Codfish fritters (Buñuelos de bacalao)
Four servings: 200 g of desalted cod-fish, drained on
paper towels; 1 egg, 150 g of flour; coloring powder (better
if you can afford saffron, a few chopped strands); Salt, 1
tbsp of yeast, or baking soda.
Preparation: Shred the desalted codfish into small pieces
and mix all ingredients in a bowl to form an homogenous
and not-too-thick paste (a bit runny, but only a bit). What is
left to now is to scoop some paste with a tbsp and drop it
on hot oil and fry until the fritters get a nice brown color;
you can use a deep fryer, or a sauce pan with enough oil
(in this case you can use sunflower oil, although take into
account that this type of oils have a lower boiling point, so
they become denatured earlier). Once they are fried, drain
them on paper towels to discard excess of oil.

As to codfish fritters, they are also a salted type of puffs that are delicious as a finger food; I have mentioned before that croquettes can be eaten warm or at room temperature,
but this does not apply for cold codfish puffs as they taste much better just straight from the pan or the deep fryer. They can also be served accompanied by a salad in order to
balance the intake of fiber and vitamins from the salad ingredients.