Can I make the fritter batter ahead of time?
Yes, you can prepare the batter up to 2 hours in advance and keep it refrigerated. Give it a quick stir before frying.
LUNCH
Catalan Salt Cod Fritters with Honey Aioli (Bunyols de Bacallà)
These crispy Catalan salt cod fritters, known as Bunyols de Bacallà, are a delightful lunch or appetizer. Served with a sweet and tangy honey aioli, they offer a perfect balance of savory and sweet flavors.
HOW TO MAKE IT
Let's cook.
01
Prepare the salt cod: If not already desalted, soak the salt cod in cold water for 24-48 hours, changing the water every 8 hours. Once desalted, gently poach the cod in simmering water for 5 minutes, then drain, cool, and flake, removing any bones and skin.
02
Make the fritter batter: In a large bowl, whisk together the flour, milk, egg, minced garlic, chopped parsley, baking powder, and black pepper until smooth. Fold in the flaked salt cod.
03
Prepare the honey aioli: In a small bowl, combine the mayonnaise, honey, and lemon juice. Whisk until well combined and smooth. Set aside.
04
Heat the oil: Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate temperature.
05
Fry the fritters: Carefully drop spoonfuls of the cod mixture into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and cooked through. Adjust heat as needed to maintain oil temperature.
06
Drain and serve: Remove the fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve immediately with the honey aioli on the side.
About This Recipe
These crispy Catalan salt cod fritters, known as Bunyols de Bacallà, are a delightful lunch or appetizer. Served with a sweet and tangy honey aioli, they offer a perfect balance of savory and sweet flavors.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of smoked paprika to the fritter batter. Ensure your oil temperature is consistent for evenly cooked and crispy fritters. If the oil is too cool, the fritters will be greasy; if too hot, they will burn on the outside and be raw inside.
Easy Substitutions
If salt cod is unavailable, you can use fresh cod fillets, poached and flaked. Adjust seasoning as fresh cod will require salt. For a dairy-free option, use plant-based milk and mayonnaise. You can substitute chives for parsley for a milder onion flavor.
Storage & Reheating
Leftover fritters can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven at 350°F (175°C) for 8-10 minutes until crispy, or in an air fryer.
Serving Suggestions
Serve these fritters as a light lunch with a simple green salad, as an appetizer with a glass of crisp white wine, or as part of a tapas spread. They also pair wonderfully with a fresh tomato salad or a sprinkle of flaky sea salt.
Common Mistakes
Overcrowding the pot: This lowers the oil temperature, leading to greasy fritters. Fry in batches. Not maintaining oil temperature: Too low, and fritters absorb too much oil; too high, and they burn. Use a thermometer. Insufficiently desalted cod: This will result in overly salty fritters. Always taste a small piece of the cod after desalting. Overmixing the batter: This can develop the gluten in the flour, leading to tough fritters. Mix until just combined.
Frequently Asked Questions
What kind of oil is best for frying?
Vegetable oil, canola oil, or sunflower oil are good choices due to their high smoke points and neutral flavor.
Can I bake these fritters instead of frying?
While frying yields the best crispy texture, you can bake them at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden brown. They will be less crispy.
MORE TO KNOW
Desalting salt cod is a crucial step for this recipe. The duration depends on the thickness of the cod. Thicker pieces may require longer soaking times. Taste a small piece of the cod after desalting to ensure it's not too salty before proceeding with the recipe. The honey aioli can be made ahead of time and stored in the refrigerator for up to 3 days.
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