Bacalao Fritters
- Total Time
- 15 minutes, plus 1 day's refrigeration
- Rating
- Comments
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Ingredients
- 1½pounds boneless, dry salted bacalao (cod)
- ½cup beer
- 1cup all-purpose flour
- 3cups corn oil, for frying
Preparation
- Step 1
In a large bowl, cover the bacalao with cold water by several inches. Soak, refrigerated, for 24 hours, changing the water every 6 to 8 hours. Drain for the last time and pat dry with paper towels. Use your hands to shred the bacalao finely into a large, clean bowl.
- Step 2
In a separate small bowl, combine the beer with ½ cup of water. Whisk in the flour until no lumps remain. Stir mixture into the shredded bacalao until well combined.
- Step 3
Heat the corn oil in a large, deep skillet over medium-high heat. When the oil is hot, working in batches, use a spoon to mold the fish into flattened balls about 2 inches in diameter. Carefully slip them into the oil (being careful not to overcrowd the pan). Cook, turning once, until golden brown, about 6 minutes. Drain on paper towels. Serve warm with garlic-walnut sauce (see recipe).
Private Notes
Comments
Boiled the bacalao. Makes it tender and the bacalao flakes. Save 1 cup of the boiled bacalao mixture for its flavor and use some to incorporate into the mixture.
Boiled the bacalao. Makes it tender and the bacalao flakes. Save 1 cup of the boiled bacalao mixture for its flavor and use some to incorporate into the mixture.