BACALAITOS

Bacalaitos image

Yield makes 6 to 8 servings

Number Of Ingredients 9

1 pound salt cod (bacalao), soaked overnight in several changes of cold water, drained, cooked, and shredded (page 56)
1 onion, minced
2 garlic cloves, minced
1/2 teaspoon black pepper, or more to taste, or cayenne to taste
1 cup flour
2 eggs
1/2 cup chopped fresh parsley leaves
Corn, grapeseed, or other neutral oil for deep-frying
Lime wedges

Steps:

Combine the salt cod, onion, garlic, and pepper in a bowl and mix well with a wooden spoon. Add the flour and stir a few times, then beat in the eggs one at a time. Add about 1/2 cup water and stir until a batter forms-it should be a bit thicker than pancake batter, but not much-then stir in the parsley.
Let the mixture rest while you put about 3 inches of oil in a deep saucepan and heat it over medium high to 350°F (a drop of the batter will sizzle energetically but not violently). Using a tablespoon, gently drop spoonfuls of the cod mixture into the oil and fry, turning once, until golden brown, 3 to 5 minutes. Work in batches, taking care not to crowd the fritters.
Drain on paper towels and serve with lime wedges or keep in a warm oven until ready to serve.
Spanish Shrimp Fritters
Substitute 1 pound shrimp, peeled, and ground, for the salt cod.
Indian Shrimp Fritters
Substitute 1 pound shrimp, peeled and ground, for the salt cod. Add 1 teaspoon ground cumin and 1 teaspoon ground turmeric to the shrimp, onion, garlic, and pepper mixture. Substitute 2 hot green chiles, stemmed, seeded, and minced, for the parsley.