Bacalaitos (Salt Cod Fritters)
(15 bacalaitos)

1/4 lb. salt codfish filet
3/4 cup flour
1/2 tsp. baking powder
1/3 tsp. salt
3/4 cup salt cod cooking broth
1tsp. black pepper
2 tsp. crushed garlic
oil for frying

Cut the bacalao into large chuncks and soak for 12 to 24 hours, changing the water every 4 to 5 hours. The soaking softens the flesh and each water change reduces the salt.

Drain and save the last batch of soaking water. Cut the fish into small tiny pieces.

In a large bowl combine the flour, salt, and baking powder. Add the broth (last batch of soaking water) and stir well. Add the rest of the ingredients. The mixture should be watery, somewhat like pancake batter. DO NOT use an electric appliance to stir this stuff.

Spoon the batter by 1/2 cup fulls into hot oil. The bacalaitos should be fried over medium-high heat turning once. They should be golden. Drain on paper towels.

Any extra fish or batter may be refrigerated for later use.