Bacalaitos
Ingredients
- 250 gSalted cod (desalted and shredded)
- 250 gWheat flour (sifted)
- 350 mlMineral water (cold)
- 1 tspBaking powder
- 2 pcGarlic (finely minced)
- 0.5 pcOnion (finely diced)
- 0.5 pcFresh cilantro (chopped bunch)
- 1 tspSweet paprika
- 1 pcHot chili pepper (seeded and minced)
- 500 mlSunflower oil (for frying)
- 1 tspSazon seasoning
Method
Deeply golden flat fritters with edges that crunch. The cod remains tender inside, highlighting the salt and fresh coriander notes.
- 1
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
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
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
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
Place the fritters on paper towels. They should remain dry and not spongy.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to preserve crunch. Keeps for 24h in the fridge, but reheat in the oven to restore texture.
