Bunelos de Bacalao
Photography by Tim Clinch.
These lightly salted fritters are a perfect way to use some leftover salt cod or less noble pieces. Serve them hot from the pan with a glass of cold Txakoli – a Basque country dry white wine or sidra (cider) – another Basque tapas bar special.
INGREDIENTS
1 cup self-raising flour 1⁄2 teaspoon salt
1 teaspoon coarsely ground pepper
1 large egg 4 tablespoons milk
100 grams salt cod, desalted (see notes) and flaked – remove skin and bones if necessary
handful of chopped chives or spring onions
olive oil for frying
METHOD
Stir the flour, salt and pepper together. Whisk in the egg and milk to make a thick batter. Add the flaked salt cod and chives and stir into the batter. Heat 1 cm olive oil in a frying pan over medium high heat. Drop small spoonfuls of fritter batter into the pan. Cook for 2-3 minutes on each side until golden. Drain on absorbent paper and serve hot
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!