Wednesday, March 11, 2009

Bacalaitos aka Codfish Fritters!

In my house, we were strictly a family stewed-Bacalao eaters. But my husband's family loved to have their Bacalao fried! Bacalaitos will actually be easier to feed to your children cause they'll never know its fish within the batter!

What You Need:
- 1/2 pound of Goya Bacalao.
- 3 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of Pepper
- 1 teaspoon of Garlic Powder
- 3 tablespoons of Achiote Oil (NOTE: achiote oil has quite a process if you try to make it at home. I've yet to see it on my supermarket shelves, but you might have better luck. It's used in this recipe mainly to add a yellow color to the batter, but it's okay if you must do without)
- Goya Corn or Vegetable Oil
- Water

What To Do:
- Rinse the visible salt off of the bacalao.
- Place the Bacalao into a 8 quart pot. Cover with water.
- Allow the water to come to a rolling boil (really really boiling)
- Strain the water from the bacalao. Replace with fresh water.
- Allow that water to come to another rolling boil. (This process allows all of the salt to be removed from the fish).
- Once cooked, use a fork to finely flake the fish.
- Combine all the dry ingredients (flour, baking powder, pepper and garlic powder) in a small bowl.
- Add 1 cup of water to the seasoned flour to make your batter.
- (At this point, you'd add the achiote oil and stir until the color is distributed evenly)
- Add the bacalao to the batter.
- In a frying pan, over medium, add the oil. Make it about 1/4 of an inch deep. When the oil becomes extremely hot (375 degrees), lower the heat.
- Drop 1/8 cup of the batter into the frying pan. It will spread out and look like small silver-dollar pancakes.
- After a 2-3 minutes on each side, remove the Bacalaito, drain on paper towel. Sprinkle with salt and


Total Prep Time: 20-25 minutes
Total Cook Time: 5-6 minutes per fritter.

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