Salt Codfish Fritters (Bacalaitos)

1/2 pound salt bacalao, cooked and shredded
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baking powder
3 garlic cloves, peeled and chopped
2 tablespoons basic Recaito (SOFRITO)
1/2 yellow and 1/2 red bell pepper, seeded and diced
2 cups water
2 cups corn oil

Combine the bacalao, flour, salt, pepper, baking powder, garlic, recaito, and bell pepper in a bowl. Add the water and mix well. Let stand at room temperature for 30 minutes. Heat the oil in a frying pan until hot but not smoking. Drop the batter by spoonfuls and fry until golden brown on both sides. Drain on paper towels. Keep the fritters warm in a low oven until you finish frying.