Bacalaitos

Deeply golden flat fritters with edges that crunch. The cod remains tender inside, highlighting the salt and fresh coriander notes.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 572
• Protein: 46 g
• Carbs: 50 g
• Fat: 19 g

Ingredients

• 250 g Salted cod ( desalted and shredded )
• 250 g Wheat flour ( sifted )
• 350 ml Mineral water ( cold )
• 1 tsp Baking powder
• 2 piece Garlic ( finely minced )
• 0.5 piece Onion ( finely diced )
• 0.5 piece Fresh cilantro ( chopped bunch )
• 1 tsp Sweet paprika
• 1 piece Hot chili pepper optional ( seeded and minced )
• 500 ml Sunflower oil ( for frying )
• 1 tsp Sazon seasoning

Instructions

1. Cod preparation

   After desalinating the cod for 24 hours in cold water, poach it for 10 minutes. Shred the flesh by hand, carefully removing skin and bones. The pieces should be fine.

2. Fritter batter

   In a mixing bowl, combine the flour, baking powder, paprika, and sazon. Gradually whisk in the water. The batter should be smooth and coat the spoon like a thick pancake batter.

3. Seasoning

   Chop the garlic, onion, and cilantro. Fold them into the batter along with the shredded cod. Add the finely chopped chili. Do not add salt, as the cod is already salty enough.

4. Frying

   Heat the oil in a large skillet. Pour a small ladle of batter: it should spread into a flat disk. Fry until the edges are brown and crispy.

5. Resting on paper

   Place the fritters on paper towels. They should remain dry and not spongy.

Chef's tips

• The batter must be liquid enough to spread on its own in the pan, but dense enough to hold together.
• If the fritter is too soft, add a little flour. If too thick, a splash of water.
• The oil must be very hot: if it slightly smokes, it's time.

Storage

Eat immediately to preserve crunch. Keeps for 24h in the fridge, but reheat in the oven to restore texture.