Salt Cod Fritters

Ingredients

• 1 lb. salt cod
• 2 cups all-purpose flour
• 2 Tbsp. baking powder
• 1 tsp. fine sea salt
• 3 large eggs
• 2 scallions, finely chopped
• 1 jalapeño pepper, seeded and finely chopped
• Canola oil for deep-frying

Steps

1. Rinse the salt cod thoroughly and place it in a bowl of water. Cover the bowl and refrigerate for 3 hours. Drain the water, cover the fish with fresh water, and soak for another 3 hours.
2. After the second soak, drain the water and put the salt cod in a medium pot. Cover with water, bring to a simmer, and cook for 10 minutes.
3. Transfer the fish to a bowl to cool. Break the fish into bite-sized pieces, removing any bones, and set aside.
4. To make the batter, in a large bowl, combine the flour, baking powder, and sea salt. In a separate bowl, beat the eggs, then whisk in ¾ cup water. Gently combine the egg mixture with the flour.
5. Fold the cod, scallions, and jalapeño into the batter; the mixture should be thick and lumpy.
6. To set up a fryer, pour about 3 inches of canola oil into a deep straight-sided pot or Dutch oven, filling it less than halfway. Clip a deep-fry / candy thermometer to the side of the pot and preheat the oil to 350°F. Line a sheet pan with paper towels.
7. Working quickly, use a large spoon to scoop 1-tablespoon portions of the cod mixture and gently place in the hot oil, starting with a total of 8 fritters. The batter will sink at first and then float to the surface. Fry until golden brown, turning the fritters once, 2 to 3 minutes. Remove with a slotted spoon or a sieve and transfer to the paper towels to drain. Repeat with the remaining batter. Serve immediately.