Buñuelos de Bacalao (Spanish fish cakes)

Name: Buñuelos de Bacalao (Spanish fish cakes)
Yield: 1 portion(s)
Ingredients: Minced parsley; Salt; 1 Eggs; 1 Onion (finely chopped); 1 Beer; 2 Large handful of wheat flour; 500 g Cod fillet or half salmon and half cod or other fish (cut into cubes)

Mains

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Buñuelos de Bacalao (Spanish fish cakes)

		Minced parsley
		Salt
1		Eggs
1		Onion (finely chopped)
1		Beer
2		Large handful of wheat flour
500	g	Cod fillet or half salmon and half cod or other fish (cut into cubes)

Instructions for Buñuelos de Bacalao (Spanish fish cakes)

To prepare the Buñuelos de Bacalao (Spanish fish cakes) recipe, please follow these instructions:

Came the egg, flour, fish (cut into small cubes) and a half-share of the beer in a toast. Stir it all well together. It should be fairly thick. Add the rest of the ingredients and stir again. Heat a skillet with olive oil and then the dough came in with a tablespoon, rose 7-8 balls at a time. Turn them with a slotted spoon and grate them crisp and Golden on all sides. Set them to drip the oil off and eat them immediately.

Server a good salad, mayo or ali-oli and lysbrød.

Buñuelos de Bacalao (Spanish fish cakes)

Ingredients for Buñuelos de Bacalao (Spanish fish cakes)

Instructions for Buñuelos de Bacalao (Spanish fish cakes)

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