Anweisungen

• 1 - Soak and Prepare the Bacalao:
  Rinse dried salted cod, then soak in cold water for 24 hours, changing the water three times to desalt. Once desalinated, drain, pat dry, and flake into small pieces—discard any bones and skin.
• 2 - Make the Fritter Batter:
  In a mixing bowl, beat eggs. Add flour, baking powder, water, and mix into a smooth batter. Stir in scallions, minced garlic, diced red bell pepper, chopped cilantro, black pepper, and flaked bacalao. Combine well.
• 3 - Heat the Oil:
  Pour vegetable oil into a heavy skillet to about 3 cm depth. Heat oil to 180°C (350°F), testing with a breadcrumb which should sizzle immediately.
• 4 - Fry the Fritters:
  Drop rounded tablespoons of batter into hot oil in batches. Fry for 2-3 minutes per side until golden brown, crisp, and puffed. Remove with slotted spoon and drain on paper towels.
• 5 - Prepare Spicy Sauce:
  In a small food processor or bowl, combine mayonnaise, scotch bonnet, lime juice, honey (if using), and a pinch of salt. Blend until smooth and creamy. Adjust seasoning and chill before serving.
• 6 - Serve:
  Arrange hot torrejitas on a serving plate. Accompany with a generous bowl of spicy sauce for dipping. Eat immediately for best crisp texture!