Bacalaito Recipe

Prepare dry ingredients

In a large mixing bowl whisk together the all-purpose flour, cornmeal, baking powder, salt, and sugar until evenly combined.

Add wet ingredients

In a separate small bowl lightly beat the egg with the cold water. Pour the egg mixture into the dry ingredients and whisk until mostly smooth. Add the cold club soda and stir gently until the batter is lump-free but not overworked; it should be thick but pourable (like pancake batter). Keep the batter chilled while you prepare the fish.

Desalt and flake cod (if using dried salted cod)

If using dried salted cod: rinse the fillet under cold water, then submerge in cold water and refrigerate for 12–24 hours, changing the water 2–3 times until the salt level is balanced. Drain and pat dry. If using fresh cod substitute or pre-salted cod, ensure it is cooked and flaked. For this recipe, gently flake the cod into small bite-sized pieces (about 1/2 inch). You should have roughly 8 oz of flaked fish.

Combine fish with aromatics

Fold the flaked cod into the chilled batter along with the chopped fermented jalapeño, sliced green onions, chopped cilantro, and freshly ground black pepper. Taste a small pinch of batter (no raw fish if using uncooked — if cod is raw salted/dried, ensure it was previously cooked or desalinated properly). The batter should evenly coat the fish; if too thick add 1–2 tablespoons of cold water.

Incorporate trout roe

Gently fold 1 tablespoon of trout roe into the batter-fish mixture to distribute small bursts of briny flavor. Reserve the remaining trout roe for garnish just before serving so the pearls remain intact and visually bright.

Heat oil

In a heavy skillet or a deep pot, pour enough oil to reach about 1/2 inch depth (roughly 1.5–2 cups for a medium skillet). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil; it should sizzle and brown evenly within ~45 seconds.

Fry bacalaitos

Using a tablespoon or small ice cream scoop, drop generous spoonfuls of the batter-fish mixture into the hot oil, spacing them so they don’t touch. Fry in batches to avoid crowding. Cook 2–3 minutes per side, flipping once, until deeply golden brown and crisp at the edges and fully cooked inside. Adjust heat as needed to maintain 325–350°F and avoid burning. Transfer fritters to a wire rack or paper towel-lined tray to drain. While still warm, immediately spoon a small dot (about 1/2 tsp) of reserved trout roe onto each fritter so the roe sits on the warm surface but not directly exposed to hot oil.

Plate and garnish

Arrange the warm bacalaitos on a platter. Drizzle the optional pickled jalapeño drizzle (see next section) or squeeze fresh lime over the fritters. Sprinkle with microgreens or extra chopped cilantro. Serve immediately while crisp, with the briny pop of trout roe as a contrasting topping.

Whisk the mayonnaise with 2 tablespoons of the fermented jalapeño brine and the hot sauce (if using) until smooth. Taste and adjust: if too thick add a little more brine or water to reach a thin drizzle consistency. Drizzle lightly over plated bacalaitos or serve on the side for dipping.