Ingredients for Bacalaitos Fried Codfish Fritters
- Salt Cod Fish
- Flour
- Baking Powder
- 1 tablespoon adobo seasoning (or to taste)
- Water
- Minced Garlic Clove
- Cilantro
- Oil
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How to Make Bacalaitos Fried Codfish Fritters
- Desalt the cod: Place the cod in a large bowl and cover with cold water. Refrigerate for at least 12 hours, changing the water every 4-6 hours to remove excess salt.
- Shred the cod: Once desalted, drain the cod and shred it into small, thin pieces using your hands or a fork.
- Combine wet ingredients: In a large bowl, whisk together the eggs, milk, and adobo seasoning until well combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Do not overmix.
- Add the cod: Gently fold in the shredded cod until evenly distributed throughout the batter.
- Heat oil: Heat about 1 inch of vegetable oil in a large, heavy-bottomed skillet or pot over medium-high heat. The oil is ready when a small piece of batter dropped in sizzles immediately.
- Fry the fritters: Carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Drain and serve: Remove the cooked fritters from the oil using a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauce, such as mojo or aioli. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
0g
Fat
0g
Carbs
2g
