Cuban Codfish Fritters, Frituritas de Bacalao
1 lbsalted de-boned cod fish fillets, soaked 8/10 hours cooked and shredded
2 cwhite all purpose flour
1 smallenvelope goya sazon with achiote
1 tspgarlic powder
1/2 tspground black pepper
2 Tbspfresh cilantro or parsley diced fine
2 cshrimp broth or fish broth
1 tspbaking powder
2 ccanola or corn oil for frying
How to Make Cuban Codfish Fritters, Frituritas de Bacalao
- Soak cod fish the day before between 8/10 hours in large pot covered with cold water. Change water about every two hours finally leaving the cod soak overnight. Next mornring drain water and pour more cold water over the fish bring to a boil. Lower flame simmer for 10 minutes. Drain all of the water out again. With a fork shred the fish leaving it all shredded fine and set aside in a bowl.
- Next make a batter add to a large bowl the flour, baking powder,goya sazon, garlic powder, black pepper, and diced cilantro or parsley, Mix well next add the broth and with a wire wisk mix real good. Lastly add the shredded fish. Incorporate the fish well throughout the batter.
- Heat oil in a large skillet I like to use my cast iron skillet. Drop the batter by the tablespoon full into the hot oil fry each fritter until golden on both sides. Remove to a paper towel lined platter and let drain. Serve immedietly with wedges of sliced lemon or lime or serve along side your favorite dish. Enjoy.
- I do not add any salt to the batter as the fish has some salt in it. Caution be carfull to not remove all of the salt from the cod as it is tasteless and bland with out any salt at all.