BACALAITOS | CODFISH FRITTERS
A Latin codfish fritter, this flavorful finger food is perfect for gatherings and is completely flavorful and seafood lover approved.
Provided by Neyssa
Categories Appetizer
Time 30m
Number Of Ingredients 12
Steps:
- Rinse fish thoroughly before placing into a bowl of water. Refrigerate for 3 hours, then drain water and add fresh water. Repeat 1 more time.
- Drain water after the second 3 hour round. Place fish into a pot with 3 cups of water and vinegar. Bring water to a boil, lower heat to a simmer and cook for 10 minutes. Remove pot from heat and let water cool.
- Meanwhile, in a large bowl add in remaining ingredients, except for the water.
- Next, using a colander, drain fish into a new bowl, and reserve 1 cup of the salted fish water.
- Using your hands, shred fish as finely as desired.
- Add the 1 cup of salted water to the flour mixture, and mix together. Next, slowly add an additional cup of fresh water to the mixture. For a thinner and crispier bacalaito, add in up to another cup of fresh water. Mix together to form a pancake like batter.
- Next, fold in your fish and let batter sit for ten minutes.
- After 10 minutes, to a frying pan add in 1 1/2 inches of vegetable oil for frying. Once oil is hot, ladle in 1/4 cup of batter, in a long stride to create a long bacalaito.
- Fry until edges are lightly brown, and flip over. Cooking for 2-3 minutes per side, or longer for a crispier bacalaito.
JAMAICAN SALTFISH FRITTERS (STAMP AND GO)
A popular Jamaican appetizer. Just stamp them out in the kitchen, take some for the road and go! Saltcod can be prepared the day before for a quicker cook time. These are also good served with a spicy dipping sauce.
Provided by Monique C.
Categories Appetizers and Snacks Pastries
Time P1DT1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Soak the cod in cold water overnight to rehydrate it and remove excess salt (or see Cook's Note).
- Remove any bones and skin. Flake and shred the fish into small pieces and set aside.
- Sift flour, baking powder, and pepper into a large bowl. Add the diced tomatoes, green onions, and flaked cod. Pour in 1/2 cup water and stir until everything is blended.
- Heat 1/4 inch of oil in a large heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 18.1 g, Cholesterol 43.1 mg, Fat 8.3 g, Fiber 1.2 g, Protein 20.4 g, SaturatedFat 1.1 g, Sodium 2079.4 mg, Sugar 1 g
JAMAICAN CODFISH FRITTERS
Steps:
- Soak salt cod for at least 5 hours, or overnight, changing water several times, prior to cooking.
- Mix flour, garlic powder, baking powder and salt in a bowl. Add chili, scallions, tomato and stir in beaten egg. Add codfish and enough water to make the mixture kneadable. Knead ingredients and shape into 2-inch patties. Fry patties in a bit of oil in a skillet for 2 to 3 minutes until golden brown
BACALAITOS (CODFISH FRITTERS)
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.
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