Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Bacalaitos (Salt Cod Fritters)




Source of Recipe


The Toronto Star


Recipe Introduction


Eat these tasty tidbits hot and fresh, and you will think twice about salt cod. This preserved fish is used in many cuisines and is widely available. Bacalaitos are good dipped in Aji-Li-Mojili Sauce (recipe follows).


List of Ingredients




1/2 lb (225 g) salt cod

1/2 each: red bell pepper, yellow bell pepper, chopped

2 tbsp each: chopped cilantro, chopped onion

3 cloves garlic, minced

1 tsp chili flakes

2 cups all-purpose flour

1 tsp sea salt

1/2 tsp pepper

1/2 tsp baking powder

2 cups water

Corn oil for frying

Recipe



In large pan, cover salt cod generously with cold water and soak overnight. Drain. Cover generously with cold water and bring to boil over high heat. Drain. Again, cover generously with cold water and bring to boil over high heat. Drain. Cool to room temperature.

Using fingers, pull cod into tiny shreds. Place in large bowl. Stir in peppers, cilantro, onion, garlic and chili flakes. Stir in flour, salt, pepper and baking powder. Stir in water until blended. Let sit 30 minutes at room temperature.

Pour oil into large skillet to depth of 1/2 to 3/4 inch. Heat over medium-high until shimmery. Drop about 2 tablespoons of batter for each fritter into skillet. Do not crowd. Fry in batches, turning once, until golden brown and crispy, about 3 minutes. (Reduce heat to medium if necessary.) Drain on paper towels. Serve immediately.

Makes about 35.

Aji-Li-Mojili Sauce

A classic, tangy sauce served with meat, fried fish or tostones. Look for miniature sweet red chilies about the size of jalapeños; they are sold in some supermarkets and specialty shops. Or use fresh pimento chilies, sold in Latin markets.

3 cloves garlic

10 peppercorns

4 miniature sweet red chilies, seeded, cut in pieces

1 tsp salt

2 tbsp lime juice

1/2 cup extra-virgin olive oil

1 tbsp white vinegar (optional)

In blender, finely chop garlic and peppercorns. Add chilies and salt. Chop. Add lime juice. Blend. With machine running, drizzle in oil. Taste. Blend in vinegar (if desired).

Makes about 3/4 cup.