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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!