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The ingredients needed to prepare Bacalaitos ( cod fish fritters ):
- Take boneless cod fish
- You need all purpose flour
- Prepare adobo (goya)
- Provide sazon (goya)
- Get sofrito (use my sofrito recipe)
- Provide black pepper
- Prepare baking powder
- Take corn oil
Instructions to make Bacalaitos ( cod fish fritters ):
- put cod fish in a pot filled with water and boil for 20 minutes
- drain water from pot and refill again with water put to boil for another 20 minutes
- this time drain water into a bowl for later use
- let cod fish cool to room temp
- in a mixing bowl add your flour and baking powder
- break up cod fish up cod fish with your fingers as much as u can and mix into your dry ingredients
- add your sofrito and mix with your hands
- start to add the broth from your mixture (some people tend to use a lot of that broth water I use some and just add regular water you don't want those fritters to be salty)
- mix until you get a nice pancake batter consistency
- now u add sazon adobo and black pepper to taste and mix
- in a frying pan heat up your corn oil to about 375° you want it nice and hot
- start to pour it batter into the frying pan fry till each side is a golden color flipping over only once
- put fritters on a paper towel or on a rack so oil can drain off and your fritters remain crispy
- enjoy
Taste and change the water and soak again for half an hour if it is still too salty. 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, accras in Martinique and fish cakes in Barbados. They are a mixture of flour, codfish and spices deep fried as either flat cakes or round balls. Remove cooked fish from liquid, shred and set aside to cool. Rinse cod under cold water to remove some of the salt.
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