Salt Cod Fritters (Bacalaitos)

Thermomix recipe: Salt Cod Fritters (Bacalaitos). Ready in 95 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 450 g dried, salted cod fish or pollock
• 120 ml tap water (for batter)
• Water for boiling the fish (approx. 1.5 - 2 L per boil)
• 480 ml neutral cooking oil (e.g., vegetable or canola oil, for external frying)
• 255 g all-purpose flour
• 1 tsp no-salt-added sazón spice blend
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tbsp dried sofrito spice blend (or 1 tbsp fresh sofrito)
• 4 sprigs culantro or cilantro, leaves and tender stems finely chopped

Instructions

1. Place the dried salted cod in the simmering basket. Insert the simmering basket into the Thermomix bowl. Add enough water to cover the fish (approx. 1.5 - 2 L, ensuring it does not exceed the 2L max line). Cook 15 min / 100°C / Speed 1.
2. Carefully remove the simmering basket. Break off a small piece of fish and taste for saltiness. If still excessively salty, discard the water from the bowl, rinse the cod, return it to the simmering basket, add fresh water to cover, and cook again for 5 min / 100°C / Speed 1. Repeat this step if necessary until desired salt level is achieved.
3. Once desalinated, transfer the cod to a large plate to cool completely. Reserve 480 ml of the cooking liquid (bacalao water) for the batter. Discard any remaining water.
4. Once the Thermomix bowl is clean and dry, add 255 g all-purpose flour, 1 tsp no-salt-added sazón spice blend, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tbsp dried sofrito spice blend, and the chopped culantro or cilantro to the bowl. Mix 5 sec / Speed 4.
5. Add the reserved 480 ml bacalao water and 120 ml fresh tap water to the bowl. Mix 10 sec / Speed 3 until a loose pancake batter consistency is achieved. Scrape down the sides of the bowl with the spatula and mix again 5 sec / Speed 3 if needed.
6. Once the cod is completely cool, use clean hands to flake it into nickel-sized pieces, carefully removing any bones. Add the flaked cod to the batter in the Thermomix bowl. Mix 10 sec / Reverse / Speed 2 to evenly combine, ensuring the fish pieces remain chunky.
7. Set a wire rack in a rimmed baking sheet and line with paper towels; set aside. In a large skillet or cast iron pan, add 480 ml neutral cooking oil (about 2.5 cm deep) and heat over medium heat until the oil registers 175°C (350°F). Note: Deep frying or pan-frying is an external step and cannot be performed in the Thermomix.
8. Working in batches of 3, carefully scoop 60 ml (1/4 cup) portions of batter into the hot oil. Fry without touching until the bottoms are light golden and edges are crisp, about 2-3 minutes. The fritters should release from the pan. Using a thin metal spatula, carefully flip them over and continue to cook until golden brown all over, another 2-3 minutes.
9. Transfer the cooked fritters to the prepared paper-towel lined wire rack to drain excess oil. Repeat with remaining batter, frying in batches until all fritters are made. Serve warm.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.