuelos de bacalao are best served immediately after frying. Refrigerate leftovers in an airtight container for up to 2 days. Reheat them on a wire rack in a 375°F (190°C) oven for 8 to 10 minutes or in an air fryer at 350°F (175°C) for 4 to 6 minutes. Microwaving is not recommended because it softens the exterior. The uncooked batter should remain refrigerated and be fried the same day.

Frequently Asked Questions

Can I use fresh cod instead of salt cod?

Yes. Pat fresh cod dry, season it lightly with salt, and use the same weight. The fritters will be milder and less traditionally flavored.

Why are my cod fritters greasy?

The oil was probably too cool or the pan was overcrowded. Maintain a temperature near 350°F (175°C) and fry only a few fritters at a time.

How do I know whether desalted cod still needs salt?

Fry a small spoonful of batter and taste it before seasoning the entire bowl. Salt cod often retains enough salt even after soaking.

Can Spanish cod fritters be made ahead?

The batter can be mixed several hours ahead and refrigerated, but fry the fritters shortly before serving for the lightest texture and crispest exterior.

CuisineSpanish CourseAppetizer, Tapas Yield4 servings NutritionApprox. 350 calories per serving

Ingredients

7 ounces (200 g) desalted salt cod, skinless, boneless, and finely flaked
1 large garlic clove, finely minced or grated
2 tablespoons finely chopped fresh flat-leaf parsley
1 large egg
1 cup plus 2 tablespoons (140 g) all-purpose flour
1 tablespoon baking powder
2/3 cup (150 ml) cold water
1 generous pinch saffron threads, lightly crushed
1 small pinch yellow food coloring, optional
Fine salt, only if needed
6 cups sunflower or canola oil, or enough for deep-frying

Instructions

Pat the desalted cod thoroughly dry and check carefully for any remaining skin or bones. Flake or chop it into very small pieces.
Place the cod in a large mixing bowl with the garlic, parsley, saffron, and optional yellow food coloring.
Add the egg and stir until evenly combined.
In a separate bowl, whisk together the flour and baking powder.
Add the flour mixture to the cod, then gradually stir in the cold water until a thick, spoonable batter forms with the fish evenly distributed.
Taste a tiny cooked test portion before adding salt, since desalted cod may still provide enough seasoning.
Let the batter rest for 10 minutes while heating the frying oil.
Pour the oil into a deep, heavy saucepan and heat it to 350°F (175°C).
Using two tablespoons, carefully lower rounded spoonfuls of batter into the hot oil without overcrowding the pan.
Fry the fritters in small batches for 3 to 4 minutes, turning occasionally, until puffed, evenly golden, and cooked through.
Transfer the fritters to a wire rack or paper towel-lined plate and allow excess oil to drain.
Let the oil return to 350°F (175°C) between batches and serve the fritters hot.

Notes

Desalted salt cod may be sold ready to use at Spanish, Portuguese, Caribbean, or Latin American markets. When unavailable, soak traditional salt cod in cold water in the refrigerator for 24 to 48 hours, changing the water several times.

Fresh cod can be used as a practical US supermarket alternative, but it should be lightly salted and will produce a milder flavor than traditional salt cod.

The batter should be thick enough to remain on a spoon but loose enough to puff during frying. Add water or flour one tablespoon at a time if adjustment is needed.

The calorie estimate includes the cod, flour, egg, and approximately 2/3 cup of frying oil absorbed by the complete batch rather than all the oil placed in the saucepan.

Baking powder may be labeled double-acting baking powder in the United States. Check the package when managing specific dietary restrictions.

The listed free-from categories describe the written ingredients only. Check the flour, baking powder, food coloring, and frying oil labels when strict allergen verification is necessary.