Bacalaitos
(15 bacalaitos)

    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 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 ½ 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 frozen for later use.

Bacalaitos

 Ingredients: 

1 lb codfish fillets
1/2 cup beer (optional), otherwise use water
2/3 cup wheat flour
1 large egg at room temperature
1 onion, diced
1 teaspoonful chopped parsley
1/2 teaspoonful ground garlic

Procedure: 

    Unless you are using fresh, unsalted codfish, it is advisable to boil the codfish fillets in water, drain and repeat to   remove the excess salt.

    Shred the codfish fillets into bits with a fork.

    Blend all ingredients together.

    Use a deep skillet, half-full of cooking oil. Preheat the oil on medium high heat. Use a ladle to pour the mix slowly  into the hot oil. Alter the amounts of mix as needed to produce the right size for your preference.

    Remove from the skillet when it appears cooked throughout and the edges begin to curl. Roadside stands hang the  fried bacalaitos right over the skillet to let excess oil drip back into the skillet. At home you can also lay each fritter on paper towels to remove excess oil.

    Eat while still quite warm. Be ready with more mix. They taste delicious and will have your guests asking for second  helpings.