BACALAO FRITTERS

Bacalao Fritters image

Provided by Molly O'Neill

Time 15m

Yield 6 servings

Number Of Ingredients 4

1 1/2 pounds boneless, dry salted bacalao (cod)
1/2 cup beer
1 cup all-purpose flour
3 cups corn oil, for frying

Steps:

In a large bowl, cover the bacalao with cold water by several inches. Soak, refrigerated, for 24 hours, changing the water every 6 to 8 hours. Drain for the last time and pat dry with paper towels. Use your hands to shred the bacalao finely into a large, clean bowl.
In a separate small bowl, combine the beer with 1/2 cup of water. Whisk in the flour until no lumps remain. Stir mixture into the shredded bacalao until well combined.
Heat the corn oil in a large, deep skillet over medium-high heat. When the oil is hot, working in batches, use a spoon to mold the fish into flattened balls about 2 inches in diameter. Carefully slip them into the oil (being careful not to overcrowd the pan). Cook, turning once, until golden brown, about 6 minutes. Drain on paper towels. Serve warm with garlic-walnut sauce (see recipe).