Puerto Rican bacalaítos

AT A GLANCE

  • Serves 14 people

These salt-cod fritters make an ideal snack with beer. For extra creaminess, cook the salt cod in milk instead of water, adding it to the batter in the same way. Start this recipe a day ahead to soak the salt cod. 

  • 225 gm piece salt cod
  • 175 gm plain flour
  • 1 tsp baking powder
  • 1 tbsp coarsely chopped oregano
  • Vegetable oil, for deep-frying
  • Lemon wedges, to serve
01   Soak salt cod in a large container of water in the fridge overnight, changing water twice. Drain cod and cut in half, then simmer in a large saucepan until fish can be easily pulled apart (25-35 minutes). Drain off water into a bowl placed over ice and leave to chill (15-20 minutes). Cool cod separately, then, when cool enough to handle, finely flake cod, discarding skin and bones, and reserve in a separate bowl.
02   Sieve flour and baking powder into a bowl, then gradually whisk in 250ml chilled cooking water – batter should be thin enough to run off a spoon. Stir in salt cod, oregano and a few good grinds of black pepper.
03   Heat 1cm oil in a large frying pan over high heat. Drop tablespoonfuls of batter carefully into the oil (hot oil will spit) and fry, turning occasionally using 2 spatulas so the fritters don’t splash into the oil, until golden and crisp (2-3 minutes each side). Drain on paper towels and serve warm with lemon wedges.

Topics:

LEMONS, COD, LATIN AMERICAN, WINTER, SNACK, COD

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

Drinking Suggestion:

CLOUDY WHEAT BEER. , suggested by MAX ALLEN

FEATURED IN

Jul 2016

Jul 2016

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