Galician-Style Cod Balls (Bolas de Bacalao)

Cod balls are a traditional and much-loved recipe in Galicia, especially during Holy Week. They are made with desalted cod mixed into a batter of flour and baking powder—without potatoes—and fried in hot oil until golden and light. Their spongy texture and intense flavor make them a perfect dish as a snack or starter. This version preserves the authentic rural Galician character, passed down through generations in coastal homes and villages.

Ingredients (for about 20–24 balls)

• 300 g desalted cod (desalted the day before, changing water every 8 hours)

• 200 g wheat flour + a good pinch of baking powder (such as Royal)

• 1 egg

• 1 garlic clove, very finely chopped

• Coriander or parsley, optional

• 300 ml water

• Olive or peanut oil, for frying

• A pinch of salt, if needed

Preparation

1. Desalting the cod

• Soak the cod in a large volume of cold water for 24 hours, changing the water every 8 hours.

2. Making the batter

• Mix the flour and baking powder in a large bowl.

• Gradually add the water while whisking.

• Incorporate the egg, garlic, herbs (if using), and the flaked cod.

• Adjust salt if necessary.

3. Cooking

• Heat a deep pan of oil to 170–180°C (340–360°F).

• Drop spoonfuls of the batter into the hot oil.

• Fry until the balls are golden and puffed up.

• Drain on paper towels.

Serving

• Serve hot as tapas or a starter.

• Accompany with a squeeze of lemon or a light sauce (such as mild aioli or lemon mayonnaise).

Traditional cooking tips

• Stable temperature: Keep the oil between 170 and 180°C to prevent burning the outside before the inside cooks.

• Uniform size: Use two tablespoons to shape balls of equal size for even cooking.

• Don’t overcrowd: Fry in small batches to avoid dropping the oil temperature.

• Rest the batter: Let the batter rest 10 to 15 minutes before frying to allow it to thicken and rise slightly.

• Test a ball: Fry one ball first to adjust seasoning or texture if needed.

Traditional serving
Serve hot as an appetizer or main dish with green salad, aioli, or mild tomato sauce. Sometimes paired with a dry white wine or light beer.

Traditional tips

• No added salt: Even desalted cod remains quite salty.

• No milk or cream: Unlike French brandade, this version is dry and bound only with egg and flour.

• In Andalusia, a pinch of cumin or mild paprika might be added for a local twist.