Bacalao Fritters

• 1 1/2 pounds boneless, dry salted bacalao (cod)
• 1/2 cup beer
• 1 cup all-purpose flour
• 3 cups corn oil, for frying

1. In a large bowl, cover the bacalao with cold water by several inches.
2. Soak, refrigerated, for 24 hours, changing the water every 6 to 8 hours.
3. Drain for the last time and pat dry with paper towels.
4. Use your hands to shred the bacalao finely into a large, clean bowl.
5. In a separate small bowl, combine the beer with 1/2 cup of water.
6. Whisk in the flour until no lumps remain.
7. Stir mixture into the shredded bacalao until well combined.
8. Heat the corn oil in a large, deep skillet over medium-high heat.
9. When the oil is hot, working in batches, use a spoon to mold the fish into flattened balls about 2 inches in diameter.
10. Carefully slip them into the oil (being careful not to overcrowd the pan).
11. Cook, turning once, until golden brown, about 6 minutes.
12. Drain on paper towels.
13. Serve warm with garlic-walnut sauce (see recipe).

bacalao, beer, flour, corn oil

Taken from cooking.nytimes.com/recipes/5680 (may not work)