Start by soaking the bacalao in water for at least 24 hours. Change the water several times to remove excess salt. After soaking, boil the bacalao for about 10 minutes until tender. Drain and let it cool before flaking it into small pieces.
In a mixing bowl, combine the flaked bacalao with diced red onion, bell peppers, chopped chives, and minced parsley. In a separate bowl, whisk together the eggs and milk. Gradually add the cornstarch, mixing until smooth. Pour this mixture over the bacalao and vegetables, stirring until everything is well combined.
In a deep frying pan or skillet, heat the vegetable oil over medium-high heat. To check if the oil is ready, drop a small amount of batter into the oil. If it sizzles, you are good to go!
Using a spoon or small ice cream scoop, drop spoonfuls of the batter into the hot oil. Fry the fritters in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until they are golden brown and crispy.
Once cooked, remove the Bacalaitos from the oil and place them on paper towels to drain excess oil. Serve hot with a side of homemade tartar sauce or your favorite dipping sauce.
