Bacalaitos with Garlic Sauce

Ingredients

• For the Bacalaitos:
• 0.5 lb salted codfish (bacalao), soaked overnight and shredded 🐟
• 1 cup all-purpose flour 🌾
• 1 tsp baking powder 🥄
• 0.5 tsp black pepper
• 0.5 tsp paprika (optional) 🌶️
• 0.25 tsp garlic powder 🧄
• 0.25 tsp adobo seasoning (or salt to taste) 🧂
• 1 1/4 cups cold water 🧊
• 2 tbsp chopped cilantro 🌿
• 0.25 cup finely chopped onion 🧅
• Oil for frying (canola or vegetable)
• For the Garlic Dipping Sauce:
• 0.5 cup mayo 🍶
• 2 garlic cloves, minced 🧄
• 1 tbsp lime juice 🍋
• Salt and pepper to taste
• Optional: a pinch of smoked paprika or hot sauce for flair 🔥

Instructions

1. 1Prep the Cod:
2. 2Soak the cod overnight in cold water, changing the water at least twice. Drain, shred, and remove any bones or skin.
3. 3Mix the Batter:
4. 4In a bowl, combine flour, baking powder, garlic powder, paprika, adobo, and black pepper. Gradually whisk in the cold water until smooth. Fold in the shredded cod, cilantro, and chopped onion. Batter should be a pourable consistency—like thick pancake batter.
5. 5Heat the Oil:
6. 6In a deep skillet, heat about 1 inch of oil over medium-high heat until hot (around 350°F/175°C).
7. 7Fry the Bacalaitos:
8. 8Spoon batter into the hot oil (about 2 tbsp per fritter). Let them spread naturally. Fry 2–3 minutes per side until golden and crispy. Don’t overcrowd the pan!
9. 9Drain:
10. 10Remove the bacalaitos and place them on paper towels to drain excess oil.
11. 11Make the Garlic Sauce:
12. 12In a small bowl, mix mayo, minced garlic, lime juice, salt, and pepper. Stir until creamy. Chill until serving.
13. 13Serve Hot:
14. 14Serve your bacalaitos with a generous drizzle or dip of garlic sauce. Add a lime wedge on the side for that perfect zing 🍋🎯.