Buñuelos de Bacallá amb allioli (Salt cod fritters with Allioli)
Bacallá — Bacalao in Spanish — is one of Spain’s most popular fish, and makes an appearance in this dish, which can be served as a tapa or a main course.
* 500 lb salt cod
* 6 spring onion chopped
* 2 tbsp olive oil
* 1/4 lb white potatoes
* 1/4 cups milk
* 2 tbsp chopped fresh parsley
* juice of 1/2 lemon
* 2 eggs, beaten
* plain flour, for dusting
* 1/4 cups dried white breadcrumbs
* olive oil, for shallow frying
* lemon wedges and sald leaves, to serve
* salt and ground black pepper
For the allioli
* 2 large garlic cloves, finely chopped
* 2 egg yolks
* 1/4 cups olive oil
* 1/2 juice of lemon
Cooking Time 45 Mins.
Soak the salt cod in cold water for at least 24 hours, changing the water two or three times. The cod should swell as it rehydrates. Sample a tiny piece. It should not taste unpleasantly salty when fully rehydrates. Drain well and pat dr with kitchen paper.
Cook the potatoes, unpeeled, in a pan of lightly salted boiling water for about 20 mintes, until tender. Drain. As soon as they are cool enough to handle, peel the potatoes, then mash with a fork or use a potato masher.
Pour the milk into a pan, add half the spring onions and bring to a simmer. Add the soaked cod and poach very gently fo 10 or 15 minutes, or until it flakes easily. Remove the cod and flake it with a fork into a bowl, discarding bones and skin.
Add 4 tbsp mashed potato to the cod and beat them together with a wooden spoon. Work in the olive oil, then gradually add the remaining mashed potato. Beat in the remaining spring onions and the parsley.
Season with lemon juice and pepper to taste, the mixture may also need a little salt, but taste it before adding any. Add one egg to the mixture and beat in until thoroughly combined, then cool until firm.
Shape the chilled fish mixture into 12-18 balls, then gently flatten into small round cakes. coat each one in flour, then dip in the remaining beaten egg and coat with dried breadcrumbs. Chill until ready to fry.
Meanwhile, make the allioli. Place the garlic and a good pinch of salt in a mortar and pound to a paste with a pestle. using a small whisk or a wooden spoon, gradually work in the egg yolks.
Beat in about half the olive oil, a little at a time. When the sauce is as thick as soft butter, beat 2 tbsp lemon juice. continue adding oil until the allioli is very thick. Season to taste adding more lemon juice if you wish.
Heat about 3/4 in. oil in a large, heavy frying pan. Add the fritters and cook over a medium-high heat for about 4 minutes. Turn them over and cook for a further minutes on the other side, until crisp and golden. Drain on kitchen paper, then serve with the allioli, lemon wedges and salad leaves.