Ingredients for the Fritters
½ lb. Cristobal Salted Cod Fillets, prepared
1 small onion, roughly chopped
½ cup fresh cilantro
2 cloves garlic
1 cup all-purpose flour
1 teaspoon baking powder
½ cup water
¼ cup freshly squeezed lime juice
4 cups of canola or vegetable oil, for frying
Ingredients for the Red Pepper Dip
1 cup mayonnaise
1 cup roasted red peppers (from jar)
2 garlic cloves
¼ tsp. black pepper
Combine mayonnaise, roasted red bell peppers, garlic and black pepper in a food processor, process until smooth. Reserve dip in the refrigerator.
In cleaned food processor, combine prepared salt fish, onion, cilantro and garlic. Pulse until salt fish is shredded and herbs are finely chopped. Place salt fish mixture in a large bowl and add flour and baking powder. Add water and lime juice, and stir to form a batter. Heat oil in frying pan over medium-high. Using a tablespoon carefully drop the batter into oil by the spoonful. Fry until golden brown, flipping once. Drain on a paper towel-lined plate. Serve fritters immediately with roasted red pepper dip.
Makes 16-20 portions.