01/26/2023
A couple weeks ago, Chef Frances Roman of Cocotazo went on our IG Live to give a demonstration of her bacalaítos recipe! Watch that demo here, and find the full recipe below. Thanks to Chef Frances, and to Essex Market for their demo kitchen and beautiful camera work. Enjoy!
Chef Frances’ Mini Bacalaítos (Codfish Fritters) & MayoKetchup
Makes 8-12 fritters
Cooking time: 20 minutes
For bacalaítos:
1 lb boneless, skinless bacalao (salted codfish)
4.5 cups water
1.5 cups all purpose flour
1 tbsp garlic powder
1/2 tbsp oregano
1 small handful of chopped culantro leaves
2 cups canola oil (or another frying oil)
For mayoketchup:
1 cup mayonnaise
1 cup ketchup
1 tbsp paprika
1 tsp onion powder
1. Add 1 lb of bacalao to 2.5 cups boiling water until it becomes tender and begins to break up. Allow fish to cool, and then use your fingers to remove any remaining bones from the fish.
2. Add flour, garlic powder, oregano and culantro to a large mixing bowl and combine.
3. Slowly whisk in 2 cups of water to this seasoning mixture. Combine until the mixture is the consistency of pancake batter.
4. Add 1 cup bacalao to the batter. Increase or decrease this amount to your liking.
5. Let batter sit for 5-10 minutes.
OPTIONAL: Let the batter sit overnight in the fridge to enhance flavors.
6. In a frying pan, heat 2 cups of oil to 350F degrees. The oil should be low in the pan, so the bacalaítos will not be fully submerged.
7. While the oil is heating, make the mayoketchup. In a small mixing bowl, combine mayo, ketchup, paprika, and onion powder. Set aside.
8. Spoon bacalaíto batter into hot oil. Your fritters should be about the size of your palm.
9 . Fry, flipping halfway, until the fritters are golden brown on both sides (about 10 minutes). Once crispy and golden, carefully remove fritters and set in a strainer to drain excess oil.
10. Serve on a skewer with a dollop of mayoketchup on the side.
⚠️ Always be careful when working with hot oil! Take precautions like wearing an apron, and turning the handle of the pan in to avoid bumping it.
