Bacalaitos

Instructions

1. Prepare the codfish
   After soaking the salted codfish overnight, drain and rinse it well. Place in a pot with fresh water, bring to a boil, then reduce heat and simmer for 15 minutes. Drain again, let cool, then shred the fish into small pieces, removing any bones.
2. Mix the dry ingredients
   In a large bowl, combine the flour, baking powder, salt, black pepper, and garlic powder. Whisk together until thoroughly mixed.
3. Add the vegetables
   Stir in the chopped cilantro, red bell pepper, and onion until evenly distributed throughout the dry mixture.
4. Prepare the batter
   Gradually add the water and olive oil to the dry ingredients, whisking continuously to prevent lumps. The batter should be slightly thinner than pancake batter but still coat the back of a spoon.
5. Add the codfish
   Fold the shredded codfish into the batter, making sure it's evenly distributed. Let the batter rest for 10 minutes to allow the flavors to meld together.
6. Heat the oil
   In a large, heavy-bottomed skillet, heat about 1/2 inch of vegetable oil to 350°F (175°C). Test the oil by dropping a small amount of batter in - it should sizzle immediately and float.
7. Fry the bacalaitos
   Using a large spoon or small ladle, carefully pour about 3-4 tablespoons of batter into the hot oil, spreading it slightly to form a thin disc. Fry until golden brown on one side (about 2-3 minutes), then flip and cook the other side until crisp and golden.
8. Drain and serve
   Remove the bacalaitos with a slotted spoon and place on paper towels to drain excess oil. Serve immediately while hot and crispy, optionally with lime wedges or a side of garlic sauce.