Crespells or flat cod and spinach fritters

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Cod and Spinach flat fritters or Crespells de Bacallà (Cod and Spinach Crespells)
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Cod and Spinach flat fritters or Crespells de Bacallà (Cod and Spinach Crespells)

Recipe by Bernie Torras
0.0 from 0 votes
Course: StarterCuisine: SpanishDifficulty: Media
Rations

6

rations
Preparation time

20

minutes
Cooking time

10

minutes
Calories

240

kcal/ration
Resting time

1

hour 
Total time

1

hour 

30

minutes

Let yourself be seduced by traditional flavors with a modern touch when preparing these exquisite Cod and Spinach Fritters, or Crespells de bacallà as we call it in Catalonia, a dish that combines the perfect saltiness of cod and the freshness of spinach in a crunchy and irresistible dough. Ideal for family gatherings or as an elegant appetizer at your celebrations, this recipe is the perfect balance between classic and surprising. In addition, we have selected a playlist that captures the essence of this culinary experience, accentuating each bite with melodies that complement the experience, making cooking a moment of pure delight.

So put on your apron, turn up the volume of the music and enjoy the creative process. With simple ingredients, but full of character, this dish promises to become an instant favorite.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 250 g desalted cod

  • For the dough:

  • 1 c.c. baking powder

  • 150 ml milk

  • Chopped parsley

  • 100 g fresh spinach

  • Olive oil

  • 140 g flour

  • 1 large egg

  • 2 lemon slices

  • 1 bay leaf

  • 0,5 c.c. smoked or hot paprika

  • 2 parsley sprigs

Pasos

  • For the dough:
  • In a large bowl, sift flour together with baking powder. Form a volcano in the center and incorporate large egg and gradually milk, whisking constantly until obtaining a homogeneous dough without lumps. If necessary, adjust the consistency by adding a little more milk. Let the dough rest for 1 hour to allow the flavors to integrate and the yeast to act.
  • Cod cooking:
  • Place cod in a small pot along with bay leaf and parsley sprigs. Cover with enough olive oil and bring to low heat. Cook gently for 8-10 minutes. Once cooked, remove from the heat, allow to cool and then carefully flake the cod, removing any bones.
  • Preparation of spinach:
  • Wash fresh spinach and sauté briefly in a pan with a little olive oil until wilted. It is important to drain them well to remove excess water and then coarsely chop them.
  • Forming of the fritters:
  • Add the shredded cod and chopped spinach to the previously prepared batter. Add chopped parsley to taste. Mix all ingredients well.
  • Frying:
  • Heat plenty of olive oil in a skillet or saucepan over medium-high heat. Form small portions of the mixture, lay them slightly flat and fry them in batches. The fritters should turn golden brown and crisp on the outside, which usually takes about 2-3 minutes per side.
  • Serve:
  • Remove the fritters from the oil and place them on paper towels to drain excess fat. Serve immediately while hot, accompanied by lemon slices.

Notas

  • Serving the fritters on a bed of greens or with a touch of aioli sauce (garlic mayonnaise) can elevate their presentation and complement their flavors. Although these fritters are excellent on their own, they can also be enjoyed with a variety of sauces. Aside from aioli, you can also accompany them with a tartar sauce, a tomato chutney, or even a spicy sauce for those who prefer an extra touch of flavor.
  • If you have leftover fritters, store them in the refrigerator and consume them within 2 days. Reheating them in the oven or toaster will restore much of their crunchy texture.
    • >
  • The fritters can also be frozen once fried. Place them on a tray without touching, freeze them and then transfer them to a freezer bag. To reheat, bake them straight from the freezer until hot and crisp.

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Información nutricional (por ración)*

  • Serving Size: 56g
  • Total number of serves: 12
  • Calories: 240kcal
  • Fat: 20g
  • Saturated Fat: 3g
  • Cholesterol: 56mg
  • Sodium: 134mg
  • Potassium: 314mg
  • Carbohydrates: 19.93g
  • Fiber: 1.17g
  • Sugar: 1.9g
  • Protein: 13.05g
  • Vitamin A: 1667IU
  • Vitamin C: 4.87mg
  • Calcium: 62.5mg
  • Iron: 1.54mg
If you are looking for 10

Key points of the recipe

  1. Preparation of the dough: Be sure to sift the flour and yeast well before mixing with the rest of the ingredients. The consistency of the dough is key, it should be homogeneous and thick, but adjustable with a little more milk if necessary. Letting the dough rest for 1 hour is essential for the yeast to act and the flavors to integrate.
  2. Cooking cod: Cooking cod with a bay leaf and parsley enhances its flavor. It is important that the cod is not overcooked to prevent it from drying out. Once cooked, allowing it to cool before crumbling ensures that it integrates better with the dough.
  3. Frying the fritters: The oil must be very hot before starting to fry the fritters, but be careful not to let it smoke so as not to burn them. Frying in batches is crucial to keep the oil temperature constant and to achieve even cooking. Using paper towels to remove excess oil ensures crispier and less greasy fritters.

Pairing with wine

For this recipe of Cod and Spinach Fritters, a Vinho Verde from Portugal would be the ideal pairing. Vinho Verde, especially one that is slightly sparkling and has a vibrant acidity, will perfectly complement the richness and salty flavor of the cod, while its freshness will enhance the taste of the spinach and the citrus touch of the lemon. In addition, the light effervescence will help cleanse the palate between bites of these fried fritters.

It is preferable to choose a light to medium bodied Green Wine. A wine that is too robust could overshadow the subtle balance of flavors of the cod and spinach. The key here is the freshness and the wine’s ability to contrast with the oily texture of the fried fritters, helping to enhance both the dish and the drink.

A pairing that should be avoided with this dish would be with red wines of full body and high tannicity. These wines can overpower and mask the delicate flavors of cod and spinach, creating an imbalance on the palate.

 

 

Beer pairing

For the Cod and Spinach Fritters, I would recommend a beer that can complement the richness and texture of the dish, without overwhelming the delicate flavors of the cod and spinach. A **Pilsner style beer** would be an excellent choice for this pairing. This type of beer, known for its balance and lightness, has just the right level of carbonation and bitterness to cut through the frying of the fritters while refreshing the palate between bites. Its smooth maltiness would also complement the subtlety of the cod and spinach, enhancing the flavors without competing with them.

A beer we should avoid would be very bitter IPAs (India Pale Ale) or very robust Stout beers, since their intensity and pronounced bitterness can overpower or unbalance the more delicate flavors of cod and spinach. Heavier or more complex styles may mask the subtleties of the dish, rather than enhance its taste.

The key to pairing here is to look for a beer that enhances and balances, rather than overpowering the flavors of the dish. The Pilsner, with its clean, crisp and slightly bitter profile, provides a refreshing counterpoint to the rich texture of the fritters, making each bite as satisfying as the first.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Eggs, Fish

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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