Bacalaitos
BY Manfred Kruger
Ingredients
1 pound salted codfish (bacalao)
2 cups flour
2 teaspoons baking powder
1 teaspoon Adobo All Purpose Seasoning with Pepper
2 cups water
1 teaspoon minced garlic or 2 cloves fresh garlic, minced
2 teaspoons fresh cilantro, minced
Vegetable oil for frying
2 cups flour
2 teaspoons baking powder
1 teaspoon Adobo All Purpose Seasoning with Pepper
2 cups water
1 teaspoon minced garlic or 2 cloves fresh garlic, minced
2 teaspoons fresh cilantro, minced
Vegetable oil for frying
Soak fish in cold water for three hours or overnight in refrigerator. 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 bowl, make a batter by whisking together the flour, baking powder, Adobo and water. When smooth, mix in the garlic, cilantro and shredded fish. In a skillet, heat 1/4 inch of oil on medium heat. Drop the batter by spoonfuls into hot oil and cook until golden brown. Drain on paper towels.