Bacalaitos (Codfish Fritters)

Posted by On August 11, 2015 0 Comment
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Bacalaitos (Cod Fish Fritters) Recipe

Bacalaitos (Cod Fish Fritters) Recipe

Codfish fritters or Bacalaitos can be found in various versions throughout the islands and are called stamp-and-go in Jamaica, saltfish accra in Trinidad, and fish cakes in Barbados. They are a mixture of flour, codfish and spices deep fried as either flat cakes or round balls. They make a great appetizer.

INGREDIENTS

  • 1/4 lb. bacalao (cod fish)
  • 3/4 cup flour
  • 1/2 tsp. baking powder
  • 1/3 tsp. salt
  • 3/4 cup water
  • 1 garlic clove
  • 2 culantro leaves
  • 1 envelope sazón seasoning
  • Pepper sprinkle
  • Vegetable oil

INSTRUCTIONS

  1. Cut the bacalao into chunks and place in a pot, cover with water and boil on high for 15 minutes. Drain, debone, wash and shred.
  2. In a bowl, combine flour, salt and baking powder. Mix together, then us a fork to make a well in the center. Pour the water slowly and mix to make a thick sauce.
  3. Add the pepper and sazón and stir well.
  4. In a mortar, crush the garlic and culantro leaves. Add to the mix.
  5. Add the shredded bacalao and mix well.
  6. In a frying pan, pre-heat enough vegetable oil to deep fry flat cakes or balls.
  7. Fry the bacalaitos on medium high heat by dropping big spoonfuls in hot oil. Turn when edges become golden brown. Bacalaitos are done when they are completely golden.
  8. Drain on paper towels and let cool for 2 minutes before serving.

 

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