Puerto Rican Bacalaitos-Inspired Cod Fritters

Ingredients

• 12 oz salt cod, soaked overnight, or fresh cod
• 1 1/2 cups all-purpose flour
• 1 1/2 cups cold water
• 1 tsp baking powder
• 3 cups neutral oil, for frying
• 1/2 cup sofrito or blended onion, pepper, garlic, and cilantro
• 1 tsp dried oregano
• 2 limes, 1 juiced and 1 cut into wedges
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. If using salt cod, soak it in several changes of cold water in the refrigerator for at least 12 hours, then taste a shred; it should be savoury, not aggressively salty. Fresh cod needs no soaking.
2. Simmer the cod in water for 8 minutes, until it flakes, then drain, cool, and shred it finely, checking for bones.
3. Whisk the flour, baking powder, and pepper together, then whisk in the cold water until you have a thin, smooth batter about the consistency of heavy cream.
4. Keep it thin. Bacalaitos are meant to be lacy and crisp, and a thick batter fries into heavy, doughy discs.
5. Fold in the shredded cod, the sofrito, the oregano, and the lime juice. Taste before adding any salt, since the cod usually carries enough.
6. Rest the batter for 15 minutes so the flour hydrates fully.
7. Heat the oil to 350F (175C). Ladle in about 1/3 cup of batter per fritter and spread it thin with the back of the ladle.
8. Fry for 3 to 4 minutes, turning once, until deep golden and crisp at the edges. Drain on a rack, salt lightly, and serve at once with the cilantro and lime wedges.

Allergen note: Contains fish and gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.