Bacalaítos (Puerto Rican–Style Salt Cod Fritters)

Ingredients

• 1 lb salt cod
• 1 medium red bell pepper
• 3 green onions
• ¾ oz culantro (or cilantro)
• 1 teaspoon dried oregano
• 2 tablespoons sofrito
• 1 ½ teaspoons adobo seasoning
• 2 cups club soda
• 1 ¾ cups all-purpose flour
• ¾ cup cornstarch
• 4 cups vegetable oil, for frying
• 2 limes, for wedges
• 10 tablespoons mayo-ketchup (or burger sauce), for serving

Steps

1. Place cod in large bowl and cover with cold water. Chill 6 hours (or overnight), draining and replacing with fresh water every 2 hours.
2. Drain cod. Place in medium saucepan and cover with cold water. Bring to a simmer and cook 25 minutes or until very tender. Drain cod and let stand to cool, then flake finely, discarding bones.
3. Chop bell pepper, onions, and culantro finely. Combine cod, bell peppers, onions, culantro, oregano, sofrito, adobo seasoning, club soda, flour, and cornstarch in large bowl. Mix well and let stand 15 minutes.
4. Place oil in heavy-bottom stockpot (or Dutch oven) and heat to 350°F. Cut limes into wedges.
5. Ladle ¼-cup portions batter into oil in batches. Fry 2–3 minutes on each side until golden and crisp; drain on paper towels. Serve with lime wedges and mayo-ketchup.