Photo: Bunuelos de Bacalao Recipe
Ingredients
- 1/2 pound skinned and boned dried salt cod
- 1 pound medium potatoes, scrubbed and quartered
- 2 cloves garlic, crushed
- 1 tablespoon chopped parsley
- Salt
- Pepper
- 2 egg yolks
- Solid vegetable oil, for frying
Directions
Soak the cod in cold water to cover for 24 to 36 hours, refrigerated changing the water occasionally, drain. In a large saucepan, add the cod and potatoes, cover with water and bring to a boil. Cover and simmer for 30 minutes, or until the potatoes are tender. Drain and cool. Skin the potatoes and pass them through a sieve into a bowl. Crumble the cod with the fingers, being sure no bones remain. In a mixing bowl, combine the potatoes and cod. Mix well. Add the garlic and parsley. Season with salt and pepper. Stir in the egg yolks and refrigerate for 1 hour. Preheat the fryer. Spoon 1 heaping tablespoon of the cod mixture into the hot oil. Fry in batches until golden brown, stirring occasionally for over-all browning. Remove and drain on paper towels. Season with salt and pepper. Serve the fried balls on a serving platter with the Allioli and the Sanfania Sauce
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By Chef #1366064
denver co
on August 28, 2009
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actually, you do not have to use salt cod. after living in lisbon, i found that all the bistros ( or what ever you want to call the small cafes had a platter of
cod fish balls and toasted bread on the table when you sat down as a free munchie.. they were each made from the left over cod and bread from the
previous day. you ate them and drank green (white wine and listened to the fado singers------glorious. a cheap and terrific entertainment.
this is a pretty good recipe that i do for parties and play fado love songs.
By christier66_3043007
gaithersburg, MD
on December 25, 2006
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This is recipe is completely messed up. I followed every word of it, and it was a complete disaster. NOthing worked right. I know how to cook and this recipe is wrong. I will never try a new recipe again for a dinner party. Thanks, Emeril!
By badra_nyc_2378486
tuckahoe, NY
on March 01, 2006
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I loved it , it was just right crunchy on the outside moist and delicious on the inside. this is a keeper.
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