Bacalaitos (Codfish Fritters)
½ pound bacalao/salted cod fish fillet
1 ½ cup flour
1 teaspoon Homemade Adobo
1/2 teaspoon black pepper, ground
2 garlic cloves, minced
2 teaspoon cilantro, minced
1/2 teaspoon oregano, dried, crushed
Vegetable oil for frying
1 teaspoon baking powder
1 ½ cup water
Soak fish in cold water for 3 hours or overnight in refrigerator.
Drain. Rinse with cold water several times.
Cut cod fish in 2 inch pieces.
Put cod fish in pot and cover fish with water.
Bring to boil. Simmer for 10 minutes.
Remove from heat, drain, peel skin and take out the bones.
Rinse with fresh water a couple of times.
Squeeze excess water and shred.
In bowl, mix flour, adobo, oregano and baking powder.
Slowly add water and mix with spatula.
When smooth mix in garlic, cilantro, and pepper.
Add shredded cot fish and mix everything well.
Heat large frying pan over medium heat with 1/4 inch of oil.
Drop batter by large cooking spoon fulls into hot oil and
cook until golden brown and crispy. Leave space between fritters during frying.
Remove fritters and place on a paper towel lined plate to drain excess oil.
Puerto Rican Recipes