Summary: Cod fritters (buñuelos de bacalao) are one of the most popular appetizers in Catalan cuisine and one of the best-selling dishes in our recipe shop. With Thermomix, the dough is made in 5 minutes and the results are perfectly fluffy. This guide includes the traditional recipe, the Thermomix version, and tips to prevent them from becoming oily.
Contents
Ingredients for 20-25 fritters
| Ingredient | Quantity |
|---|---|
| Shredded desalted cod | 300g |
| Wheat flour | 200g |
| Warm water | 200ml |
| Baker's yeast (dry) | 7g (1 packet) |
| Egg | 1 |
| Garlic | 2 cloves |
| Fresh parsley | 1 bunch |
| Sunflower oil for frying | Plenty |
Thermomix recipe
- Place garlic and parsley in the bowl. Chop for 5 sec / speed 5.
- Add the shredded cod, egg, warm water, flour, and yeast. Mix for 20 sec / speed 4.
- Let the dough rest, covered, in a warm place for 45-60 minutes until it doubles in volume.
- Heat oil to 180°C (350°F) in a deep pan. Using two spoons, form quenelles and fry for 3-4 min until golden brown.
- Drain on absorbent paper and serve hot.
Traditional version (without Thermomix)
Finely chop the garlic and parsley. Mix flour + yeast + warm water + egg until a smooth dough is obtained. Add the shredded cod and the chopped ingredients. Rest for 45 min. Fry in the same way as with Thermomix. The difference is minimal.
Tips for perfect frying
- Exact temperature: 180°C (350°F). At a lower temperature, they absorb oil. Use a thermometer or test with a small piece of dough.
- Do not fry too many at once — this lowers the oil temperature.
- Drain on a wire rack, not on paper. Paper retains steam and softens them from below.
- Serve immediately — fritters lose their crispy texture in minutes.
Fritter variations
| Variation | Recipe change |
|---|---|
| Lenten fritters (sweet) | No cod, with anise and sugar |
| With potato | 50% mashed potato, more spongy |
| Gluten-free | Rice flour + cornstarch |
| Baked (lighter) | 200°C (390°F) for 15 min, less crispy |
Bacalalo — Shredded cod for fritters
Ready-to-use shredded cod. Boneless, skinless. The perfect ingredient for croquettes, fritters, and brandade.
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Frequently asked questions
Can the dough be prepared the day before?
Yes. Prepare the dough, let it rise for 45 min, then store it in the refrigerator. The next day, take it out 30 min before frying to allow the dough to come to room temperature.
Can fritters be frozen?
Yes, once fried. Freeze them in an airtight bag. Reheat in the oven at 180°C (350°F) for 8-10 min directly from the freezer. They'll be almost as good as freshly made.
Does dried shredded cod work, or does it have to be fresh?
Both work. Dried desalted shredded cod gives more flavor. Fresh shredded cod gives a more delicate texture. For intensely flavored fritters, use desalted shredded cod.
See: Cod Stew | Cod Ceviche
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