1 pound filet of baccala (weight before soaking)
2 tablespoons baking powder
1 cup finely chopped Italian parsley
Your favorite frying oil (I like canola with extra virgin olive oil)
4 cups flour
4 cups water
salt & pepper to taste
To prepare the baccala:
The baccala takes 24 to 48 hours to prepare. Cut the baccala into about 4 or 5 pieces and place it into cold water, making sure that the pieces are completely covered. After about 5-6 hours, rinse off the pieces of baccala and change the water and place back into the refrigerator. Repeat this process for about every 6 hours until when you taste a small piece of the fish it does not taste too salty. It will also swell up as it absorbs the water. When the salt content tastes right to you, place the rinsed pieces into a pot with cold water and bring to a good simmer. Simmer for about 20 minutes or until the fish flakes apart easily. Set aside and allow to cool so that you can shred it to make the fritters.
Prepare the fritter batter:
Add flour and baking powder to a large bowl. Mix well. Add the water and mix until there are no lumps (consistancy of pancake batter). Add parsley and shredded baccala. Add pepper and salt (if needed) and mix well.
To Fry:
In a deep large frying pan, heat your frying oil (at least 1 inch deep) to about 375 degrees. When your oil is ready, with a small spoon, scoop the baccala batter in small scoops one at a time into the oil. DO NOT OVERFILL the pan. Drain on paper towels. Give them space so that they can fry quickly.
I like to provide some kind of dipping sauce with the bacalitos. Tarter sauce, cocktail sauce, marinara sauce, squeezed lemon are wonderful. Your choose!Eat them while they are hot. Make sure to make enough as they disappear quickly
