Yield: 60 Fritters
| Measure | Ingredient |
|---|---|
| ½ pounds | Codfish, salt |
| 2 cups | Flour, all-purpose |
| 2 teaspoons | Baking powder |
| 1 large | Garlic cloves; crushed |
| 1 cup | Water |
| 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.