Cod fritters are the quintessential fried delicacy from Cadiz: thin, with crispy, lacy edges and the flavor of shredded cod distributed in every bite. The key lies in a light flour batter (preferably with a little chickpea flour) and very hot oil that leaves them golden and airy. A humble and absolutely addictive tapa from the south.
Cod fritters are a specialty from Cadiz that have nothing to do with the buñuelos from the north. They are as thin as a crêpe, crispy at the edges, with a golden, lacy batter that breaks when you bite into it, and a slightly thicker center where the cod flavor is concentrated. In Cadiz, they are eaten at beach bars with a cold beer, and there's no way you can eat just one. It takes years of practice to achieve the perfect thinness, but with this recipe, you'll get very close to a professional result.
Ingredients
- 200 g desalted shredded cod (we use Cod Fritter Batter - Gourmet Tub)
- 100 g chickpea flour (or a mix with wheat)
- 50 g wheat flour
- 250 ml very cold sparkling water
- 1 bunch fresh parsley, finely chopped
- 1 young spring onion, very finely chopped
- Salt (taste first)
- Plenty of mild olive oil for frying
Step-by-step preparation
- Mix both flours in a bowl. Gradually add the ice-cold sparkling water, stirring with a whisk until you get a much more liquid batter than for buñuelos: it should have a light crêpe consistency, flowing easily when you tilt the bowl. Chickpea flour is what gives it that characteristic Cadiz flavor and that crispy texture impossible to achieve with wheat alone.
- Stir in the shredded cod, finely chopped parsley, and spring onion. Mix well. Let it rest for 15 minutes in the refrigerator. During this rest, the cod releases flavor into the batter, and the flours hydrate.
- Oil at 190°C, plenty of oil. You need a lot of very hot oil. The fritters are deep-fried, not shallow-fried in a pan with little oil. The high temperature is what creates those characteristic lacy edges.
- With a small ladle, pour portions of the batter into the oil, letting it spread on its own. Do not try to make them circular: authentic fritters are irregular, with thin, transparent edges that brown before the center, creating that crispy, lacy effect. Fry for 1-2 minutes on each side.
- Remove to a wire rack and serve immediately, hot. The fritters lose their charm as soon as they cool down because the steam inside softens the crust. In Cadiz, they are eaten standing up, next to the counter, fresh out of the pan, with fingers and a paper napkin.
The house trick
The secret to a thin fritter lies in the consistency of the batter: it has to be truly liquid, almost like murky water. If the batter is thick, the fritters will be thick and heavy, like cod crêpes, which are nothing like the authentic ones. And chickpea flour is non-negotiable: it gives them that dry crispness and texture that no other ingredient can replicate. If you only use wheat flour, the result will be a decent fritter, but never truly from Cadiz.
Buy it at BacalaloCod Fritter Batter - Gourmet Tub€6.95 · 24-48h refrigerated delivery →Frequently asked questions
How do I get crispy, lacy edges?
With a fluid (almost liquid) batter and very hot oil: when you pour in thin spoonfuls, the edges fray and become crispy.
Wheat flour or chickpea flour?A mixture of both is traditional: chickpea flour provides flavor and color, and wheat flour provides structure.
Do they contain yeast?A pinch helps them to be light, but the essential thing is to let the dough rest and fry in very hot oil.
