Spanish Cod Fritters: Authentic & Easy Recipe for Delicious Tapas

Why Spanish Cod Fritters Are a Must-Try

There’s something magical about biting into a crispy, golden fritter that bursts with flavor. One evening, while reminiscing about my travels through Andalusia, I decided to recreate the iconic Spanish Cod Fritters, or Tortillitas de Bacalao. These delightful morsels are crispy on the outside, soft on the inside, and packed with the rich taste of salt cod, garlic, and parsley. They’re perfect for any occasion—whether you’re hosting a tapas night or simply craving a comforting snack. Let me walk you through this recipe, which has become a family favorite!

The Story Behind Spanish Cod Fritters

Spanish Cod Fritters have deep roots in Andalusian cuisine. The dish originated as a way to use preserved codfish, or bacalao, which was a staple in coastal areas where fresh fish wasn’t always available. Traditionally served as tapas, these fritters are now enjoyed across Spain and beyond. During my trip to Seville, I discovered how locals add their own twists to the dish—some include chickpea flour for extra crispiness, while others serve it with homemade aioli. This recipe stays true to its roots but is easy enough for home cooks to master.

Why You’ll Love This Recipe

What makes Spanish Cod Fritters stand out? First, they’re incredibly flavorful thanks to the combination of salt cod, garlic, and paprika. Second, they’re surprisingly simple to make—even if you’re new to cooking seafood. Plus, they’re versatile! Serve them as appetizers, snacks, or even a light main course. I love how the aroma of frying fills the kitchen, bringing everyone to the table before the first bite.

Perfect Occasions to Make Spanish Cod Fritters

These fritters shine at casual gatherings like game nights, cocktail parties, or holiday celebrations. They’re also great for brunches or picnics since they can be prepared ahead of time. Imagine setting out a platter of warm, golden fritters alongside a creamy aioli dip—it’s guaranteed to impress your guests!

Ingredients

• For the fritters:
• 1 filet of salt cod (250 g)
• 60 g of all-purpose flour
• 1 egg
• 1 small onion, finely chopped
• 2 cloves of garlic, coarsely chopped
• 2 tbsp of chopped parsley (8 g)
• ½ tsp of smoked Spanish paprika (1.25 g)
• A pinch of sea salt
• A pinch of black pepper
• For the aioli:
• 2 cloves of garlic, coarsely chopped
• ½ tsp of saffron threads
• 120 g of mayonnaise
• 1 tsp of lemon juice (5 ml)
• 1 tbsp of extra virgin olive oil (15 ml)
• A pinch of sea salt
• A pinch of black pepper
• Extras:
• 120 ml of extra virgin olive oil for frying

Substitution Options

If you can’t find salt cod, substitute it with fresh cod—but remember to season it lightly since salt cod is naturally salty. For a gluten-free version, swap regular flour with rice flour. Instead of beer, sparkling water works just as well to give the batter a light texture. Finally, if saffron feels too indulgent, turmeric can mimic its color, though not its distinct flavor.

Step 1: Cook the Salt Cod

Begin by preparing the star ingredient: the salt cod. Fill a medium-sized pot halfway with water and add a pinch of salt. Bring it to a boil over high heat. Once boiling, gently place the cod fillet into the water. Lower the heat to medium-low and let it simmer for about 6-7 minutes. Use a fork to check if the fish flakes easily—it should feel tender. Drain the cod in a colander and allow it to cool slightly. Pro tip: Don’t skip rinsing the cod under cold water to remove excess salt.

Step 2: Prepare the Batter

While the cod cools, mix the batter. In a large bowl, combine the flour, egg, beer (or sparkling water), chopped onion, garlic, parsley, paprika, salt, and pepper. Stir until smooth—a few lumps are okay. The batter should resemble pancake batter in consistency. If it’s too thick, add a splash more liquid. The vibrant green from the parsley and orange hue from the paprika make this step visually satisfying!

Step 3: Add the Cod

Once the cod is cool enough to handle, shred it finely using two forks. Fold it into the batter, ensuring it’s evenly distributed. This step transforms the mixture into something truly special—the shredded cod adds texture and depth to each bite. Take a moment to admire the contrast between the creamy batter and the flaky fish.

Step 4: Fry the Fritters

Heat olive oil in a large skillet over medium heat. When the oil shimmers but isn’t smoking, scoop spoonfuls of batter into the pan, spacing them apart. Fry each side for about 2 minutes, or until golden brown and crispy. Transfer the cooked fritters to paper towels to drain excess oil. The sizzle and aroma during this step are irresistible! Chef’s tip: Keep the temperature steady to avoid soggy fritters.

