Frituritas De Bacalao Recipe

Desalting the cod

If using salted cod, place 400 g cod in a bowl and cover with 500 ml cold whole milk (or water if preferred). Refrigerate for 12–24 hours, changing the milk/water every 6–8 hours to remove excess salt. After desalting, drain the cod and pat dry with paper towels. Flake the cod into bite-size pieces, removing any bones and skin.

Pre-cook cod (optional but recommended for texture)

Place the flaked cod in a saucepan, cover with cold water, bring to a gentle simmer and poach for 3–4 minutes until opaque. Drain well and let cool. This step ensures cooked, flaky cod in the fritters.

Prepare dry mix

In a large mixing bowl combine 1 cup all-purpose flour, 1/2 cup cornmeal, and 2 tsp baking powder. Add 1 tsp freshly ground black pepper and 1/2 tsp sweet paprika; whisk briefly to distribute.

Combine wet ingredients

In a separate bowl beat 2 large eggs lightly, then whisk in 180 ml cold sparkling water until slightly frothy. Add the eggs/sparkling liquid to the dry mix and stir just until combined; a few small lumps are fine. If batter is very stiff, add up to 30 ml extra sparkling water to reach a thick drop consistency.

Fold in mix-ins

Fold into the batter the prepared flaked cod (about 400 g), 2 cups corn kernels, 3 tbsp thinly sliced scallions, and 2 tbsp finely chopped parsley. Taste a tiny bit of batter (if cod was pre-cooked) and adjust salt sparingly — salted cod can still add saltiness. The batter should be thick enough to hold shape on a spoon but loose enough to drop.

Heat oil

Pour about 1 liter of vegetable oil into a heavy-bottomed pot or deep fryer and heat to 175°C (350°F). If you don't have a thermometer, heat oil until a small drop of batter sizzles and browns in about 45–60 seconds.

Fry fritters

Using two spoons or a small ice-cream scoop, drop 1–2 tbsp portions of batter into the hot oil, spacing them so they don't touch. Fry in batches until golden brown and crisp, about 2.5–3.5 minutes per side, turning once if necessary. Do not overcrowd the pot to maintain oil temperature.

Drain and keep warm

Remove fritters with a slotted spoon to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a low oven (100–110°C / 210–230°F) while you finish remaining batches. Taste one and add a pinch of salt to the remaining batter if needed.

While fritters fry, make the tartar sauce. In a small bowl combine 200 g mayonnaise, 3 tbsp finely chopped cornichons, 1 tbsp chopped capers, 1 tbsp minced shallot, 1 tbsp chopped fresh parsley, 1 tbsp lemon juice and 1 tsp Dijon mustard. Stir until smooth. Season to taste with salt and black pepper. Refrigerate until ready to serve so flavors meld.

Arrange warm frituritas de bacalao on a platter with lemon wedges and optional mixed greens. Serve immediately with chilled tartar sauce on the side for dipping.