This bacalaitos recipe makes a great appetizer. Be sure to soak the codfish thoroughly for best results.
½ pound of salt codfish
2 cups of all-purpose flour
2 teaspoons of baking powder
2 cloves of crushed garlic
1 cup of water
1 tablespoon of annatto oil
Vegetable oil for deep-frying
Soak the codfish in cold water for two hours or longer depending on the saltiness and hardness of the fish. Drain and rinse. Place the fish into a small saucepan.
Pour boiling water over the codfish and let sit for five minutes. Drain.
Remove the bones and skin. Shred the fish and set aside.
In a mixing bowl, sift the flour and baking powder. Add the crushed garlic, water and annatto oil. Using a whisk blend until it resembles a smooth batter.
Add to the bowl, the shredded fish and mix well.
Heat the vegetable oil of a deep fryer to 370F or use a large cast iron skillet on medium high heat.
Drop the mixture by the teaspoon until the fritters are golden brown in color. Drain on paper towels and keep warm. Serve immediately.
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