Start by marinating the bacalao strips in a bowl with olive oil, grated ginger, sliced fresh chilli pepper, sliced garlic, soy sauce, cayenne pepper, bay leaf, fresh thyme and toasted coriander seeds. Mix well and leave to rest for 15 to 20 minutes.

Prepare the batter by mixing the flour, cornflour, baking powder and salt in a bowl. Gradually add sparkling water, stirring until you have a smooth and thick batter.

For the mayonnaise, whisk the egg yolks with mustard and salt, adding olive oil in a thin stream until you have a creamy emulsion. Add the chopped chilli pepper and blend everything until you get the desired texture. Finally, add the chopped chives and mix well.

When ready to fry, heat oil in a saucepan, dip the marinated steaks in the batter and fry until golden brown and crispy.