{"id":1151,"date":"2020-03-23T18:06:40","date_gmt":"2020-03-23T23:06:40","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=1151"},"modified":"2020-03-23T18:06:40","modified_gmt":"2020-03-23T23:06:40","slug":"bunelos-de-bacalao-salt-cod-fritters-with-pimenton-ajo-mayonesa-smoked-paprika-garlic-mayo","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2020\/03\/23\/bunelos-de-bacalao-salt-cod-fritters-with-pimenton-ajo-mayonesa-smoked-paprika-garlic-mayo\/","title":{"rendered":"Bu\u00f1elos de bacalao (Salt Cod Fritters) with Piment\u00f3n Ajo Mayonesa (Smoked Paprika, Garlic Mayo)"},"content":{"rendered":"

Bu\u00f1elos de bacalao (Salt Cod Fritters)<\/strong><\/h3>\n

Yield: 24 Pieces<\/strong><\/h4>\n

Ingredients<\/strong><\/p>\n

12 ounces salt cod<\/p>\n

1 small onion, peeled and quartered<\/p>\n

1 bay leaf<\/p>\n

1 medium Yukon Gold potato (about 8 ounces), diced<\/p>\n

2 garlic cloves, minced<\/p>\n

2 tablespoons chopped flat-leaf parsley leaves<\/p>\n

Salt and freshly ground black pepper<\/p>\n

3\/4 cup water<\/p>\n

1 tablespoon olive oil<\/p>\n

1\/4 cup all-purpose flour<\/p>\n

2 large eggs<\/p>\n

Vegetable\/Canola oil, for frying<\/p>\n

Method<\/strong><\/h3>\n

Soak the salt cod<\/em><\/strong><\/p>\n

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

     <\/p>\n

    Prepare the filling<\/em><\/strong><\/p>\n

      \n
    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.<\/li>\n
    2. Cook the salt cod until it flakes easily when pulled with a fork, about 12 minutes.<\/li>\n
    3. Using a slotted spoon, transfer the cod to a plate to cool, leaving the onion and bay leaf in the pan.<\/li>\n
    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.<\/li>\n
    5. Add the potato and onion into a bowl and mash.<\/li>\n
    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.<\/li>\n
    7. Season with salt and pepper to taste and set aside.<\/li>\n<\/ol>\n

      Make the batter<\/em><\/strong><\/p>\n

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

        Fry the fritters<\/em><\/strong><\/p>\n

          \n
        1. Heat 3 inches of the oil in a high-sided saucepan over medium-high heat until it reaches 350\u00b0F.<\/li>\n
        2. Spoon about a tablespoon of the batter and place carefully into the oil using another spoon<\/li>\n
        3. Fry until golden brown and cooked through, 2 to 3 minutes.<\/li>\n
        4. Drain on a brown paper bag or paper towel (often times a paper towel can make fried foods soft)<\/li>\n<\/ol>\n

          Serve immediately while very hot! (Don\u2019t let them cool or they will lose their crunch.)<\/p>\n

           <\/p>\n

          Smoked Piment\u00f3n Garlic Mayonnaise (Smoked Paprika Aioli)<\/strong><\/h2>\n

          4 large garlic cloves<\/p>\n

          1 tsp smoked paprika (do not substitute with conventional paprika, it will not yield the smoke flavor)<\/p>\n

          Sea salt<\/p>\n

          2 large egg yolks<\/p>\n

          1 tsp lemon juice<\/p>\n

          1 cup olive oil<\/p>\n

          Salt and Pepper<\/p>\n

          \u00a0<\/strong><\/p>\n

          Method*<\/strong><\/p>\n

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

            *Quick method:\u00a0 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 <\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

            Bu\u00f1elos 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<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[900,894,896,897,899,76,898,895,247,60,893],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes","7":"tag-aioli","8":"tag-bacalao","9":"tag-fish-fritter","10":"tag-fried-fish","11":"tag-garlic-mayo","12":"tag-madrid","13":"tag-pimenton","14":"tag-salt-cod-fritter","15":"tag-smoked-paprika","16":"tag-spain","17":"tag-spanish-tapas"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1151","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=1151"}],"version-history":[{"count":1,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1151\/revisions"}],"predecessor-version":[{"id":1152,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1151\/revisions\/1152"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=1151"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=1151"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=1151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}