Beignets de morue salée
Morue salée émiettée dans une pâte légère et levée, frite jusqu'à être dorée et croustillante, moelleuse à l'intérieur.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Desalt the cod
Place the salt cod in a large bowl, cover generously with cold water, cover the bowl and refrigerate for 24–48 hours, changing the water 3–4 times (roughly every 8–12 hours). This step draws out the excess salt that was used to preserve the fish.
- 400 g salt cod
- 2 litres cold water, for soaking
✅ C'est prêt quand : a small flaked piece tastes pleasantly salty, not sharp or briny
Poach the cod
Drain the desalted cod and rinse once. Place it in a pot, cover with fresh water, and bring to a gentle simmer — never a hard boil, or the fish turns tough. Cook for 8–10 minutes until it flakes easily, then lift it out, keeping 200 ml of the warm cooking liquid. Remove any skin and bones and shred the flesh finely with your fingers or two forks.
- 400 g desalted cod
- 1 litre fresh water, for poaching
✅ C'est prêt quand : the cod flakes apart easily and no skin or bones remain
Make the batter
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Let it rise
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Fold in egg whites
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Fry the fritters
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Serve
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Desalt the cod
Place the salt cod in a large bowl, cover generously with cold water, cover the bowl and refrigerate for 24–48 hours, changing the water 3–4 times (roughly every 8–12 hours). This step draws out the excess salt that was used to preserve the fish.
- 400 g salt cod
- 2 litres cold water, for soaking
✅ C'est prêt quand : a small flaked piece tastes pleasantly salty, not sharp or briny
Poach the cod
Drain the desalted cod and rinse once. Place it in a pot, cover with fresh water, and bring to a gentle simmer — never a hard boil, or the fish turns tough. Cook for 8–10 minutes until it flakes easily, then lift it out, keeping 200 ml of the warm cooking liquid. Remove any skin and bones and shred the flesh finely with your fingers or two forks.
- 400 g desalted cod
- 1 litre fresh water, for poaching
✅ C'est prêt quand : the cod flakes apart easily and no skin or bones remain
Make the batter
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Let it rise
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Fold in egg whites
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Fry the fritters
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Serve
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The Story Behind the Dish
Salt cod became a Spanish pantry staple long before refrigeration, imported dried and salted from the cold waters of the North Atlantic. Because it kept for months without spoiling, it was ideal for the meatless days of Lent and other fasting periods observed in Catholic Spain, and it spread into kitchens far from the coast.
Frying leftover or specially poached cod in a light batter turned a humble, salty staple into a festive bite. Buñuelos de bacalao became a fixture of taverns and home kitchens alike, especially around All Saints' Day and other autumn and winter gatherings, when fried sweets and fritters of all kinds traditionally appear on Spanish tables.
⭐ Why It's Famous
They are one of the best-loved tapas in Spanish bars, prized for the contrast between the crisp, golden crust and the soft, savory cod filling inside.
💡 Fun Fact
The same light, yeasted batter used for these fritters is a cousin of the dough used in sweet buñuelos, showing how one simple technique crosses from savory to dessert in Spanish cooking.
Spain, especially Galicia, the Basque Country and Catalonia
42.58°N, -8.13°W
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