Prep 45 mins
Cook 0 mins
This makes a very tasty appetizer! Chill overnight, it makes for a less salty fish. These are served all over Miami and they are so good! Originally on the Goya Foods web site.
- 1 lb salt cod fish
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon adobo seasoning, with pepper (Goya)
- 2 cups water
- 1 teaspoon minced garlic clove
- 2 teaspoons cilantro
- oil (for frying)
- Soak codfish in cold water overnight in the refrigerator.(Change the water at least 3 times ~ have also heard that it is good when soaked in milk).
- Drain, rinse with cold water several times.
- In a saucepan, cover codfish with water, bring to a boil and simmer for 10 minutes.
- Cool, remove skin and bones.
- Shred the fish.
- In a bowl make a batter by whisking together the flour, baking powder, adobo and water.
- When smooth, mix in garlic, cilantro and shredded fish.
- Check for seasoning, if necessary add some more pepper or the adobo with pepper.
- In a skillet, heat 1/4" of oil on medium heat.
- Drop the batter by spoonsful into hot oil and cook until golden brown.
- Drain on paper towel.
yes, Im Puerto Rican but needed a recipe on bacalaitos cause mami would make them but I didnt pay any atencion and she never use measuring cup. I made bacalaitos the other day and it was excellent even my husband, mother in-law and greatgrandmom said it was delicioso... thanks to your recipe... from Jacksonville FL...
I am portugese and I remember my mom using cooked potatoes to hold the fish batter and make it a little stiffer. I will try this recipe nd see how it works out.
I made this for my Puerto Rican boyfriend last night and he literally ate himself sick, they were so unbelievably delicious. This was my very first attempt and since I don't eat fish, I had to rely on the recipe without tasting. I soaked de-boned salt fish in milk (like my Jamaican family does it for salt-fish fritters) for a few hours, although I admit I forgot to change the liquid more than once.
In addition to the Adobo seasoning, I also used 1 packet of Goya sazon (con culantro y achiote). For cilantro, I used the fresh leaves from my garden and I used 2 cloves of garlic, minced. My boyfriend says that his mom's were thinner and crunchier but mine are just as delicioso y rico. In the photo you can see how big I made them!