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...
The way my mom makes it is using eggs instead of water. In case the bacalao wasn't soaked the night before , you can boil it for about a minute 2 or 3 times. I'm Dominican but my Puerto Rican husband and his family loved it when I made it that way.
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.