Technically, "Buñuelos de Bacalao" can be called "fishballs" but they're nothing like our Singapore hawker version. I guess you can say they're "a different kettle of fish" altogether - heh heh 😜
Anyway, these cod fish fritters that're fried to a gorgeous gold, were deliciously creamy and smooth within. I found the flavour of fish just right (not too strong at all) and the green apple purée a clever complement. Best eaten when they're hot for maximum gratification.