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.
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!