Bacalaito, Fermented Jalepeno, Trout Roe Recipe

Desalt and flake the cod

If using very salty salted cod, rinse under cold water, then soak in 2 cups cold water in the refrigerator for 1 hour, changing water once if extremely salty. After soaking, drain and pat dry. Remove any skin or bones and finely flake the cod with a fork until you have about 1 cup of flaked fish.

Make batter

In a medium bowl whisk together the all-purpose flour, fine cornmeal, baking powder, sugar, and black pepper. In a separate bowl whisk the egg into the milk, then pour the wet into the dry and stir until mostly smooth. Fold in the flaked cod, minced garlic, chopped cilantro, and thinly sliced scallions. Batter should be thick but pourable; if too thick add up to 1 tablespoon milk, if too thin add 1 tablespoon flour.

Heat oil

In a 10–12 inch skillet or heavy saucepan add about 1/2 inch oil (roughly 2 cups) and heat over medium-high until it reaches 350°F (175°C) or a drop of batter sizzles and browns within 30 seconds.

Fry bacalaitos

Using a tablespoon or small ice-cream scoop, carefully drop batter into the hot oil, flattening slightly with the back of the spoon to form 2½–3 inch rounds. Fry in batches without overcrowding for 2–3 minutes per side, until deep golden brown and cooked through. Adjust heat as needed to maintain temperature. Transfer to a paper-towel-lined tray and keep warm in a 200°F (95°C) oven while you finish remaining batter.

Blend sauce

In a small blender or food processor combine the chopped fermented jalapeños and 2 tablespoons of their brine (or water if not using brine), Greek yogurt (or crème fraîche), lime juice, honey, and salt. Blend until smooth and creamy, scraping down the sides as necessary. Taste and adjust seasoning — add up to 1 teaspoon more brine for brightness or a pinch more salt if needed. The sauce should be tangy, slightly spicy and pourable.

Cool

Refrigerate the sauce for at least 10 minutes to let flavors meld; it can be made up to 24 hours ahead.

Assemble

Arrange warm bacalaitos on a warmed platter or individual plates. Spoon a teaspoon of fermented jalapeño sauce onto each fritter (or serve sauce alongside).

Garnish

Top each fritter with a small spoonful (about 1/2 teaspoon) of trout roe, scatter micro cilantro or cilantro leaves, and serve with lime wedges. The trout roe should be added just before serving so it remains glossy and pops on the bite.

Serve

Serve warm as an appetizer or small plate. Leftover sauce keeps refrigerated for 3–4 days; reheat fritters briefly in a low oven to refresh before serving.