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36

Fried Codfish Fritters

Prep 15 min
Total 35 min
Ingredients 8
Servings 18

I added this recipe to my repertoire as an adult. It is one of my favorites because it always reminds me of the time my husband and I decided to move the metropolitan area of our island, near the capital.This enabled me to learn even more about Puerto Rican cooking, and specifically the artisanal cuisine of an area called Piñones, where I learned to make this recipe. I remember sitting in a kiosco one day watching a cook preparing bacalaítos. Even though it was quite hot out, it was evident that she enjoyed cooking it from the happiness that radiated from within her. This made me want to ask her for her recipe. She happily obliged. Thanks to her now I have this wonderful Piñones Bacalaíto recipe, a dish loved by both locals and tourists alike. MORE + LESS -

Ingredients

1/2

lb salted cod fillets, desalted

1 1/2

cup all-purpose wheat flour*

1 1/2

cup water

to 3 garlic cloves, peeled

1/2

cup cilantro, finely chopped

culantro leaves (recao), finely chopped**

Vegetable oil (for frying)

Salt and pepper, as desired

Directions

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1

Cut salted cod fillet into pieces. Make sure bones have been removed. Soak cod in water for half an hour (or overnight for best results) changing the water two or three times to remove excess salt. Drain, thoroughly pat dry on paper towel. Shred it.
2

In bowl, combine wheat flour with water and mix well to remove all lumps.
3

Crush garlic in a mortar with a little salt and pepper, and add it to the flour. Add shredded codfish and mix well.
4

Heat oil the codfish will be fried on high ( if using an electric fryer place at 375°F, if using a casserole insert a thermometer and let it raise same temperature, if desired), but not on the highest heat.
5

Carefully drop tablespoonfuls into the hot oil. Fry in pairs; this way it’s easier to turn over the fritters, allow fritters to turn golden brown on both sides.

*For extra crispiness, add 1/2 teaspoon of baking powder (optional).

Expert Tips

**Culantro, known as recao in Puerto Rico, is an herb commonly used in Puerto Rican and Dominican cooking. It is different from cilantro in looks and has a stronger flavor.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

I added this recipe to my repertoire as an adult. It is one of my favorites because it always reminds me of the time my husband and I decided to move the metropolitan area of our island, near the capital.This enabled me to learn even more about Puerto Rican cooking, and specifically the artisanal cuisine of an area called Piñones, where I learned to make this recipe. I remember sitting in a kiosco one day watching a cook preparing bacalaítos. Even though it was quite hot out, it was evident that she enjoyed cooking it from the happiness that radiated from within her. This made me want to ask her for her recipe. She happily obliged. Thanks to her now I have this wonderful Piñones Bacalaíto recipe, a dish loved by both locals and tourists alike.