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In Spain, bacalao (salt cod) is much more than just an ingredient, it’s a symbol of tradition, especially during Semana Santa (Holy Week).
For centuries, the Catholic Church prohibited the consumption of meat on Fridays and during Holy Week. Without refrigeration, people needed a protein that could be preserved easily and prepared in many ways. Salted cod became the perfect answer: affordable, long-lasting, and versatile.
Over time, bacalao became part of the soul of Spanish cuisine. Families created countless recipes, from stews to fritters, and gathering around a table of bacalao dishes became a ritual of its own. Even today, during Holy Week, the flavors of cod bring back memories of tradition, community, and resilience.
One of the most beloved recipes that grew from this history is Buñuelos de Bacalao, light, crispy cod fritters that are simple, flavorful, and full of meaning.
Today, I want to share with you my own version of this classic dish, along with an important detail I never compromise on: the quality of the oil we fry with.
My Way of Making Buñuelos de Bacalao
Ingredients:
- 8 pieces of frozen, unsalted cod (defrosted overnight)
- ½ clove of garlic
- A small handful of fresh parsley
- 4 eggs
- 4 tablespoons of all-purpose flour
- 2 tablespoons of cornstarch
- 40ml of non-alcoholic beer (or regular beer if you prefer)
- Salt and black pepper to taste
- Extra virgin olive oil for frying
Preparation:
- Prepare the Cod:
Defrost the cod overnight. Once thawed, cut it into small pieces. In a blender, combine the cod, garlic, and parsley. Blend until smooth. - Make the Batter:
In a large bowl, beat the 4 eggs. Add the flour and cornstarch, mixing until smooth. Stir in the non-alcoholic beer, just enough to make the batter light and slightly bubbly. Season with salt and pepper. Then gently fold in the blended cod mixture. - Fry the Buñuelos:
Heat a generous amount of extra virgin olive oil in a frying pan over medium-high heat. Scoop small spoonfuls of batter and drop them carefully into the hot oil. Fry until golden and puffed, turning them as needed. Remove and drain on paper towels. - Serve:
Enjoy hot, crispy, and optionally with a squeeze of lemon!
Why I Only Fry with Extra Virgin Olive Oil
One thing I take very seriously in my kitchen is the quality of the oil I cook with, especially for frying.
Many people are surprised when they hear that extra virgin olive oil (EVOO) is not just good for drizzling over salads but is actually the healthiest oil to fry with.
When oils are heated, they form polar compounds, harmful substances that are linked to inflammation and other health issues. However, studies have shown that extra virgin olive oil releases the least amount of these harmful compounds, even less than avocado oil.
The natural antioxidants and polyphenols in EVOO make it extremely stable under heat. It resists breaking down, keeping both the food and the oil healthier. Plus, it adds a light, delicious flavor that no other oil can match.
Since we eat every day, and often several times a day, choosing a good cooking oil is a simple but powerful way to take care of our health.
A Tradition Worth Sharing
Buñuelos de bacalao are a perfect example of how simple ingredients, fish, eggs, flour, beer, and good olive oil can create something truly special.
In Spain, they’re not just food. They are a memory of family gatherings, of Lent traditions, of sitting around the table and sharing stories.
And now, when I make them here, far from home, they carry even more meaning: a reminder that small choices, in ingredients, in traditions, in care, can bring us closer to health and happiness.
I hope you try making them! And when you do, don’t forget: good oil makes all the difference.
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