Here is another staple of the Caribbean!
The secret for delicious "bacalaitos" is using some of the water used in boiling the cod fish for the salad, and adding fresh, chopped, cilantro leaves. I usually have these when I make cod fish salad with boiled potatoes.
This mix can last for a few days in the fridge. So save some mix for one of those cold, winter mornings when you long for a summer day at the beach.
- 3-4 ounces of cod fillet (boned, boiled, desalted)
- 1 cup cod fish water
- cilantro leaves or sofrito
- 1 cup of frying oil
- 2 cups all purpose flour
- 2 cups of cold water for the mix
- 1After boiling the cod fish fillet, take a small chunk of fish and shred into flakes with your hands.
- 2Mix in the water, flour, fish flakes, and cilantro or sofrito to make a thick mix. The mix texture should look like cookie dough. Mix until you get the desired consistency.
- 3Set the frying oil in a non-stick skillet to medium high. Use a ladle or large spoon to measure the desired size for the fritters. Pour 3-4 spoons at a time into the frying oil. Watch as it turns golden brown and turn over once. It takes about 30 seconds to fry on each side so work quickly.
- 4Finally, remove the fritter from the oil and place on a plate layered with paper towel to absorb the extra oil.