Ingredients:
(serves 12 or more)
Preparation time: Thirty minutes
1 lb codfish fillets
1/2 cup beer (optional), otherwise use water
2/3 cup wheat flour
1 large egg at room temperature
1 onion, diced
1 teaspoonful chopped parsley
1/2 teaspoonful ground garlic
If you have been to Puerto Rico, you must have seen bacalaítos. They are sold at roadside stands along the Rain Forest road (El Yunque) and in most of the kiosks and informal eateries along the Piñones road. Since the process is a bit slow at these places, because only a few can be fried at one time, people make long lines and patiently wait for their tasty bacalaitos.
Procedure:
Unless you are using fresh, unsalted codfish, it is advisable to boil the codfish fillets in water, drain and repeat to remove the excess salt.
Shred the codfish fillets into bits with a fork.
Blend all ingredients together.
Use a deep skillet, half-full of cooking oil. Preheat the oil on medium high heat. Use a ladle to pour the mix slowly into the hot oil. Alter the amounts of mix as needed to produce the right size for your preference.
Remove from the skillet when it appears cooked throughout and the edges begin to curl. Roadside stands hang the fried bacalaitos right over the skillet to let excess oil drip back into the skillet. At home you can also lay each fritter on paper towels to remove excess oil.
Eat while still quite warm. Be ready with more mix. They taste delicious and will have your guests asking for second helpings.
Enjoy!
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