Bacalaitos Fried Codfish Fritters Recipes

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BACALAITOS - FRIED CODFISH FRITTERS



Bacalaitos - Fried Codfish Fritters image

This makes a very tasty appetizer! Chill overnight, it makes for a less salty fish. These are served all over Miami and they are so good! Originally on the Goya Foods web site.

Provided by Manami

Categories     Puerto Rican

Time 45m

Yield 30 serving(s)

Number Of Ingredients 8

1 lb salt cod fish
2 cups flour
2 teaspoons baking powder
1 teaspoon adobo seasoning, with pepper (Goya)
2 cups water
1 teaspoon minced garlic clove
2 teaspoons cilantro
oil (for frying)

Steps:

  • Soak codfish in cold water overnight in the refrigerator.(Change the water at least 3 times ~ have also heard that it is good when soaked in milk).
  • Drain, rinse with cold water several times.
  • In a saucepan, cover codfish with water, bring to a boil and simmer for 10 minutes.
  • Cool, remove skin and bones.
  • Shred the fish.
  • In a bowl make a batter by whisking together the flour, baking powder, adobo and water.
  • When smooth, mix in garlic, cilantro and shredded fish.
  • Check for seasoning, if necessary add some more pepper or the adobo with pepper.
  • In a skillet, heat 1/4" of oil on medium heat.
  • Drop the batter by spoonsful into hot oil and cook until golden brown.
  • Drain on paper towel.
  • Enjoy!

Nutrition Facts : Calories 74.6, Fat 0.4, SaturatedFat 0.1, Cholesterol 23, Sodium 1089.2, Carbohydrate 6.5, Fiber 0.2, Protein 10.4

BACALAITOS | CODFISH FRITTERS



Bacalaitos | Codfish Fritters image

A Latin codfish fritter, this flavorful finger food is perfect for gatherings and is completely flavorful and seafood lover approved.

Provided by Neyssa

Categories     Appetizer

Time 30m

Number Of Ingredients 12

1 pound of salted pollock (no skin or bones)
5 cups of water
1 teaspoon of white vinegar
2 cups of all purpose flour
1/4 cup of chopped onions
3 tablespoons of chopped parsley
3 tablespoons of chopped cilantro
1 tablespoon of dried oregano
1/4 teaspoon of Bijol or sazon
1 red bell pepper (finely chopped)
1 tablespoon of homemade sofrito (optional)
1 1/2 teaspoons of baking soda

Steps:

  • Rinse fish thoroughly before placing into a bowl of water. Refrigerate for 3 hours, then drain water and add fresh water. Repeat 1 more time.
  • Drain water after the second 3 hour round. Place fish into a pot with 3 cups of water and vinegar. Bring water to a boil, lower heat to a simmer and cook for 10 minutes. Remove pot from heat and let water cool.
  • Meanwhile, in a large bowl add in remaining ingredients, except for the water.
  • Next, using a colander, drain fish into a new bowl, and reserve 1 cup of the salted fish water.
  • Using your hands, shred fish as finely as desired.
  • Add the 1 cup of salted water to the flour mixture, and mix together. Next, slowly add an additional cup of fresh water to the mixture. For a thinner and crispier bacalaito, add in up to another cup of fresh water. Mix together to form a pancake like batter.
  • Next, fold in your fish and let batter sit for ten minutes.
  • After 10 minutes, to a frying pan add in 1 1/2 inches of vegetable oil for frying. Once oil is hot, ladle in 1/4 cup of batter, in a long stride to create a long bacalaito.
  • Fry until edges are lightly brown, and flip over. Cooking for 2-3 minutes per side, or longer for a crispier bacalaito.

BACALAíTOS - FRIED CODFISH FRITTERS



Bacalaítos - Fried Codfish Fritters image

Cod Fritters The Puerto Rican Way Bacalaítos are an immensely popular staple in Puerto Rico. All over the island you'll find these cod fritters sold from small roadside kiosks, and any street fair there will usually feature several stands of crispy Bacalaítos.With the help of GOYA® Adobo All-Purpose Seasoning and some garlic, our Bacalaítos recipe yields traditional Puerto Rican cod fritters, prepared as they have been for generations.Origin: Puerto Rico

Time 45m

Yield 30

Number Of Ingredients 8

1 lb. GOYA® Boned Salted Codfish (Bacalao)
2 cups flour
2 tsps baking powder
1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
2 cups water
1 tsp. GOYA® Minced Garlic or 2 cloves fresh garlic, minced
2 tsps fresh cilantro, minced
GOYA® Vegetable Oil, for frying

Steps:

  • Step 1 Soak fish in cold water for three hours or overnight in refrigerator. Step 2 Drain; rinse with cold water several times. Step 3 In a saucepan, cover codfish with water, bring to a boil and simmer for 10 minutes. Step 4 Cool, remove skin and bones. Shred the fish. In bowl, make a batter by whisking together the flour, baking powder, Adobo and water. When smooth, mix in the garlic, cilantro and shredded fish. Step 5 In a skillet, heat 1⁄4 inch of oil on medium heat. Drop the batter by spoonful into hot oil and cook until golden brown. Drain on paper towel.

BACALAITOS (CODFISH FRITTERS)



Bacalaitos (Codfish Fritters) image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 30 fritters

Number Of Ingredients 10

1/2 pound salted cod, soaked overnight in 3 cups of milk
4 1/2 cups water
3 cups milk
1 1/2 cups flour
1 teaspoon baking powder
1 small onion, 1/2-inch dice
1 small sweet red pepper, 1/2-inch dice
2 cloves garlic, crushed
1/2 bunch cilantro, chopped
Oil, for frying

Steps:

  • Drain salted cod. Boil fish in 3 cups of the water and the milk until tender, about 20 to 30 minutes. Remove cooked fish from liquid, shred and set aside to cool. Make a batter with the flour, baking powder and remaining water. Add cod, onions, peppers, garlic and cilantro. Deep fry spoonfuls of the batter in oil heated to 350 degrees until golden.

BACALAITOS (COD FRITTERS)



Bacalaitos (Cod Fritters) image

One of Puerto Rico's signature dishes. It can be main, side dish or just an appetizer. The Cod is finely chopped, therefore, the flavor is not so strong. Very high in calories but worth having at least two once a year!

Provided by l0ve2c00k

Categories     Puerto Rican

Time 40m

Yield 12 bacalaitos

Number Of Ingredients 10

1/4 lb cod
3/4 cup flour
1/2 teaspoon baking powder
1/3 teaspoon salt
3/4 cup water
1 garlic clove
2 leaves culantro (cilantro)
1 (2 g) package sazon goya con culantro y achiote
pepper, to taste
1/2 cup vegetable oil

Steps:

  • Cut the cod fish in small chunks, place in a pot, cover with water and boil on high for 15 minutes.
  • Drain, debone, wash and shred.
  • In a bowl, combine flour, salt and baking powder.
  • Make a little well in the center. Pour the water slowly and mix to make a thick like sauce.
  • Add the pepper and sazón and stir well.
  • In a mortar, crush the garlic and culantro leaves. Add to the mix.
  • Add the shredded bacalao and mix well.
  • In a frying pan, pre-heat the vegetable oil.
  • Fry the bacalaitos on high heat by dropping big spoonfuls in hot oil.
  • Turn as needed.
  • Bacalaitos are done when they are golden.
  • Drain in paper towels.

Nutrition Facts : Calories 117, Fat 9.2, SaturatedFat 1.2, Cholesterol 4.1, Sodium 85.3, Carbohydrate 6.1, Fiber 0.2, Protein 2.5

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