Bacalaitos Recipe 465

BACALAITOS | CODFISH FRITTERS

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.

BACALAITOS (COD FRITTERS)

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.