Babalaitos Fritos With Cilantro Dip

Garlicky Salt Cod Fritters

(Barbados)

In Puerto Rico these are enjoyed as a side dish, but here we use them as appetizers because of their crispy richness.

Ingredients: 1 pound boneless, skinless salt cod 2/3 cup mayonnaise 1/4 cup chopped fresh cilantro 3 garlic cloves, crushed through a garlic press 1 fresh hot chili pepper, such as jalapeno, seeded and minced 2 scallions, minced 1 tablespoon fresh lemon juice 2 cups all purpose flour 2 cups water 1/4 cup achiote(see below) 1 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper 1.2 cupolive oil

Directions:

Rinse the salt cod well under cold running water, the place it in a bowl and cover with cold water.  Refrigerate for at least 24 hours, changing the water four or five times during that period.

Drain the cod, place it in a large skillet, and add enough cold water to barely cover.  Bring it to a simmer over medium high heat; then reduce the heat to low and simmer, uncovered, until the cod flakes easily with a fork. 30 to 40 minutes.  Using a slotted spatula, transfer the salt cod to a bowl and allow it to cool completely.  Flake the fish with a fork.

Meanwhile, in a medium boel, stir together the mayonnaise, cilantro, one third of the garlic, the chile pepper, scallions, and lemon juice.  Cover and refrigerate for at tleast 1 hour or up to overnight.

In a medium bowl, whisk the flour, water, achiote oil, remaining garlic, salt, cayenne, and black pepper to form a smoothe bater,  Stir in the flaked fish.

Preheat the oven to 200 degrees.  In a large skillet, heat the oil over medium-high heat until it is not hot not smoking.  In batches, drop tablespoons of the batter into the skillet to form small fritters.  Cook, turning once, until golden brown, about 4 minutes.  Using a slotted spatula transfer the fritters to a pepper towl-lined baking sheet, and keep warm in the oven while preparing the remaining fritters.

Serve the fritters immediately, as a finger food, with the cilantro sauce served on the side for dipping.

Achiote Oil

• 1 cup olive oil
• 3 tablespoon annato seeds (this is available in Latin Amrican groceries)