Salt Cod Fritters (Bakaliaros)

Desalted and flaked salt cod: This is the main ingredient, providing a unique, savory flavor. All-purpose flour: Used as the base for the batter, giving structure to the fritters. Baking powder: Helps the batter rise and become fluffy. Cold water: Ensures the batter is smooth and easy to mix. Olive oil: Adds richness and a hint of Mediterranean flavor. Beaten egg: Acts as a binder, holding the ingredients together. Minced garlic: Infuses the fritters with a subtle, aromatic flavor. Salt: Enhances the overall taste, used sparingly since the cod is already salty. Pepper: Adds a touch of heat and depth to the flavor. Vegetable oil: Used for frying, giving the fritters their crispy texture.

When preparing the batter for salt cod fritters, ensure that the cold water is truly cold. This helps to create a lighter and crispier texture in the final product. Additionally, when folding in the desalted and flaked salt cod, be gentle to maintain the fish's delicate texture. Fry the fritters in small batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy fritters.

• desalted and flaked salt cod - Substitute with fresh cod: Fresh cod can be used if you can't find salt cod. Just ensure to season it well to mimic the saltiness.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used for those with gluten intolerance or celiac disease.

• baking powder - Substitute with ¼ teaspoon baking soda + ½ teaspoon cream of tartar: This combination can act as a leavening agent similar to baking powder.

• cold water - Substitute with club soda: Club soda can add extra lightness and crispiness to the batter.

• olive oil - Substitute with canola oil: Canola oil is a neutral oil that can be used if olive oil is not available.

• beaten egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water and let it sit for a few minutes to thicken. This is a good vegan alternative.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon garlic powder for each clove of garlic as a convenient alternative.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an added depth of umami.

• pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used in place of black pepper.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and is great for frying, making it a good alternative to vegetable oil.

• Allow the salt cod fritters to cool completely at room temperature before storing.
• Place the cooled fritters in an airtight container, layering them with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 3 days.
• To reheat, preheat your oven to 350°F (175°C). Arrange the fritters on a baking sheet and heat for about 10 minutes, or until they are warmed through and crispy.
• For freezing, arrange the cooled fritters in a single layer on a baking sheet and place them in the freezer until they are solid, about 2 hours.
• Transfer the frozen fritters to a freezer-safe bag or container, separating layers with parchment paper.
• Label the container with the date and freeze for up to 2 months.
• When ready to enjoy, reheat the frozen fritters directly from the freezer. Preheat your oven to 375°F (190°C) and bake for 15-20 minutes, or until they are hot and crispy.
• Serve immediately with fresh lemon wedges for a burst of flavor.

• Preheat your oven to 350°F (175°C). Place the salt cod fritters on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until they are heated through and crispy on the outside. This method helps to maintain their crispy texture.

• For a quicker option, use a toaster oven. Set it to 350°F (175°C) and place the fritters on the rack. Heat for about 8-10 minutes, checking halfway to ensure they don't overcook.

• If you prefer using a microwave, place the fritters on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on medium power for 1-2 minutes, checking after the first minute to see if they are warmed through.

• For a stovetop method, heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the fritters in the skillet and cook for about 2-3 minutes per side, or until they are heated through and crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the fritters in the basket in a single layer. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: To combine the flour, baking powder, and salt, and to mix the batter with water, olive oil, egg, garlic, and pepper.

• Whisk: To whisk the cold water into the flour mixture until smooth.

• Spoon: To fold in the desalted and flaked salt cod into the batter.

• Frying pan: To heat the vegetable oil and fry the fritters.

• Slotted spoon: To remove the fritters from the hot oil and drain them on paper towels.

• Paper towels: To drain the excess oil from the fritters after frying.

• Measuring cup: To measure the flour and water accurately.

• Measuring spoons: To measure the baking powder, salt, and pepper.

• Garlic press: To mince the garlic clove efficiently.

• Lemon wedges: To serve with the hot fritters for added flavor.

Prepare ingredients ahead: Desalt and flake the salt cod the night before to save time on the day of cooking.

Use a mixer: Combine the flour, baking powder, and water using an electric mixer for a smoother batter.

Preheat oil: Start heating the vegetable oil while you mix the batter to save time.

Batch frying: Fry multiple fritters at once to reduce cooking time.

Minimize cleanup: Use parchment paper to drain the fritters instead of paper towels for easier cleanup.