Bacalaítos

Step by stepInstructions

1. Desalt the cod by soaking it in cold water for 24 hours, changing the water several times. Drain, then simmer in fresh water for 15 minutes; drain, cool, and flake the fish, discarding any bones.
2. In a bowl, whisk the flour, baking powder and garlic powder, then stir in the sofrito, minced garlic, recao and water to form a thick, spoonable batter. Fold in the flaked cod.
3. Heat the oil to 350°F (175°C). Drop the batter by heaping spoonfuls, a few at a time, spreading each into a rough 4-inch (10 cm) round.
4. Fry until deep golden and crisp, 2 to 3 minutes per side. Drain on paper towels and serve immediately, hot.