Codfish Pancakes

Tortillitas de Bacalao
These tortillitas, or thin pancakes, are a specialty of Andalucía, particularly from the province of Cádiz, where they have mastered the art of frying and have a deep knowledge of herbs and spices.
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Ingredients

MAKES ABOUT 20 TAPAS / Preparation: 26 to 38 hours in advance

  • ¼ pound of boneless skinless dried salt cod
  • 1 recipe for Garlic Sauce Alioli
  • teaspoon of crumbled saffron threads
  • 1 cup of all-purpose flour
  • ½ teaspoon of baking powder
  • ¼ teaspoon of baking soda
  • 3 tablespoons of finely chopped onion
  • 3 garlic cloves mashed in a garlic press or mortar
  • 3 tablespoons of finely chopped fresh flat-leaf parsley
  • teaspoon of ground bittersweet paprika such as Spanish smoked
  • Kosher or sea salt
  • Freshly ground black pepper
  • Olive oil for frying

Instructions

  • Place the cod in a medium bowl and cover it with cold water.
  • Cover the bowl and let it sit in the refrigerator for 24 to 36 hours, changing the water occasionally, until the water no longer tastes salty.
  • Drain the cod and flake it.
  • Prepare the sauce: In a large bowl, combine the flour, baking powder, baking soda, chopped onion, garlic, parsley, paprika, saffron, salt, and pepper.
  • Stir in the cod and mix well.
  • Cover the bowl and let it sit for 2 hours.
  • Heat at least 1/4 inch of oil in a medium skillet over medium-high heat.
  • Ideally, use a deep fryer set at 375°F until it quickly browns a cube of bread.
  • Drop the batter by rounded tablespoons into the oil, spreading it into thin 2.
  • 5-inch pancakes with the back of a spoon that has first been dipped in hot oil.
  • Cook, turning once, until they become golden and crisp on both sides.
  • Use a slotted spatula to transfer them to paper towels, allowing any excess oil to drain.
  • Serve these delightful codfish pancakes while they are hot, accompanied by the garlic sauce on the side.
  • Enjoy!
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