Buñuelos de Bacalao

picture only have 5 buñuelos, but we should be putting 6 pieces.

Final presentation:

• 6 pc Bunuelos de bacalao
• 1 fl oz  pimenton Aioli
• 1 tbsp honey.

For the Bacalao batter:

• 6.6  lb Bacalao
• 6.6 lb Idaho Potatoes
• 13 eggs    
• 300 gr flour
• 750 gr water (reserved from cooking the Cod)
• 330 gr olive oil
• 14  cloves of thinly chopped garlic
• 3/4 cup chopped parsley

For the Pimenton alliolli:

• 1 pint garlic allioli
• 2 tbsp of pimenton, hot non smoked.

For the buñuelos batter:

• Peel and cut potatoes in quarters and then cut into 1/4 inch pieces
• Boil potatoes until soft
• Start cooking Cod in cold water, bring to a boil then turn off, strain and     reserve the water
• Fry the garlic, starting in cold oil, before the garlic get's color add the flour     and stir, add the water and continue to cook as you would a Béchamel.
• When done remove from the heat and add parsley.
• Place potato in mixer with the paddle, then add the Cod and the roux
• Mix on SLOW speed and add eggs one by one until eggs are incorporated
• Taste and add salt if needed

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For the Pimenton alliolli:

• Mix both ingredients and set aside in refrigerator.

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Final presentation:

• Fry (in deep fryer) 5 buñuelos (use 1 oz scoops) until golden brown, for about 1-2  minutes. Strain
• On a plate put a boqueria paper underneath,
• Place 2 oz pimenton allioli in a small ramequin
• Place Buñuelos on the plate and sauce next to it.
• Drizzle with honey on top of the bunuelos at the pas
• Serve

• When mixing the cod, roux, potatoes and eggs it is very important to mix on a SLOW speed, otherwise the eggs will expand and the dough will be too loose
• It is important to not overcook the Cod as it will dry out quickly.
• The dough starts getting too watery after the3rd day. Prep accordingly.

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