Puerto Rican bacalaítos

1.Soak salt cod in a large container of water in the fridge overnight, changing water twice. Drain cod and cut in half, then simmer in a large saucepan until fish can be easily pulled apart (25-35 minutes). Drain off water into a bowl placed over ice and leave to chill (15-20 minutes). Cool cod separately, then, when cool enough to handle, finely flake cod, discarding skin and bones, and reserve in a separate bowl.

2.Sieve flour and baking powder into a bowl, then gradually whisk in 250ml chilled cooking water – batter should be thin enough to run off a spoon. Stir in salt cod, oregano and a few good grinds of black pepper.

3.Heat 1cm oil in a large frying pan over high heat. Drop tablespoonfuls of batter carefully into the oil (hot oil will spit) and fry, turning occasionally using 2 spatulas so the fritters don’t splash into the oil, until golden and crisp (2-3 minutes each side). Drain on paper towels and serve warm with lemon wedges.