Bunyols de Bacalla... sort of

This dish is a Spanish Dish. I got this recipe from Rick Stein's Mediterranean escapes. He, in turn, got the recipe from Coleman Andrew's Catalan Cuisine. The Fish fritters is served with Aioli.


I say "sort of"... because the recipe calls for Bacalao/bacalla (dried salt cod fillets) but I didn't have any so I used smoked cod instead. The smokiness of the cod gave it a different taste all together. I loved this because the fritters were very crispy on the outside and so melting in the middle. The very garlicy aioli accompanied it very well.



I am planning on making this again with the Bacalao to get that authentic taste.

Bon Appetite,
Cherrie