Crispy Bacalaítos with Lime Aioli
Try Crispy Bacalaítos—Puerto Rican salt cod fritters served with zesty lime aioli. Golden, crunchy, and full of flavor, perfect for appetizers or parties!
Recipe - Gourmet Garage Corporate
Crispy Bacalaítos with Lime Aioli
Prep Time25 Minutes
Servings8
Cook Time32 Minutes
Ingredients
1 lb salted pollock fillets
1 1/4 cups all-purpose flour
2 tbsp cornstarch
1 1/2 tsp sazon seasoning
1 tsp dried oregano
1/2 tsp baking soda
1/3 cup red bell pepper. finely chopped
1/3 cup white onion, finely chopped
2 tbsp sofrito tomato cooking base
2 tsp white vinegar
4 cups vegetable oil
1/2 cup mayonnaise
2 tbsp fresh cilantro, finely chopped
2 tbsp fresh parsley, finely chopped
2 tbsp fresh lime juice
2 tsp lime zest
Directions
- Line rimmed baking pan with paper towel; place wire rack in pan. Rinse pollock under cold water; place in large saucepot and add enough cold water to cover by 6 inches. Let pollock soak 3 hours; draining and repeating soaking process every 30 minutes. Drain pollock; transfer back to same saucepot. Add enough water to cover by 2 inches; heat to a boil over high heat. Reduce heat to medium; cook 5 minutes or until pollock flakes easily with a fork. Reserve 3/4 cup cooking water; drain and cool pollock slightly. Flake pollock with a fork into 1/2-inch pieces.
- In large bowl, stir flour, cornstarch, seasoning, oregano and baking soda; whisk in reserved cooking water and 1 cup cold water. In medium bowl, stir pollock pieces, bell pepper, onion, sofrito and vinegar. Fold pollock mixture into flour mixture. Makes about 3 1/2 cups bacalaítos mixture.
- In large skillet, heat oil over medium heat 10 minutes (to about 350°). In small bowl, stir mayonnaise, cilantro, parsley, lime juice and lime zest. Makes about 2/3 cup aioli.
- For each bacalaíto, spoon 3 1/2 tablespoons bacalaítos mixture onto surface of hot oil; cook 4 minutes or until golden brown, turning once. With slotted spoon, transfer bacalaítos to prepared pan. Makes about 16 bacalaítos.
- Serve bacalaítos with aioli
25 minutes
Prep Time
32 minutes
Cook Time
8
Servings
Directions
- Line rimmed baking pan with paper towel; place wire rack in pan. Rinse pollock under cold water; place in large saucepot and add enough cold water to cover by 6 inches. Let pollock soak 3 hours; draining and repeating soaking process every 30 minutes. Drain pollock; transfer back to same saucepot. Add enough water to cover by 2 inches; heat to a boil over high heat. Reduce heat to medium; cook 5 minutes or until pollock flakes easily with a fork. Reserve 3/4 cup cooking water; drain and cool pollock slightly. Flake pollock with a fork into 1/2-inch pieces.
- In large bowl, stir flour, cornstarch, seasoning, oregano and baking soda; whisk in reserved cooking water and 1 cup cold water. In medium bowl, stir pollock pieces, bell pepper, onion, sofrito and vinegar. Fold pollock mixture into flour mixture. Makes about 3 1/2 cups bacalaítos mixture.
- In large skillet, heat oil over medium heat 10 minutes (to about 350°). In small bowl, stir mayonnaise, cilantro, parsley, lime juice and lime zest. Makes about 2/3 cup aioli.
- For each bacalaíto, spoon 3 1/2 tablespoons bacalaítos mixture onto surface of hot oil; cook 4 minutes or until golden brown, turning once. With slotted spoon, transfer bacalaítos to prepared pan. Makes about 16 bacalaítos.
- Serve bacalaítos with aioli
