Bacalaítos with Avocado Aioli

Ingredients

• For the Bacalaítos:
• 0.5 lb salted codfish (bacalao), rinsed and soaked 🐟
• 1 cup all-purpose flour 🌾
• 0.5 tsp baking powder
• 0.5 tsp ground black pepper 🧂
• 0.5 tsp sazón with annatto (or your fave all-purpose seasoning)
• 2 garlic cloves, minced 🧄
• 0.25 cup chopped fresh cilantro 🌿
• 0.5 cup finely chopped onion 🧅
• 0.75 cup water (adjust for batter consistency) 💧
• Vegetable oil for frying 🛢️
• For the Avocado Aioli:
• 1 ripe avocado 🥑
• 2 tbsp mayonnaise
• 1 garlic clove
• 1 tbsp lime juice 🍋
• Pinch of salt and pepper
• Optional: pinch of cumin or smoked paprika

Instructions

1. 1Prep the Cod: Soak the salted cod overnight or for at least 4 hours, changing the water 2–3 times. Then boil for 10 mins, let it cool, and shred into small pieces.
2. 2Mix the Batter: In a bowl, combine flour, baking powder, sazón, black pepper, garlic, onion, and cilantro. Slowly stir in the water to form a thick but pourable batter. Add in the shredded cod.
3. 3Fry Time! In a skillet, heat oil over medium-high heat. Drop 2–3 tbsp of batter per fritter and flatten slightly. Fry until golden brown on both sides, about 2–3 minutes each. Drain on paper towels.
4. 4Make the Aioli: In a food processor or blender, mix the avocado, mayo, garlic, lime juice, salt, and pepper until smooth and creamy.
5. 5Serve: Plate the bacalaítos and serve with a generous dollop of avocado aioli on the side or drizzle on top.