Bacalaitosfriedcodfishfritters Recipes

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!

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.

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.

Steps:

• In a large bowl, cover the bacalao with cold water by several inches. Soak, refrigerated, for 24 hours, changing the water every 6 to 8 hours. Drain for the last time and pat dry with paper towels. Use your hands to shred the bacalao finely into a large, clean bowl.
• In a separate small bowl, combine the beer with 1/2 cup of water. Whisk in the flour until no lumps remain. Stir mixture into the shredded bacalao until well combined.
• Heat the corn oil in a large, deep skillet over medium-high heat. When the oil is hot, working in batches, use a spoon to mold the fish into flattened balls about 2 inches in diameter. Carefully slip them into the oil (being careful not to overcrowd the pan). Cook, turning once, until golden brown, about 6 minutes. Drain on paper towels. Serve warm with garlic-walnut sauce (see recipe).

Steps:

• Combine the salt cod, onion, garlic, and pepper in a bowl and mix well with a wooden spoon. Add the flour and stir a few times, then beat in the eggs one at a time. Add about 1/2 cup water and stir until a batter forms-it should be a bit thicker than pancake batter, but not much-then stir in the parsley.
• Let the mixture rest while you put about 3 inches of oil in a deep saucepan and heat it over medium high to 350°F (a drop of the batter will sizzle energetically but not violently). Using a tablespoon, gently drop spoonfuls of the cod mixture into the oil and fry, turning once, until golden brown, 3 to 5 minutes. Work in batches, taking care not to crowd the fritters.
• Drain on paper towels and serve with lime wedges or keep in a warm oven until ready to serve.
• Spanish Shrimp Fritters
• Substitute 1 pound shrimp, peeled, and ground, for the salt cod.
• Indian Shrimp Fritters
• Substitute 1 pound shrimp, peeled and ground, for the salt cod. Add 1 teaspoon ground cumin and 1 teaspoon ground turmeric to the shrimp, onion, garlic, and pepper mixture. Substitute 2 hot green chiles, stemmed, seeded, and minced, for the parsley.