"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Bacalaitos (Codfish Fritters) Recipe

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This recipe for Bacalaitos (Codfish Fritters), by , is from Memories are Made in the Kitchen , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Amanda Martinez

Category:
Category:

Ingredients:  
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 (cilantro)
1 envelope sazón seasoning
Pepper sprinkle

Vegetable oil for frying

Directions:
Directions:
1. Cut the bacalao in chunks, place in a pot, cover with water and boil on high for 15 minutes.
2. Drain, debone, wash and shred.
3. In a bowl, combine flour, salt and baking powder.
4. Make a little well in the center. Pour the water slowly and mix to make a thick like sauce.
5. Add the pepper and sazón and stir well.
6. In a mortar, crush the garlic (a pilonazo) and culantro leaves. Add to the mix.
7. Add the shredded bacalao and mix well.

In a frying pan, pre-heat lots of vegetable oil.

Fry the bacalaitos on high heat by dropping big spoonfuls in hot oil.

Turn as needed.

Bacalaitos are done when they are golden.

Drain in paper towels and let them cool before biting into them.

 

 

 

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