This is typically a traditional delicacy that almost every home-cook in Puerto Rico knows how to prepare. It is a simple recipe based on the ingredients that you may use in most fritters; however, the main difference here is the salted codfish. The main goal is to cook them crispy and crunchy on the outside and soft and chewy inside. The only drawback is that you have to soak the cod overnight to remove the salt. Once you do it, the final product in your fridge will produce a good number of meals. See my link below for a prior cod recipe and more info on how to remove the salt.
Approximate Prep and Cooking Time: 30 minutes once the cod is ready to use. Approximate Cost: $5.35 or .35 cents each
Servings: 2 (yields approximately 16 fritters)
1 c. All-Purpose flour (.55)
1 tsp. baking powder (.15)
1 tsp. garlic powder (.15)
1 tbsp. dried cilantro (.15)
1 tsp. dried parsley (.15)
1 envelope of Goya Sazón (.20)
Fresh ground pepper (.15)
1/3 tsp. Adobo Goya (.15)
1 cup of codfish (unsalted, you are only using a fraction of the box) ($2.00)
1 cup of olive oil to cook the fritters ($1.50)
1 c. water
Prepare the codfish according to the box directions. Must be placed in water to remove the salt overnight. (I saved 1 cup when I made my Gazpacho recipe 2 days ago. Done.)
In a glass bowl combine all the dry ingredients and whisk to blend.
Add the water slow in the center of the flour mix and whisk slowly. You are looking for a pancake-like texture, not heavy; however, smooth.
When smooth, and runny without lumps, add the shredded codfish, mix only until blend.
In a frying pan on high, add the olive oil drop big spoonful directly into the hot oil. Cook untouched for several minutes until golden, then carefully turn them to fry on the other side.
Remove from the oil, place them to drain in paper towel, not flat but right up against something to drip the oil. (Let them drain well and serve hot and crunchy.
HACK: Get a super cold beer to wash them down, smile.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.