Bacalaitos (Fried Salt Cod Fritters)

In a large Dutch oven, add the dried salted cod and enough water to cover the fish by 1 inch. Cover and bring to a boil over medium-high heat, reduce heat to medium and simmer until the fish is slightly tender and starting to curl up at ends, about 15 minutes. After 15 minutes, break a small piece of the fish off and taste it to check for saltiness. If the fish is still excessively salty, use a spider skimmer to remove fish and transfer to a large plate, then discard water, return the fish to pot, and add fresh water to cover again. Bring back to a boil, simmer for 5 minutes, then taste again. Repeat again if necessary until desired salt level is achieved, then remove from heat (see notes). Use a spider skimmer or large slotted spoon to transfer the fish to large plate and reserve 2 cups of the bacalao water for the batter. Set fish and cooking liquid aside and allow to cool completely before proceeding.

Set a wire rack in a rimmed baking sheet and line with paper-towels; set aside. In a 10-inch inch cast iron skillet, add the neutral cooking oil (oil should measure about 1 inch deep) and heat over medium heat until oil registers 350ºF (175℃).

For the fritter batter: While the oil is preheating, in a large bowl whisk together the flour, sazón spice blend, pepper, garlic powder, sofrito, and culantro or cilantro.

Pour reserved 2 cups bacalao water and 1/2 cup fresh water into the dry ingredients and whisk until fully combined. The mixture should have the consistency of a very loose pancake batter.

Using clean hands, flake the cooled rehydrated salted cod into the batter in nickel-size pieces, making sure to remove any bones you may find during the process. Stir to evenly combine.

Once oil is at temperature, working in batches of 3 at a time, carefully scoop 1/4 cup (60ml) portions of batter into the oil to form each fritter. Fry the fritters without touching until bottoms start to turn light golden and edges turn crisp, 2 to 3 minutes. At this time, the bacalaitos should release themselves from the skillet bottom. Using a thin metal spatula, carefully flip them over and continue to cook until golden brown all over, 2 to 3 minutes. Use a thin metal spatula to transfer to prepared paper-towel lined wire rack. Repeat frying the fritters in batches of 3, about 6 batches total, until all bacalaitos are made. Serve.