BACALAíTOS - FRIED CODFISH FRITTERS
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
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.
CUBAN CODFISH FRITTERS, FRITURITAS DE BACALAO
These little cod fish fritters are delicious. They make great appetizers or just served alongside a meal they are wonderful. Crispy on the outside and soft on inside. They are fragrant and once you start eating them you cannot stop they are that good. You can make a dip of mayo, ketchup, lime juice and horseraddish and serve with...
Provided by Juliann Esquivel
Categories Other Side Dishes
Time 8h20m
Number Of Ingredients 9
Steps:
- 1. Soak cod fish the day before between 8/10 hours in large pot covered with cold water. Change water about every two hours finally leaving the cod soak overnight. Next mornring drain water and pour more cold water over the fish bring to a boil. Lower flame simmer for 10 minutes. Drain all of the water out again. With a fork shred the fish leaving it all shredded fine and set aside in a bowl.
- 2. Next make a batter add to a large bowl the flour, baking powder,goya sazon, garlic powder, black pepper, and diced cilantro or parsley, Mix well next add the broth and with a wire wisk mix real good. Lastly add the shredded fish. Incorporate the fish well throughout the batter.
- 3. Heat oil in a large skillet I like to use my cast iron skillet. Drop the batter by the tablespoon full into the hot oil fry each fritter until golden on both sides. Remove to a paper towel lined platter and let drain. Serve immedietly with wedges of sliced lemon or lime or serve along side your favorite dish. Enjoy.
- 4. I do not add any salt to the batter as the fish has some salt in it. Caution be carfull to not remove all of the salt from the cod as it is tasteless and bland with out any salt at all.
FRITURAS DE BACALLAO (COD FISH FRITTERS)
My late grandfathers favorite...If it were up to him, he would of eaten these everyday.....and who could blame him?, delicioso....
Provided by Monika Rosales @THEDEVOTEDCOOK
Categories Other Breakfast
Number Of Ingredients 9
Steps:
- soak the salted cod fish to get rid of the salt. add fresh water to a pot and boil for 30 mins. drain, and add fresh water and boil again 15 mins.
- meanwhile, in a large bowl, mix together the rest of the ingredients...to the consistency of a batter.
- flake the cod and add to mixture...let stand in refrigerator at least 1 hour.
- add the vegetable oil to a pan, on med-high...add spoonfuls of the mixture, do not overcrowd the pan, treat as you would a pancake, when it bubbles up a bit, turn over till lightly golden brown.
BACALAíTOS
The savory salt cod fritters called bacalaítos are one of Puerto Rico's most popular street food specialties. Though also available at restaurants and regularly made at home, the best versions of the savory and crispy pancake-sized disks are best eaten hot out of the fryer from one of the hundreds of road and beachside food shacks and kiosks found throughout the island. With a crisp exterior, soft and fluffy inside and an explosion of salty savory flavor in every bite, they're the perfect treat after a long day at the beach. Bacalaítos are easy to make, but do require a little patience and planning because the salt cod needs at least 8 hours of soaking and a quick 20-minute boil before it's ready to be used. I know it might be tempting to try to skip the soak, but doing so will leave you with an unpalatably salty dish. Fortunately, once the cod is ready, it only takes about 15 or so minutes before you'll be able to taste that first crispy bite.
Provided by Alejandra Ramos
Categories side-dish
Time 8h50m
Yield About 12 bacalaítos
Number Of Ingredients 11
Steps:
- Prepare the fish: Rinse the salt cod under cold running water for 1 minute to remove any loose salt, then place in a large bowl or container and submerge completely in cold water. Cover and let soak in the refrigerator 8 hours or overnight.
- After soaking, drain, rinse again under cold running water then place in a large pot and cover with water. Boil for 20 minutes. Drain, place in a large mixing bowl and use two forks to shred the fish.
- Add the garlic, onions, red peppers, cilantro, oregano, cumin and 1 teaspoon pepper. Toss until evenly combined. Taste the mixture and adjust seasoning with salt if needed (as salt cod brands vary, some may retain more salt after soaking than others; be sure to taste until the mixture is pleasantly salty).
- Pour 1 inch of oil into a heavy-bottomed skillet or Dutch oven and set over high heat until the oil shimmers and a deep-fry thermometer reaches 350 degrees F. Line a baking sheet with parchment paper or paper towels and top with a wire cooling rack if desired.
- While the oil heats, add the flour and baking powder to the cod mixture and stir until evenly combined. Add water, about 1/2 cup at a time, until the batter resembles a pancake batter (usually about 1 1/2 to 2 cups total).
- Working in batches, spoon about 1/3 cup batter into the hot oil, spreading it out as you pour to create a 3- to 4-inch round disk. Repeat with 1 to 2 more scoops of batter per batch, leaving about 2 inches between each bacalaíto. Fry 2 minutes on one side, then use tongs to turn and fry until the fritters are cooked through and golden, about 1 minute more. Use tongs to transfer the bacalaítos to the prepared baking sheet. Repeat with rest of batter, adding more oil as needed. Serve immediately.
BACALAíTOS (FRITURAS DE BACALAO) RECIPE
Provided by á-162160
Number Of Ingredients 8
Steps:
- 1. Remoje el bacalao en agua fría por tres horas o un día antes en la nevera. Escurra y enjuague varias veces con agua fría. 2. En un olla, coloque el bacalao y cubralo con agua fría, hierva por 10 minutos. 3. Enfríe, quítele la piel y las espinas. Desmenúcelo. 4. En un recipiente hondo y grande mezcle la harina, el polvo de hornear, el adobo y el agua. Cuando la mezcla este suave, añada el ajo, el cilantro y el bacalao desmenuzado. 5. En una sartén, caliente 1/4 pulgada de aceite a temperatura de freír. Vierta la mezcla por cucharadas y fría hasta dorar. Retire con un cucharón de freír, escurra en papel toalla y sirva caliente. Salen aproximadamente 30 frituras Lugar de origen: Puerto Rico
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