Bunuelos de Bacalao

1. 1

   Soak the cod in cold water to cover for 24 to 36 hours, refrigerated changing the water occasionally, drain.

2. 2

   In a large saucepan, add the cod and potatoes, cover with water and bring to a boil.

3. 3

   Cover and simmer for 30 minutes, or until the potatoes are tender.

4. 4

   Drain and cool.

5. 5

   Skin the potatoes and pass them through a sieve into a bowl.

6. 6

   Crumble the cod with the fingers, being sure no bones remain.

7. 7

   In a mixing bowl, combine the potatoes and cod.

8. 8

   Mix well.

9. 9

   Add the garlic and parsley.

10. 10

    Season with salt and pepper.

11. 11

    Stir in the egg yolks and refrigerate for 1 hour.

12. 12

    Preheat the fryer.

13. 13

    Spoon 1 heaping tablespoon of the cod mixture into the hot oil.

14. 14

    Fry in batches until golden brown, stirring occasionally for over-all browning.

15. 15

    Remove and drain on paper towels.

16. 16

    Season with salt and pepper.

17. 17

    Serve the fried balls on a serving platter with the Allioli and the Sanfania Sauce

* Per serving · 4 servings · Values may vary.

No additional tips available.