PREPARATION

Gather all the necessary ingredients and utensils.
Finely chop the leek and the cilantro.
Dice the onion into brunoisette (very small cubes).

DESALT THE COD

Soak the cod in cold water for at least 1 hour. The longer, the better to remove the salt.
Drain and rinse several times with cold water.
In a pot, cover the cod with water and simmer over low heat for about 10 minutes, until it starts to flake apart.
Let it cool, then remove the skin and bones.
Shred the cod, change the water, rinse again, and let it drain.

PREPARE THE BATTER

In a deep bowl, mix the flour, milk, egg, and sugar very well until you get a smooth batter.
Add the shredded cod and the rest of the chopped ingredients, mixing evenly.
Taste the batter and adjust salt if needed.

FRY THE BACALAITOS

Heat enough oil in a caldero or frying pan over medium heat.
Spoon the mixture into the oil, forming small fritters.
Fry a maximum of four fritters at a time to keep the oil from cooling too much.
Cook until golden on both sides, being careful not to burn them.
Remove the fritters with a slotted spoon and place them on paper towels to drain excess oil.