Bacalaito Recipe

Rinse the dried salt cod under cold water. Place in a bowl and cover with cold water. Refrigerate and soak 8–24 hours, changing the water 2–3 times to remove excess salt. For quicker use, boil gently 10–12 minutes in fresh water, drain and then proceed.

After soaking, drain and pat dry. Remove any skin and bones, then flake the cod into small pieces with a fork. Measure 1 cup of the flaked salt fish; reserve any extra for another use.

Peel and grate the russet potato. Place grated potato in a clean kitchen towel and squeeze out excess moisture. You should have approximately 1 cup grated potato after draining. Reserve the potato starch liquid and discard or use in another recipe.

In a large mixing bowl, whisk together the flour, baking powder, black pepper, and adobo/seasoning salt.

In a separate bowl, combine the water, milk, and beaten egg. Whisk until uniform, then pour into the dry ingredients and stir to create a smooth batter. If batter seems too thick, add up to 2 tablespoons more water to reach a thick pancake-batter consistency.

Fold in the grated and drained potato, flaked salt cod, minced garlic, chopped onion, chopped cilantro and optional hot sauce. Taste a small spoonful of raw batter (do not consume if you prefer) or fry a test drop: adjust seasoning with additional salt/pepper if needed. The batter should be spoonable but hold shape on a spoon.

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (roughly 1–2 cups depending on pan size). Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles and browns gently in about 30–45 seconds.

Using a tablespoon or small cookie scoop, drop rounded spoonfuls of batter into the hot oil, taking care not to overcrowd the pan (work in batches). Flatten slightly with the back of the spoon to a 2–3 inch fritter.

Fry for 2–3 minutes per side, or until golden brown and crisp. Turn once using tongs or a slotted spoon. Total cook time per fritter about 4–6 minutes depending on thickness.

Remove fritters to a paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining batter. Repeat until all batter is fried.

While the batter rests or the first batch fries, combine roasted red pepper, garlic cloves, smoked paprika, red pepper flakes, sherry vinegar, olive oil, salt and lime juice in a blender or food processor.

Puree until smooth, scraping down sides as needed. If the sauce is too thick, add water a tablespoon at a time until you reach a pourable, saucy consistency (about 1–2 tablespoons). Taste and adjust vinegar, salt or heat to preference.

Transfer to a small bowl or squeeze bottle for serving. If making ahead, cover and refrigerate; bring to room temperature before serving or whisk to reincorporate.

Arrange warm bacalaitos on a platter. Spoon mojo rojo over the fritters or serve on the side for dipping.

Garnish with lime wedges and fresh cilantro leaves. Serve immediately while fritters are hot and crisp.