Buñuelos de Bacalao – Spanish Cod Fritters with Honey Aioli

• Wash the potatoes brushing and clean the skin as needed
• Steam or boil the potatoes for 30 minutes or until you can pick them with a fork and they are soft.
• Remove to a plate to let cool.
• Wash the cod or soak for 24 hours. You can also soak the cod in milk for 20 minutes or use prepared smoked fish of any kind. My wife like to use canned tuna.
• Steam the cod for 10 minutes as needed and let cool.
• Remove any skin and pin bones from the cod or fish you are using.
• In a mortar we put half a teaspoon of salt and add the peeled and chopped garlic,
• Add the parsley leaves and green onion and mash again with the mace until obtaining a paste. Using a food processor will make this part easy to do
• Crush the cod with the mace to make it as fine as possible or use your food processor.
• Peel the potatoes and chop them, adding them to the container where we have the cod. Likewise, we mash them with the mace until obtaining a fine puree and well mixed with the cod.
• Add the minced garlic and parsley to the dough, continue crushing with the mace and mixing.
• We add the yolk of an egg and a pinch of salt and mix well.
• Finally we add the pine nuts and stir everything well, using our hands to finish crushing all the ingredients well so that the dough is fine, homogeneous, without lumps and also that it does not stick to the hands.
• Form the meatballs with our hands, taking small amounts of dough with a spoon.
• Beat and egg white together with 1 fresh egg.
• Coat the meatballs carefully in the egg.
• Put a frying pan on the fire with plenty of oil, so that the meatballs can swim in it.
• When the oil is hot, fry the meatballs, turning them carefully until obtaining the golden brown that we like the most.
• As they brown, we will take them out to a rack to drain the excess oil and then transfer them to a plate with kitchen paper to finish absorbing the oil.

Honey Aioli:

• In a food processor, add the egg yolk, garlic, lemon juice and honey. Begin blending, then slowly add the olive oil in a thin stream (no wider than a pencil), until it’s fully emulsified. You can store in a sealed container up to a week in the refrigerator.