Bunelos de Bacalao

From issue #8.
Photography by Tim Clinch.
Bunelos de Bacalao

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.


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


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