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Bacalao a la Vizcaina is a Basque dish popular throughout Latin America

Bacalao a la Vizcaina - Spanish-style Salt Cod in Batter

A battered salt cod dish popular at Easter in Spain, Mexico, Guatemala and El Salvador
Course Main
Cuisine Spanish
Keyword Easter, salt cod, Spanish recipe
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings 4 servings
Calories 376 kcal
Author Michele Peterson

Ingredients

  • 1 large piece dried salt cod
  • 2 eggs
  • 4 Tablespoons white flour
  • 1/8 teaspoon achiote
  • 5 Tablespoons vegetable oil
  • 4 potatoes chopped into pieces and cooked until soft but not soggy
  • 1/2 cup green pitted olives
  • salt and pepper to taste
  • 1 raw onion chopped
  • 1 clove peeled garlic
  • 2 cups fresh Roma tomatoes peeled or use canned
  • 1 bay leaf
  • 1/8 tsp achiote
  • 1/8 tsp thyme
  • handful chopped parsley
US Customary - Metric

Instructions

  1. Begin soaking the whole piece of salt cod in water three days prior to the day you want to prepare the dish
  2. Replace the water daily and be sure to cover the salt cod completely. I placed it in the refrigerator to soak
  3. Puree the onion, garlic, tomato and water in a food processor until a fine consistency
  4. Pour a tablespoon of oil into a large frying pan and add the tomato sauce, herbs and achiote.
  5. Simmer the sauce while preparing and cooking the cod
  6. Drain, rinse, pat dry and then cut the salt cod into pieces about 3 x 3 inches square. The sizes of the pieces will vary based on the shape of the fish
  7. Sprinkle the fish with two tablespoons of flour and pepper
  8. Separate egg whites and beat until stiff
  9. Beat egg yolks until creamy
  10. Combine egg whites, egg yolks, two tablespoons of flour, achiote and pepper, beating for a minute or two until batter is creamy
  11. Heat five tablespoons of oil in a frying pan until it reaches a medium high temperature
  12. Dip each piece of salt cod in batter and fry in oil until browned (3 minutes), then remove and allow it to drain on paper towels.
  13. Repeat until all the fish is cooked. Try to work quickly so the batter doesn't begin to separate.
  14. Place the fish in the tomato sauce and add the potatoes and olives
  15. Cover and heat thoroughly at a medium temperature (5-10 minutes)
  16. Sprinkle with parsley and serve

Recipe Notes

Nutrition Facts
Bacalao a la Vizcaina - Spanish-style Salt Cod in Batter
Amount Per Serving
Calories 376 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 15g 75%
Cholesterol 82mg 27%
Sodium 335mg 14%
Potassium 1023mg 29%
Total Carbohydrates 37g 12%
Dietary Fiber 6g 24%
Sugars 2g
Protein 9g 18%
Vitamin A 8.9%
Vitamin C 37.3%
Calcium 9.4%
Iron 43.7%
* Percent Daily Values are based on a 2000 calorie diet.