Bacalao Fritters

1. 1

   In a large bowl, cover the bacalao with cold water by several inches.

2. 2

   Soak, refrigerated, for 24 hours, changing the water every 6 to 8 hours.

3. 3

   Drain for the last time and pat dry with paper towels.

4. 4

   Use your hands to shred the bacalao finely into a large, clean bowl.

5. 5

   In a separate small bowl, combine the beer with 1/2 cup of water.

6. 6

   Whisk in the flour until no lumps remain.

7. 7

   Stir mixture into the shredded bacalao until well combined.

8. 8

   Heat the corn oil in a large, deep skillet over medium-high heat.

9. 9

   When the oil is hot, working in batches, use a spoon to mold the fish into flattened balls about 2 inches in diameter.

10. 10

    Carefully slip them into the oil (being careful not to overcrowd the pan).

11. 11

    Cook, turning once, until golden brown, about 6 minutes.

12. 12

    Drain on paper towels.

13. 13

    Serve warm with garlic-walnut sauce (see recipe).

* Per serving · 4 servings · Values may vary.

No additional tips available.