Bacalaitos [Video+Recipe] Codfish Fritters

Ingredients

• 1/2 pound bacalao ( (salted codfish) [0.23 kg] )
• 3 tablespoons milk ((whole or skim))
• 4 tablespoons cornstarch
• 1 teaspoon chopped chives ((optional))
• 1 teaspoon minced parsley
• 1/2 small red onion ( diced into very small cubes)
• 1/4 diced bell peppers
• 2 egg ((medium))
• 1/4 cup vegetable oil

Instructions

1. 1

   --- 1. Soaking bacalao ---

2. 2

   Rinse the bacalao in running water, scrubbing off as much surface salt as possible. Soak the codfish in abundant water overnight or at least two hours.If you leave it overnight, change the water at least once.

3. 3

   --- 2. Boiling codfish ---

4. 4

   Rinse the bacalao again and discard the water. Place the codfish in a big pot or large Dutch oven, and add about half a gallon (2 liters) of fresh water to it. Simmer over medium heat. until it starts flaking; add a cup of water every so often to maintain a similar level as when it started, and stir to cook evenly.This may take 30 to 40 minutes, depending on the freshness and quality of the fish.

5. 5

   --- 3. Getting bacalao ready ---

6. 6

   Once the bacalao is flaking in the boiling water, remove it from the heat and the water, drain; discard the water.Place it in a bowl, add fresh water, and let it rest until it reaches room temperature.Once cooled to room temperature, clean the codfish by discarding bones, fins, and skin.

7. 7

   --- 4. Mixing batter ---

8. 8

   Crumble the cod very finely. Taste to see how much salt is left.In a deep bowl, mix the cod, milk, starch, chives, parsley, egg, bell pepper, and onion. If the cod was completely desalted in the previous step, add a pinch of salt.

9. 9

   --- 5. Frying ---

10. 10

    In a frying pan, heat the oil to medium-high temperature (350 ºF [177 ºC]), and pour the mixture one spoonful at a time to make small cakes. Taste the first one you fry to see if it needs a little more salt; if that is the case, add another pinch to the raw mixture.Fry the patties until they are golden on both sides. Let them rest on a paper towel to remove excess oil.

11. 11

    --- 6. Serving ---

12. 12

    Serve hot or warm. Check serving suggestions above the recipe.