Easter Cod Fritters: Traditional Recipe

Why cod fritters are the Easter appetizer

Cod fritters, along with vigil stew, are the dish most associated with Easter in Spain. They are fried on Good Friday in millions of homes. The smell of golden dough and cod fills kitchens from Galicia to Andalusia, from Catalonia to Extremadura.

Why fritters and not another type of fried food? Because the fritter dough stretches the cod. 200-300g of desalted cod makes 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 fritter recipe, this version focuses on the specific Holy Week preparation: the traditional vigil dough, regional variations, and tricks to make them perfect when cooking for many.

Traditional cod fritter recipe

Ingredients (for 25-30 fritters)

• 250 g of flaked desalted cod
• 200 g wheat flour
• 250 ml warm water
• 2 eggs
• 15 g fresh yeast (or 5 g dry baker's yeast)
• 2 finely chopped garlic cloves
• 2 tablespoons fresh chopped parsley
• Mild olive oil for frying (approximately 1 liter)
• Salt (a little, the cod already has some)

Step-by-step preparation

1. Prepare the cod (5 minutes)

Flake 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 moist, drain it well and pat it dry with paper towels.

2. Make the dough (10 minutes)

Dissolve the yeast in warm water (not hot, which would kill it). In a large bowl, place 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 dough without lumps.

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

Add the flaked cod, chopped garlic, and parsley. Mix well. Finally, incorporate the beaten egg whites with gentle, upward folding motions. Do not beat: the key to a fluffy fritter is well-incorporated egg 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 work 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 pan 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 dough, one to push it off), drop walnut-sized portions into the oil. Do not add more than 4-5 at a time or the oil temperature will drop.

Fry for 3-4 minutes, turning them halfway through cooking. They should be uniformly golden 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 don't need anything else.

Regional variations of fritters

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

Catalan fritters (bunyols de bacallà)

In Catalonia, the dough often contains boiled 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 dough.

Variation: substitute 100g of flour with 150g 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 more cod in proportion to the dough and often include chopped spring onion. They are fried more spread out, pressing the dough with a slotted spoon.

Portuguese fritters (pastéis de bacalhau)

The Portuguese version uses boiled 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 consistent than the Spanish ones.

Galician fritters

In Galicia, they are usually made with cod and grelos (turnip greens). A handful of cooked and chopped grelos is added to the dough. The bitter touch of the grelos contrasts with the softness 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 dough: 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. Maximum 4-5 fritters at a time. If you add more, the oil temperature drops and the fritters absorb fat.
• Beaten egg whites are the secret. Don't skip this step. The difference between a fluffy fritter and a dense one is well-incorporated stiff egg whites.
• Resting is mandatory. The yeast needs time to act. Minimum 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. Dry it with paper towels before mixing it with the dough.

Quantities for large groups

During Easter, we cook for many people. 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

Can the dough be made the night before?

Yes, and they are better. Prepare the dough without the beaten egg whites. Store it covered in the refrigerator. The next day, take it out 30 minutes before frying, beat the egg whites at that moment and incorporate them just before frying.

Can fritters be frozen?

Yes. Fry them, let them cool completely, place them on a tray without touching and freeze them. Once frozen, put them in a freezer bag. To reheat: oven at 200 °C for 8-10 minutes. Do not reheat them in the microwave (they will become soft).

Can I use baking powder instead of fresh yeast?

You can use 1 sachet of baking powder (like Royal), but the texture will be different. Baker's yeast produces a more airy fritter with a slight fermentation flavor that is part of the traditional taste. Baking powder results in a more compact and uniform fritter.

What oil should I use for frying?

Mild olive oil (0.4°) or sunflower oil. Extra virgin olive oil has too strong a flavor for frying fritters and a lower smoke point. Save extra virgin for serving raw.

Why are my fritters oily?

Three possible causes: oil too cold (below 165 °C), too many fritters at once (they lower the temperature) or dough too liquid. If the dough drips from the spoon, add an extra tablespoon of flour.