Easter Cod Fritters: Traditional Recipe

Why cod fritters are the Holy Week appetizer

Cod fritters are, along with "potaje de vigilia" (Lenten stew), the dish most associated with Holy Week in Spain. They are fried on Good Friday in millions of homes. The smell of golden batter and cod fills kitchens from Galicia to Andalusia, from Catalonia to Extremadura.

Why fritters and not another type of fried dish? Because the fritter batter stretches the cod. With 200-300g of desalted cod, you can make 25-30 fritters: enough to feed an entire family as an appetizer. In times of scarcity, that was a huge advantage. Today, the tradition continues because they are irresistible.

If you already know our general cod fritters recipe, this version focuses on the specific Holy Week preparation: the traditional Lenten batter, regional variations, and tips for perfect results when cooking for many.

Traditional cod fritters recipe

Ingredients (for 25-30 fritters)

• 250 g shredded desalted cod
• 200 g wheat flour
• 250 ml lukewarm water
• 2 eggs
• 15 g fresh yeast (or 5 g active dry yeast)
• 2 cloves garlic, finely minced
• 2 tablespoons fresh parsley, chopped
• Mild olive oil for frying (approx. 1 liter)
• Salt (a little, as the cod is already salty)

Step-by-step preparation

1. Prepare the cod (5 minutes)

Shred the desalted cod with your hands, separating the fibers and removing any bones you find. It should be in thin, short strips, not large pieces. If the cod is very wet, drain it well and pat it dry with kitchen paper.

2. Make the batter (10 minutes)

Dissolve the yeast in lukewarm water (not hot, as it would kill the yeast). In a large bowl, put the flour and make a well. Pour the water with yeast into the center and mix with a wooden spoon until you get a homogeneous, lump-free batter.

Separate the egg whites from the yolks. Add the yolks to the batter and mix. Beat the egg whites until stiff peaks form and set aside.

Incorporate the shredded cod, minced garlic, and parsley. Mix well. Finally, gently fold in the beaten egg whites with upward, enveloping motions. Do not beat: the key to a fluffy fritter is well-incorporated whites without losing air.

3. Rest (30-60 minutes)

Cover the bowl with a clean cloth and let it rest in a warm place for 30-60 minutes. The yeast will do its job, and the dough will rise slightly. This resting time is what differentiates a fluffy fritter from a compact one.

4. Fry (15-20 minutes)

Heat the oil in a deep skillet or fryer to 170-175 °C. No more. If the oil is too hot, the fritters will brown on the outside but remain raw on the inside.

Using two spoons (one to scoop the batter, the other to push it), drop portions about the size of a large walnut into the oil. Do not add more than 4-5 at a time, or you will lower the oil temperature.

Fry for 3-4 minutes, turning them halfway through cooking. They should be uniformly golden brown on the outside and fluffy on the inside. Remove them with a slotted spoon onto absorbent paper.

5. Serve

Serve them hot or warm. Accompany them with homemade aioli, squeezed lemon, or simply plain. They need nothing more.

Regional variations of the fritters

Each region of Spain has its own version. These are the main ones:

Catalan fritters (bunyols de bacallà)

In Catalonia, the batter often includes cooked potato that is mashed and mixed with the flour. The result is a denser, creamier fritter on the inside. Some recipes add a pinch of lemon zest to the batter.

Variation: substitute 100 g of flour with 150 g of cooked and mashed potato. The rest of the recipe is the same.

Andalusian fritters

In Andalusia, they are made thinner and flatter, almost like small tortillas. They have a higher proportion of cod to batter and often include chopped spring onion. They are fried more spread out, pressing the batter with a slotted spoon.

Portuguese fritters (pastéis de bacalhau)

The Portuguese version uses cooked potato as a base, egg, parsley, and onion. They are shaped into quenelles (oval, using two spoons) and fried until very golden. They are more substantial than the Spanish ones.

Galician fritters

In Galicia, they are usually made with cod and turnip greens (grelos). A handful of cooked and chopped turnip greens is added to the batter. The bitter touch of the turnip greens contrasts with the mildness of the cod.

Tips for perfect fritters

• Oil temperature: 170-175 °C. Use a kitchen thermometer. If you don't have one, drop a small piece of batter: it should sink, rise slowly, and start to bubble. If it rises immediately and browns quickly, the oil is too hot.
• Uniform size. Use an ice cream scoop or a tablespoon so that all fritters are the same size and cook at the same rate.
Don't overcrowd the pan. A maximum of 4-5 fritters at a time. If you add more, the oil temperature will drop, and the fritters will absorb fat.
• Beaten egg whites are the secret. Do not skip this step. The difference between a fluffy fritter and a dense one is properly incorporated stiff-peaked egg whites.
• Resting is mandatory. The yeast needs time to act. A minimum of 30 minutes. If you can leave the dough in the fridge overnight, even better: the fritters will be fluffier and more flavorful.
• Dry it well. Wet cod causes the oil to splatter and the fritters to be heavy. Pat it dry with kitchen paper before mixing it with the batter.

Quantities for large groups

During Holy Week, one often cooks for many. This table will help you calculate:

• 4 people (appetizer): 150 g cod, 120 g flour → ~15 fritters
• 6 people (appetizer): 250 g cod, 200 g flour → ~25 fritters
• 10 people (appetizer): 400 g cod, 300 g flour → ~40 fritters
• 15 people (appetizer): 600 g cod, 450 g flour → ~60 fritters

Calculate 4-5 fritters per person as an appetizer. If they are the main course (without another main dish), increase to 7-8 per person.

Frequently asked questions about cod fritters