Bacalao Fritters

Ingredients

• 1 ½ pounds boneless, dry salted bacalao (cod)
• ½ cup beer
• 1 cup all-purpose flour
• 3 cups corn oil, for frying

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    366 calories; 22 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 12 grams polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 22 grams protein; 52 milligrams cholesterol; 124 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. In a large bowl, cover the bacalao with cold water by several inches. Soak, refrigerated, for 24 hours, changing the water every 6 to 8 hours. Drain for the last time and pat dry with paper towels. Use your hands to shred the bacalao finely into a large, clean bowl.
2. In a separate small bowl, combine the beer with 1/2 cup of water. Whisk in the flour until no lumps remain. Stir mixture into the shredded bacalao until well combined.
3. Heat the corn oil in a large, deep skillet over medium-high heat. When the oil is hot, working in batches, use a spoon to mold the fish into flattened balls about 2 inches in diameter. Carefully slip them into the oil (being careful not to overcrowd the pan). Cook, turning once, until golden brown, about 6 minutes. Drain on paper towels. Serve warm with garlic-walnut sauce (see recipe).