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Ingredients:

1. 3 to 4 salted cod fillets (bacalao) or fresh/frozen cod fillets

2. 1 cup Amasar All-Purpose Flour

3. 3 tablespoons Sofrito (blend of 1 small white onion, 2 scallions, 1 clove garlic, 1 large bunch cilantro, 1 handful culantro leaves, small bunch parsley, 2 medium bell peppers, 1 jalapeño)

4. 1/4 teaspoon dried oregano

5. 1/4 teaspoon garlic powder

6. 1 packet Sazón seasoning

7. 1/4 teaspoon baking powder

8. 1 cup water, plus more as needed

9. 1/8 teaspoon white pepper

10. Salt (omit if using salted bacalao; use 1/4 teaspoon if using fresh/frozen cod fillets)

11. 1 to 1 1/2 cups oil, for frying

Instructions:

1. Prepare the Cod:

1. If using salted bacalao, soak and rinse the fillets in fresh water 2 times.

2. Boil the bacalao in water for 15 minutes.

3. Drain and rinse the bacalao once more.

4. If using fresh/frozen unsalted cod fillets, ensure they are thawed and skinless/boneless.

5. Use a fork to finely shred the cod fillets.

6. Set aside in a bowl.

2. Prepare the Flour Mixture:

1. In a large bowl, combine Amasar All-Purpose Flour, Sofrito, oregano, garlic powder, Sazón, baking powder, white pepper, and salt (if using fresh/frozen cod).

2. Stir thoroughly. The mixture should be thick but loose, like pancake batter.

3. If the mixture is too thick, add water by tablespoons, stirring between additions.

3. Combine:

1. Add the shredded cod to the flour mixture.

2. Stir to combine until all ingredients are evenly distributed.

4. Fry:

1. Pour about 1 cup of oil into a saucepan and heat to 325°F.

2. Carefully drop large spoonfuls of the mixture into the oil to form dollops.

3. Gently spread each dollop slightly with a spoon to about 1/4 to 1/2 inch thickness.

4. Fry the bacalaitos for 3 to 5 minutes per side, until browned.

5. Remove to a paper towel-lined plate to drain.

5. Serve:

1. Let the bacalaitos cool before serving.