Smoked Cod Fritters
cod fritters

Smoked Cod Fritters

Total time: 1 hour
Servings: 4
cod fritters

🇪🇸 En español: Buñuelos de bacalao ahumado

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Spanish tapas classic made easy. Bite-sized smoked cod and potato fishcakes bound together with egg and flour then quickly fried until crispy. Serve with lemon wedges.

cod fritters

Smoked Cod Fritters

Bite-sized smoked cod and potato fishcakes bound together with egg and flour then quickly fried until crispy.
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Course: Starter, Tapas
Cuisine: 🇪🇸 Spanish
Keyword: fish, Spanish
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Chilling Time: 30 minutes
Total Time: 1 hour
Servings: 4
Calories: 291kcal
Author: Olive Magazine


  • 300 ml Milk
  • 1 onion grated
  • 500 g Smoked cod fillet
  • 2 potatoes large, floury, peeled and diced
  • 1 Lemon zested
  • ½ bunch dill chopped
  • 3 tbsp Plain flour
  • 1 Egg

To Serve:

  • Lemon wedges


  • Put the grated onion in a pan with just enough milk to cover. Simmer for 5 minutes then add the fish and poach gently for 5 more minutes. Turn off the heat and cool.
  • Strain the milk into another pan. Add the potato, cook until tender, then drain reallly well.
  • Tip the fish and onion into a bowl. Flake the fish and discard any skin and bone.
  • Mash the fish with the potatoes, lemon zest, dill, flour and egg and season well. Scoop the mix out in rough tbsps and put on a tray. Chill in the fridge for 30 minutes, or until you want to cook them.
  • Heat 1cm of oil in a frying pan. Cook the fritters in batches until golden brown and crisp on both sides. Keep warm in a low oven while the others cook. Serve with lemon wedges.


Calories: 291kcal | Carbohydrates: 33g | Protein: 30g | Fat: 5g | Saturated Fat: 2g | Fiber: 4g | Sugar: 7g

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