Preparation:

Unless you are using fresh, unsalted codfish, it is advisable to boil the codfish fillets in water, drain and repeat to remove the excess salt.

Shred the codfish fillets into bits with a fork.

Blend all ingredients together.

Use a deep skillet, half-full of cooking oil. Preheat the oil on medium high heat. Use a ladle to pour the mix slowly into the hot oil. Alter the amounts of mix as needed to produce the right size for your preference. They may be anywhere from cookie size to thin, crispy ten-inch diameter real big ones.

Remove from the skillet when it appears cooked throughout and the edges begin to curl. Roadside stands insert bacalaítos in a long steel stick and hang the fried bacalaítos right over the skillet to let excess oil drip back into the skillet. At home you can also lay each fritter on paper towels to remove excess oil.

Eat while still quite warm. Be ready with more mix.

They taste delicious and will have your guests asking for second helpings.

Related Resources:

By Country
Recipes from Latino Cultures and Iberian cultures, listed by country.

Caribbean Cuisine

Courtesy of: Colleen from Taste of the Islands mailing list
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