bacalaitos
- Categories
- Spain
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Dried salt codfish (bacalao) |
| 3 eaches | Scallions, chopped |
| 1 medium | Green pepper, chopped |
| 1 small | Red onion, chopped |
| 2 eaches | Eggs |
| 2 cups | Flour |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Black pepper |
| 1 each | Packet Sazon con culantro y achiote |
| Corn oil for frying |
PREPARE CODFISH: Soak in cold water overnight. Drain; rinse with cold water several times. Cover with cold water in saucepan, bring to boil & continue boiling 10 mins. Cool; remove skin, &bones. Reserve 1 C liquid. BATTER: Puree vegetables in processor; set aside. Process eggs & codfish together. Combine the two mixtures. In a large bowl, combine remaining ingredients; mix in vegetable-egg mixture. If necessary, use the reserved codfish liquid to moisten. Heat oil. Drop mixture by spoonfuls; fry to golden brown. Drain on papertowels.
Makes approx 25 fritters.Subj: Tembleque begins to boil. Cover, simmer 30 mins. Serves 4Subj: Bacalaitos
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