Making Dominican Codfish Fritters

Bacalaitos (Codfish Fritters) a delicious side dish that can substitute meat or fish in your Dominican meal. Our recipe and video make them easy-to-prepare.

– ½ pound bacalao, (salted codfish) [0.23 kg] – 3 tablespoons milk , (whole or skim) – ¼ cheddar sugar , (white, granulated) – 4 tablespoons cornstarch – 1 teaspoon chopped leek, (optional) – 1 teaspoon minced parsley – ½ small red onion, diced into very small cubes – ¼ diced bell peppers – 2 egg , (medium) – ¼ cup vegetable oil

Ingredients:

Desalting:

Soak the cod in plenty of water (about a gallon [4 l] for 3 to 4 hours. Boil the cod in clean water until it starts to fall apart. