👨‍🍳 조리법

1. 1

   Ensure the salt cod is thoroughly desalted by soaking it in cold water for at least 24-48 hours, changing the water several times. Drain, rinse, and flake the cod into small pieces.

2. 2

   In a large bowl, combine the flaked salt cod, grated malanga, all-purpose flour, egg, chopped green bell pepper, red onion, minced garlic, chopped cilantro, cumin, adobo seasoning, and baking powder.

3. 3

   Mix all ingredients well until a cohesive batter forms. The batter should be thick enough to hold its shape. Season with salt and pepper to taste, keeping in mind the saltiness of the cod.

4. 4

   Heat about 1-2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches about 350°F (175°C).

5. 5

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

6. 6

   Remove the bacalaitos from the oil with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.

7. 7

   Serve hot as an appetizer or snack, optionally with a dipping sauce like mojo or a spicy aioli.