Buñelos de bacalao (Salt Cod Fritters) with Pimentón Ajo Mayonesa (Smoked Paprika, Garlic Mayo)

Buñelos de bacalao (Salt Cod Fritters)

Yield: 24 Pieces

Ingredients

12 ounces salt cod

1 small onion, peeled and quartered

1 bay leaf

1 medium Yukon Gold potato (about 8 ounces), diced

2 garlic cloves, minced

2 tablespoons chopped flat-leaf parsley leaves

Salt and freshly ground black pepper

3/4 cup water

1 tablespoon olive oil

1/4 cup all-purpose flour

2 large eggs

Vegetable/Canola oil, for frying

Method

Soak the salt cod

1. Rinse the cod well under running water to remove surface salt.
2. Place the fish in a large bowl and cover with cold water.
3. Cover with plastic wrap and refrigerate, changing the water several times.
4. Taste it and if it is too salty, change the water again, and let it sit for a few more hours.
5. The process can take anywhere from 12 to 48 hours, depending on the type and size of the fish filet.

Prepare the filling

1. Transfer the cod to a medium saucepan, add the onion and bay leaf, cover with about 2 inches of fresh water and bring to a gentle simmer over medium-low heat.
2. Cook the salt cod until it flakes easily when pulled with a fork, about 12 minutes.
3. Using a slotted spoon, transfer the cod to a plate to cool, leaving the onion and bay leaf in the pan.
4. Bring the water the salt cod was simmered in to a boil, drop in the potato, and cook until tender, about 10 minutes. Drain and toss the bay leaf, but keep the onion for later use.
5. Add the potato and onion into a bowl and mash.
6. Remove any skin, bones and bits from the cooled cod, then shred/flake it or place into a food processor for 10 seconds. Stir the cod shreds, garlic, and parsley into the potato mixture.
7. Season with salt and pepper to taste and set aside.

Make the batter

1. Rinse the saucepan you used and pour in the water and oil, and bring to a boil over medium heat.
2. Shake in the flour slowly and stir with a wooden spoon to make a batter. It will be lumpy.
3. Remove the pan from the heat and continue beating the batter for 2 to 3 minutes until cool.
4. Add the eggs one at a time, incorporating completely after each addition, careful not to cook the egg.
5. Add the cod mixture to the pan and stir to combine. It should be the consistency of thick oatmeal.
6. Let the batter cool to room temperature.

Fry the fritters

1. Heat 3 inches of the oil in a high-sided saucepan over medium-high heat until it reaches 350°F.
2. Spoon about a tablespoon of the batter and place carefully into the oil using another spoon
3. Fry until golden brown and cooked through, 2 to 3 minutes.
4. Drain on a brown paper bag or paper towel (often times a paper towel can make fried foods soft)

Serve immediately while very hot! (Don’t let them cool or they will lose their crunch.)

Smoked Pimentón Garlic Mayonnaise (Smoked Paprika Aioli)

4 large garlic cloves

1 tsp smoked paprika (do not substitute with conventional paprika, it will not yield the smoke flavor)

Sea salt

2 large egg yolks

1 tsp lemon juice

1 cup olive oil

Salt and Pepper

Method*

1. Mash garlic, smoked paprika and a pinch of salt into a paste
2. Put the paste into a food processor and add egg and lemon juice and process
3. While motor is still running, slowly drizzle the olive oil through the feed tube until an emulsion forms and the sauce thickens.
4. Cover and chill for up to 3 days

*Quick method:  Mix 1 cup mayonnaise with garlic, paprika, salt and 1 tsp lemon juice instead of making your own aioli from scratch using the egg and olive oil