Bacalaitos | Codfish Fritters - Latina Mom Meals

Updated at: Fri, 29 Nov 2024 14:58:26 GMT

Step 1

Prep Time

Step 2

25 minutes minutes

Step 3

Rinse fish thoroughly before placing into a bowl of water. Refrigerate for 3 hours, then drain water and add fresh water. Repeat 1 more time.

Step 4

Drain water after the second 3 hour round. Place fish into a pot with 3 cups of water and vinegar. Bring water to a boil, lower heat to a simmer and cook for 10 minutes. Remove pot from heat and let water cool.

Step 5

Meanwhile, in a large bowl add in remaining , except for the water.

Step 6

Next, using a colander, drain fish into a new bowl, and reserve 1 cup of the salted fish water.

Step 7

Using your hands, shred fish as finely as desired.

Step 8

Add the 1 cup of salted water to the flour mixture, and mix together. Next, slowly add an additional cup of fresh water to the mixture. For a thinner and crispier bacalaito, add in up to another cup of fresh water. Mix together to form a pancake like batter.

Step 9

Next, fold in your fish and let batter sit for ten minutes.

Step 10

After 10 minutes, to a frying pan add in 1 ½ inches of vegetable oil for frying. Once oil is hot, ladle in ¼ cup of batter, in a long stride to create a long bacalaito.

Step 11

Fry until edges are lightly brown, and flip over. Cooking for 2-3 minutes per side, or longer for a crispier bacalaito.

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