Crab-Stuffed Bacalaitos with Cilantro and Lime Aioli

Instructions

1. 1

   In a medium skillet, heat the olive oil over medium heat. Sauté half of the garlic, half of the onion, and half of the sweet peppers for 2 to 3 minutes, until fragrant and lightly softened.

2. 2

   Add the crabmeat, oregano, 1/4 teaspoon black pepper, half of the cilantro, and 1 tablespoon lime juice. Cook for 2 minutes, stirring gently. Taste and add a pinch of salt only if needed. Remove from the heat and let the filling cool for 10 minutes.

3. 3

   In a large bowl, combine the all-purpose flour, cornstarch, baking powder, and ground annatto.

4. 4

   Add the flaked cod, the remaining garlic, remaining onion, remaining sweet peppers, remaining black pepper, and half of the remaining cilantro. Gradually pour in the cold water and mix until you have a thick but pourable batter, similar to a thick pancake batter.

5. 5

   In a small bowl, make the aioli by mixing the mayonnaise with the remaining tablespoon of lime juice and the remaining cilantro. Refrigerate while you fry the fritters.

6. 6

   Heat the vegetable oil in a deep skillet or pot to 350°F / 175°C.

7. 7

   To shape each stuffed bacalaíto, place 2 tablespoons of batter on a large spoon or clean palm, add 1 tablespoon of the crab filling in the center, and cover with 1 additional tablespoon of batter, gently sealing the edges so the filling is enclosed.

8. 8

   Carefully slide 2 or 3 stuffed bacalaítos into the hot oil without overcrowding the pan. Fry for 2 to 3 minutes per side, until golden and crisp. Keep the oil temperature between 340°F and 350°F / 170°C and 175°C.

9. 9

   Remove the bacalaítos and drain them on a rack or paper towels. Repeat with the remaining batter and filling.

10. 10

    Serve hot with the lime aioli on the side.