Yield: 60 Fritters
|½ pounds||Codfish, salt|
|2 cups||Flour, all-purpose|
|2 teaspoons||Baking powder|
|1 large||Garlic cloves; crushed|
|1 tablespoon||Annatto oil|
|\N \N||Oil, vegetable; for frying|
Soak the codfish in cold water for 2 hours or longer, according the the saltiness and hardness of the fish. Drain, rinse and place in a small saucepan. Pour boiling water over the fish and allow to stand 5 minutes. Drain. Remove any bones and skin and shred the fish.
Sift the flour and baking powder into a large bowl. Add the garlic, water and annatto oil and mix to a smooth batter. Add the shredded fish and mix well. Heat oil to 370F in a deep fryer or large, heavy saucepan. Fry the the mixture by teaspoonfuls until golden brown.
Drain on paper towels, keep warm and serve hot as hors-d'aeuvres.