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Buñuelos de Bacalao: Spanish Cod Fritters.
During a quick lunch in Spain, I came across *buñuelos de bacalao*, tasty cod fritters that are reminiscent of a well-known preparation from Portuguese cuisine. Served alongside other tapas, these little bites are a tempting choice when you want to enjoy something flavourful without sitting down to a full meal.
Cod is an important ingredient in Portuguese cooking, where it is prepared in countless different ways. One of the best-known specialities is *pastéis de bacalhau*, traditional Portuguese cod cakes. Spain also has its own version, known as *buñuelos de bacalao*. The two preparations are closely related, although recipes, shapes and textures can vary. Their shared star ingredient is salted cod, a fish that has a long history in the food traditions of both countries.
These fritters are generally made by mixing flaked cod with a batter or other ingredients, depending on the recipe. The mixture is then fried until the outside becomes golden and appetising. The result is a delicious little bite, often soft inside with a lightly crisp exterior. They are ideal for sharing and fit naturally into the world of tapas, where several small dishes can turn a simple lunch into an enjoyable tasting experience.
I enjoy discovering specialities like these while travelling because food often reveals the connections between neighbouring countries. Portugal and Spain both have a strong maritime tradition, and cod is one of the ingredients that best illustrates their shared culinary heritage. A dish does not need to be elaborate to tell an interesting story. Sometimes a simple recipe, enjoyed during a break in the day, is enough to create a pleasant travel memory.
I photographed these cod fritters because they caught my attention among the other options available for lunch. Their golden appearance and familiar ingredients made them particularly inviting. I like the way tapas allow you to try different flavours in small portions, without having to commit to just one dish. It is a relaxed and enjoyable way to explore local food, especially when you come across something that connects different culinary traditions.

Have you ever tried Spanish *buñuelos de bacalao* or Portuguese *pastéis de bacalhau*? Which version do you prefer? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with a Canon EOS M100 camera and a Tamron 16-300 lens.

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