Step 5: Make the Aioli

In a mortar, crush the garlic and saffron with a pinch of salt until paste-like. Mix in the mayonnaise, lemon juice, olive oil, and seasoning. Whisk until creamy and smooth. This aioli is the perfect accompaniment to the fritters, balancing their richness with bright citrus notes.

Step 6: Serve and Enjoy

Arrange the Spanish Cod Fritters on a serving platter, garnished with a sprinkle of parsley. Place a small bowl of aioli in the center and dig in while they’re still warm. Trust me, these will disappear faster than you think!

Timing

This recipe takes about 15 minutes to prepare and 20 minutes to cook, making it ideal for quick meals or last-minute entertaining. Total time? Just 35 minutes!

Chef’s Secret

To enhance the flavor, soak the salt cod overnight in cold water, changing the water twice. This removes excess salt and ensures the cod is perfectly balanced when cooked.

Extra Info

Did you know that bacalao is so beloved in Spain that entire festivals are dedicated to it? From Asturias to Andalusia, communities celebrate this humble ingredient with music, dancing, and, of course, delicious recipes like these fritters.

Necessary Equipment

You’ll need a medium pot, a large skillet, a mixing bowl, a whisk, a spatula, and a mortar and pestle for the aioli. A slotted spoon helps transfer the fritters without breaking them.

Storage

If you have leftovers—and that’s rare!—store them in an airtight container in the fridge for up to two days. Reheat in the oven at 350°F (175°C) for 5 minutes to restore crispiness.

Freezing isn’t recommended because the texture changes after thawing. However, you can freeze uncooked batter in portions and fry directly from frozen.

Always serve these fritters fresh for the best experience. Save this recipe for occasions when you can share it with loved ones.

Tips and Advice

Use quality ingredients, especially the olive oil and salt cod, as they significantly impact the final taste. Keep the batter slightly thicker than pancake batter for optimal crispiness. Lastly, don’t overcrowd the pan while frying; doing so lowers the oil temperature and results in greasy fritters.

Presentation Tips

Serve the fritters on rustic wooden boards or colorful ceramic plates. Garnish with lemon wedges and sprigs of parsley for a pop of color. Pair with chilled white wine or sangria for an authentic Spanish vibe.

Healthier Alternative Recipes

Baked Version: Bake the fritters on parchment paper at 400°F (200°C) for 10 minutes per side. They won’t be as crispy, but they’re lighter.

Zucchini Fritters: Replace cod with grated zucchini for a vegetarian twist.

Chickpea Flour Batter: Swap wheat flour with chickpea flour for added protein and crunch.

Herb Infusion: Experiment with cilantro or dill instead of parsley.

Lemon Aioli: Add zest to the aioli for a tangy kick.

Spicy Kick: Include chili flakes or cayenne pepper in the batter for heat lovers.

Common Mistakes to Avoid

Mistake 1: Skipping the Soak

Not soaking the salt cod properly leads to overly salty fritters. Always rinse and soak the cod beforehand to balance the flavors.

Mistake 2: Overcrowding the Pan

Frying too many fritters at once lowers the oil temperature, resulting in greasy, unevenly cooked bites. Fry in batches for best results.

Mistake 3: Using Stale Oil

Old or low-quality oil affects both taste and texture. Invest in good-quality extra virgin olive oil for superior results.

FAQ

Can I use fresh cod instead of salt cod?

Yes, but adjust the seasoning accordingly. Fresh cod lacks the saltiness of preserved cod.

How do I store leftover aioli?

Keep it refrigerated in an airtight container for up to three days. Stir before serving.

Is there a dairy-free aioli option?

Absolutely! Use vegan mayonnaise and ensure all other ingredients are plant-based.

What type of beer works best?

A light lager complements the flavors without overpowering them.

Can I make these ahead of time?

Yes, prepare the batter up to a day in advance and refrigerate until ready to fry.

Why is my batter too thick?

Add a little more beer or sparkling water gradually until you reach the desired consistency.

Are these suitable for kids?

Definitely! Kids love the crispy texture and mild flavors. Just go easy on the spices.

Can I bake instead of fry?

Yes, though baking yields a softer texture compared to frying.

What pairs well with these fritters?

They pair beautifully with salads, soups, or charcuterie boards.

Where can I buy salt cod?

Check specialty stores, online retailers, or Mediterranean markets.

Spanish Cod Fritters are more than just a dish—they’re a celebration of flavor, tradition, and togetherness. Whether you’re a seasoned cook or a beginner, this recipe promises joy with every bite. So grab your apron, gather your ingredients, and get ready to create something truly memorable!