Why You’ll Fall in Love with Spanish Cod Fritters
There’s something magical about biting into a crispy, golden Spanish Cod Fritter. The outside crunches just right, while the inside bursts with tender, flavorful cod. I remember my first bite during a trip to Andalusia—it felt like a warm hug from the Mediterranean itself. These Tortillitas de Bacalao are more than just a snack; they’re a celebration of simple ingredients coming together in perfect harmony. Whether you’re hosting a dinner party or craving a comforting treat, this recipe is sure to become your go-to.
A Bite-Sized History of Tortillitas de Bacalao
Spanish Cod Fritters are deeply rooted in Andalusian cuisine, where fresh seafood meets rustic simplicity. Traditionally, these fritters were made by fishermen who used leftover salt cod and pantry staples like flour and olive oil. Over time, they’ve evolved into a beloved dish enjoyed across Spain and beyond. I love making them because they remind me of sunny afternoons by the sea, sipping sangria with friends. The addition of saffron-infused aioli adds a modern twist that elevates this humble dish to gourmet status.
Why You’ll Love This Recipe
What makes this recipe irresistible? First, it’s super easy—just 15 minutes of prep and 20 minutes of cooking. Second, the flavors are bold yet balanced. The smoky paprika pairs beautifully with the briny cod, while the fresh parsley adds a pop of color and brightness. Plus, the aioli dipping sauce is creamy, zesty, and utterly addictive. Whether you’re new to cooking fish or a seasoned pro, this dish will impress without overwhelming you.
Perfect Occasions for Spanish Cod Fritters
These Tortillitas de Bacalao are incredibly versatile. Serve them as an appetizer at your next tapas night, or make them the star of a casual lunch spread. They’re also fantastic finger food for game day or holiday gatherings. I once brought these to a potluck, and everyone kept asking for seconds—and the recipe!
Ingredients List
- For the fritters:
- 250 g filet of cod
- 60 g all-purpose flour
- 1 egg
- 1 small onion, finely chopped
- 2 cloves garlic, roughly chopped
- 2 tbsp fresh parsley, chopped (about 8 g)
- ½ tsp smoked sweet paprika
- A pinch of sea salt
- A pinch of black pepper
- For the aioli:
- 2 cloves garlic, roughly chopped
- ¼ tsp saffron threads
- 120 g mayonnaise
- 1 tsp lemon juice (about 5 ml)
- 1 tbsp extra virgin olive oil (about 15 ml)
- A pinch of sea salt
- A pinch of black pepper
- Extras:
- 120 ml extra virgin olive oil for frying
Substitution Options
No cod on hand? No problem! Substitute with another white fish like haddock or pollock. If you’re avoiding gluten, swap the all-purpose flour for rice flour or almond flour. Vegan? Replace the egg with flaxseed meal mixed with water, and use vegan mayo for the aioli. For those who dislike saffron, turmeric can mimic its vibrant hue, though not its unique flavor.
Step 1: Prepare the Cod
Start by soaking your cod if it’s salted—a quick rinse under cold water works wonders. Pat it dry with paper towels and shred it into small flakes using two forks. This step ensures the cod blends seamlessly into the batter later. Pro tip: Don’t skip drying the fish thoroughly; excess moisture can make the batter soggy.
Step 2: Make the Batter
In a mixing bowl, combine the flour, egg, chopped onion, garlic, parsley, paprika, salt, and pepper. Mix until smooth, then fold in the shredded cod. The batter should be thick but spoonable—if too stiff, add a splash of water. Picture the vibrant green parsley flecked against the pale batter; it’s almost too pretty to fry!
Step 3: Fry the Fritters
Heat olive oil in a skillet over medium heat. Drop spoonfuls of batter into the pan, flattening them slightly. Fry each side for 3-4 minutes until golden brown and crispy. As they cook, you’ll smell the tantalizing aroma of garlic and paprika wafting through your kitchen. Transfer the cooked fritters to a plate lined with paper towels to absorb excess oil.
Step 4: Whip Up the Aioli
Blend the garlic, saffron, mayonnaise, lemon juice, olive oil, salt, and pepper in a small bowl. Taste and adjust seasoning as needed. The result? A velvety, golden sauce that pairs perfectly with the crunchy fritters. Chef’s tip: Let the aioli sit for 10 minutes before serving to let the flavors meld.
Timing Breakdown
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Chef’s Secret
For extra crispiness, chill the batter for 10 minutes before frying. Cold batter holds together better in hot oil, resulting in a lighter texture.
Extra Info
Did you know saffron is one of the most expensive spices in the world? It takes about 75,000 flowers to produce just one pound of saffron threads. That’s why a little goes a long way in adding luxurious flavor to dishes like this aioli.
