Cardamom spiked crispy fish balls
This new take on the tapas bar classic buñuelos de bacalao was inspired by a recent trip to Laos, where I was researching indigenous foods among the jungle tribes of the north. When examining food cultures with a long, strong heritage, you often come across similarities from place to place. A love of hot, salty, fried things for example. You’ll see various versions of the salt cod fritter all over the Spanish-speaking world, as well as in parts of Africa and Asia. This version is quite simple, but elevates the humble buñuelo into something extraordinary. Trust me, your friends will go nuts for them! Serve with buckets of ice-cold beer, tartar sauce or aioli, and maybe a simple side of the season's fine radishes for added crunch and freshness.
INGREDIENTS (serves 6)
- 150g salt cod, or any other white fish fillet
- 100ml coconut milk (or normal milk, if preferred)
- 2 eggs
- 1 tsp ground cardamom
- Breadcrumbs or panko for coating
- Salt + pepper
METHOD
1. Mince the fish by hand, in a food processor or if you want to be truly authentic, in a pestle and mortar.
2. Whisk one of the eggs together with the coconut milk and slowly add to the fish, stirring constantly until it forms a thick paste.
3. Add the cardamom, season well with salt and pepper, and chill for at least half an hour.
4. Roll the fish into walnut-sized balls, coat in egg and then roll in breadcrumbs.
5. Add the fish balls one at a time to medium-hot oil and fry until golden.
6. Serve with tartar sauce or aioli.
IN SEASON
What to watch out for this month at the market: Strawberries, pumpkin, courgettes, leeks, radishes.
Tara Stevens is a food writer and cook who splits her time between Barcelona and her little cooking school in the Fez Medina. Passionate about Spanish and Moroccan cuisine, she takes traditional recipes and gives them a modern makeover using local and seasonal ingredients. Follow Tara on Instagram @courtyardkitchenfez and Twitter @taralstevens.