Buñuelos de Bacalao (Cod Fritters)

We fell in love with cod fritters in Portugal and Spain. It’s such a simple appetizer, but its delicate salty, lightly fishy flavor makes it addictive. Even for eaters like Nabol, who’s not a big fan of anything fishy, this recipe is a good gateway seafood treat. It’s commonly served with alioli, which is the Spanish version of garlic mayo, or any mayonnaise-based sauce.

Back home in Puerto Rico, grandma Olga usually makes “bacalaitos” every Christmas. These are also a cod fritter prepared with flour, cod and spices. The European version, called Bolinhos de bacalhau (Portugal) or Buñuelos de Bacalao (Spain), are made slightly different with a starchy potato, which makes the fritter softer and milder in flavor compared to the very crispy bacalaitos.

If you’re planning a tapas night or just need a break from chips and dip, definitively give our buñuelo recipe a try. We also include our alioli recipe that you can prepare in a couple of minutes.

Buñuelos de Bacalao with Spanish Alioli Sauce


Spanish Alioli
  • 1 Cup of canola oil (or Olive Oil)
  • 1 Tsp vinegar
  • 1 Tsp lemon juice
  • 1 Pinch of salt
  • 1 Egg
  • 1 Clove of garlic (Add more or less depending on taste)
Buñuelos de Bacalao 
  • 1 Large fresh cod fillet, finely chopped
  • 1 Large russet potato, mashed
  • 1 Cup of flour
  • 1 Whole Egg
  • 1 Yolk
  • Salt and pepper to taste
  • 1 Clove of garlic, minced
  • 1 Cup of green onions, finely chopped
Takes , serves 4-6.


  1. For the alioli sauce, blend all ingredients with an immersion blender. Use canola oil for a more neutral flavor or olive oil for a stronger flavor. In terms of the garlic, start by adding ½ a clove and decide if you prefer a stronger garlic flavor. Keep the sauce refrigerated and continue using it for up to 1 week.
  2. Mix all ingredients very well. Form small dumplings.
  3. Fry on both sides until golden.

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