Necessary Equipment
- Skillet or frying pan
- Mixing bowls
- Whisk or fork
- Paper towels
- Measuring cups and spoons
Storage Tips
If you have leftovers (unlikely, but possible!), store the fritters in an airtight container in the fridge for up to two days. Reheat them in the oven at 350°F for 5-7 minutes to restore their crunch. Avoid microwaving, as it makes them soggy.
The aioli can also be stored separately in the fridge for up to three days. Keep it in a sealed jar to maintain freshness. Before serving, give it a good stir to redistribute any separated oils.
For longer storage, freeze the uncooked batter in portions. When ready to eat, simply thaw and fry as usual.
Tips and Advice
- Use high-quality olive oil for frying—it enhances the overall flavor.
- Don’t overcrowd the pan; fry in batches to ensure even cooking.
- Serve immediately for maximum crispiness.
Presentation Ideas
- Arrange the fritters on a wooden board with a ramekin of aioli in the center.
- Garnish with fresh parsley sprigs and lemon wedges for a pop of color.
- Serve alongside other tapas like olives, cheese, and cured meats for a full spread.
Healthier Alternatives
- Baked Version: Skip frying and bake the fritters on a parchment-lined tray at 400°F for 15 minutes, flipping halfway.
- Zucchini Fritters: Swap cod for grated zucchini and follow the same steps.
- Gluten-Free Option: Use chickpea flour instead of wheat flour.
- Air-Fried Delight: Air-fry at 375°F for 10-12 minutes for a lower-fat option.
- Vegan Twist: Replace cod with mashed chickpeas and egg with aquafaba.
- Spice It Up: Add chili flakes or cayenne pepper for a kick.
Mistake 1: Overcrowding the Pan
Frying too many fritters at once lowers the oil temperature, leading to greasy results. To avoid this, fry in small batches, ensuring enough space between each piece. Pro tip: Use a slotted spoon to remove fritters, keeping the oil clean for subsequent batches.
Mistake 2: Skipping the Resting Time
Rushing the batter straight to the pan often results in uneven textures. Allowing it to rest helps the flavors develop and improves consistency. Trust me, patience pays off here!
Mistake 3: Using Stale Spices
Old spices lack potency, leaving your dish bland. Always check expiration dates and store spices in a cool, dark place to preserve their vibrancy.
FAQ
Can I use frozen cod?
Absolutely! Just thaw it completely and pat it dry before shredding. Frozen cod works just as well as fresh.
Do I need to soak salt cod?
Yes, soaking removes excess salt. Rinse it briefly under running water and let it sit in fresh water for 30 minutes before using.
What can I serve with these fritters?
They pair wonderfully with salads, roasted vegetables, or a selection of Spanish cheeses and cured meats.
Can I make the aioli ahead?
Definitely! Prepare it a day in advance and refrigerate. Stir well before serving.
How do I know when the oil is ready?
Test with a small drop of batter. If it sizzles gently and floats to the surface, the oil is ready.
Is there a dairy-free aioli option?
Yes, use vegan mayo and ensure the rest of your ingredients are plant-based.
Can kids enjoy these fritters?
Of course! They’re mild enough for little palates and fun to dip in aioli.
What sides complement this dish?
Try serving with a crisp green salad or grilled asparagus for balance.
Can I double the recipe?
Yes, simply multiply the quantities. Note that you may need more oil for frying larger batches.
Are these fritters gluten-free?
Not traditionally, but substituting with gluten-free flour makes them safe for those with sensitivities.
Final Thoughts
Spanish Cod Fritters are a delightful mix of tradition and taste. With their crispy exterior, savory filling, and luxurious aioli, they’re sure to win hearts at any gathering. So grab your apron, gather your ingredients, and let the magic happen in your kitchen. Who knows? You might just find yourself dreaming of Andalusia with every bite. Happy cooking!
Spanish Cod Fritters
Ingredients
Equipment
Method
- Soak the cod if it's salted, rinse under cold water, and pat dry before shredding into small flakes.
- In a mixing bowl, combine the flour, egg, chopped onion, garlic, parsley, paprika, salt, and pepper, mixing until smooth, then fold in the shredded cod.
- Heat olive oil in a skillet over medium heat and drop spoonfuls of batter into the pan, flattening them slightly. Fry for 3-4 minutes on each side until golden brown and crispy.
- In a small bowl, blend garlic, saffron, mayonnaise, lemon juice, olive oil, salt, and pepper to make the aioli; adjust seasoning, and let sit for 10 minutes before serving.