Buñuelos de Bacalao

Підготовка

Інгредієнти

Спосіб приготування

Крок за кроком

1. 1

   Place the desalted cod in a small pot and add enough cold water to cover it.

   Близько 1 хв

   Примітка кухаря: Ensure your cod is fully desalted before starting, which typically requires soaking for 24-48 hours with several water changes.

2. 2

   Bring the water to a gentle simmer over medium heat and cook for about 10 minutes, until the fish flakes easily with a fork.

   Близько 10 хв

   Примітка кухаря: Avoid boiling the cod, as simmering keeps it tender.

3. 3

   Drain the cod and set it aside to cool slightly. Once cool enough to handle, flake the fish, carefully removing any remaining bones.

   Близько 8 хв

4. 4

   In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper.

   Близько 2 хв

5. 5

   Add the lightly beaten egg and lukewarm water to the dry ingredients, mixing until a smooth batter forms.

   Близько 2 хв

   Примітка кухаря: Don't overmix the batter; mix just until there are no large lumps of flour.

6. 6

   Gently fold the flaked cod, minced garlic, and chopped parsley into the batter.

   Близько 2 хв

7. 7

   Cover the bowl and let the batter rest in the refrigerator for 30 minutes.

   Близько 30 хв

   Примітка кухаря: Resting allows the flour to hydrate fully, resulting in a lighter-textured fritter.

8. 8

   Pour the sunflower oil into a deep, heavy-bottomed pot to a depth of about 5 cm and heat over medium-high heat until it reaches 180°C (350°F).

   Близько 5 хв

   Примітка кухаря: If you don't have a thermometer, the oil is ready when a small drop of batter sizzles immediately and turns golden in about 30 seconds.

9. 9

   Using two spoons, carefully drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding the pot.

   Близько 2 хв

10. 10

    Fry for 3-4 minutes, turning occasionally, until the buñuelos are puffed, golden brown, and cooked through.

    Близько 8 хв

    Примітка кухаря: Maintain a steady oil temperature to ensure they cook evenly without becoming greasy.

11. 11

    Use a slotted spoon to transfer the cooked fritters to a wire rack or a plate lined with paper towels to drain.

12. 12

    Serve immediately while hot and crisp.