Bacalaitos w/ Garlic and Parsley Recipe
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Ingredients
- 6 cod fillets
- sea salt (about 1.5 tbsp)
- 1 and 3/4 cup of flour
- 1 tsp baking powder
- 1 and 3/4 cups water
- goya adobo seasoning
- 1/4 cup chopped parsley
- 4 cloves garlic chopped
- olive oil
- cooking oil for frying
How to make Bacalaitos w/ Garlic and Parsley
Traditionally, salted cod is used for this recipe, but for the sake of everyone's blood pressure, I used fresh cod and salted the water in which it's cooked. The result: salted cod that isn't overly salty.
1. Fill a large pot halfway with water and bring to a rolling boil. Add sea salt, stir and then add cod. Lower fire to a medium-high.
2. In a large mixing bowl, mix flour, baking powder and water. You want the consistency of a thick pancake batter. Set aside.
3. When fish is cooked, remove from water and shred. Season with goya adobo, then add garlic and parsley. Pour about 1 tbsp olive oil over the mixture, then add to the flour mixture.
4. Heat oil in a frying pan and fry mixture into round forms (not too thick-- the cakes will puff because of the baking powder).
5. Optional dipping sauce: apple cider vinegar with fresh ground pepper.
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This looks really delicious.