If your bacalaitos are too thick: Add a splash of water to your batter to thin it out. This will help produce those deliciously crispy edges.
If using fresh cod: Bring 4-6 cups of water to a boil in a stockpot. Add the cod to the water and boil for 15-20 minutes, or until fully cooked through (the fish should no longer be opaque and should reach an internal temperature of 145° F / 62.8° C). Note that you might want to add a half teaspoon or two of salt to the batter if using fresh cod, as it isn't as salty as saltcod.