Bacalaito

METHOD:

For the Chipotle Aioli:
Mash the garlic to a paste, adding a pinch of salt. In a bowl, whisk the yolk, lemon juice and mustard until combined. Slowly drizzle the olive oil into the bowl, whisking constantly until the oil is incorporated and the mixture has emulsified. Whisk in the garlic and chipotle paste, and season with salt and freshly ground black pepper to taste.

For the Cod Fritters:
Slice the cod filet into pieces and cover with plenty of water, allowing to sit overnight. In a saucepan filled with fresh water, add the cod and let simmer over high heat for 15 to 20 minutes. Remove the cod from the water and set aside until it reaches room temperature. Remove the skin and bones from the cod pieces and rinse 2 to 3 times. Shred the cod and set aside.

In a separate bowl, combine the flour, salt and baking powder. Slowly pour the 1 cup water into the center of the dry mixture to form a dough. Add the onion, pepper, garlic, sugar and shredded cod to the bowl, and mix well. Using your hands, roll the mixture into 20 golf ball-size balls.

Heat the vegetable oil in a fryer. With a spoon, add the balls to the hot oil and fry until golden.

To Assemble and Serve:
On a long, rectangular dish, place 4 spoonfuls of the chipotle aioli in a straight line, plating 1 cod fritter atop each spoonful. Garnish with the parsley and diced peppers.