Recipe of Award-winning Bacalaitos ( cod fish fritters )

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The ingredients needed to make Bacalaitos ( cod fish fritters ):

1. Take 1 packages boneless cod fish
2. Make ready 3 cup all purpose flour
3. Prepare 1 adobo (goya)
4. Make ready 1 envelope sazon (goya)
5. Make ready 1 tbsp sofrito (use my sofrito recipe)
6. Get 1 black pepper
7. Get 1 tbsp baking powder
8. Make ready 1 corn oil

Originally on the Goya Foods web site. Remove cooked fish from liquid, shred and set aside to cool. Bacalaítos are a pan-Caribbean salt cod fritters. Bacalaítos is the Spanish name used for cod fritters in Dominican Republic and Puerto Rico.

Instructions to make Bacalaitos ( cod fish fritters ):

1. put cod fish in a pot filled with water and boil for 20 minutes
2. drain water from pot and refill again with water put to boil for another 20 minutes
3. this time drain water into a bowl for later use
4. let cod fish cool to room temp
5. in a mixing bowl add your flour and baking powder
6. break up cod fish up cod fish with your fingers as much as u can and mix into your dry ingredients
7. add your sofrito and mix with your hands
8. 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)
9. mix until you get a nice pancake batter consistency
10. now u add sazon adobo and black pepper to taste and mix
11. in a frying pan heat up your corn oil to about 375° you want it nice and hot
12. start to pour it batter into the frying pan fry till each side is a golden color flipping over only once
13. put fritters on a paper towel or on a rack so oil can drain off and your fritters remain crispy
14. enjoy

Bacalaítos are a pan-Caribbean salt cod fritters. Bacalaítos is the Spanish name used for cod fritters in Dominican Republic and Puerto Rico. Bacalaitos (Codfish Fritters) a delicious side dish that can substitute meat or fish in your Dominican meal. Our recipe and video make them Mixing: Crumble the cod very finely and discard cartilage, bones, and skin. Taste to see how much salt is left.

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