👨‍🍳 作り方

1. 1

   Soak the salted cod in cold water for at least 24 hours, changing the water several times to remove excess salt. Drain, rinse, and flake the cod into small pieces.

   💡 プロのコツ: Taste a small piece of the cod after soaking to ensure it's not too salty.
2. 2

   In a large bowl, whisk together the flour and baking powder.

   ⏱️ 2 minutes
3. 3

   Add the flaked cod, sofrito, chopped cilantro, chopped onion, minced garlic, adobo seasoning, and black pepper to the dry ingredients.

   ⏱️ 5 minutes
4. 4

   Gradually add water, mixing until a thick but pourable batter forms. It should be thick enough to hold its shape but loose enough to drop from a spoon.

   💡 プロのコツ: The consistency should be similar to pancake batter, but slightly thicker.
5. 5

   Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches about 350°F (175°C).

   ⏱️ 10 minutes
6. 6

   Carefully drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy.

   ⏱️ 15-20 minutes
7. 7

   Remove the bacalaitos from the oil with a slotted spoon and drain on paper towels. Serve hot with lime wedges.

   💡 プロのコツ: Serve immediately for the best crispy texture.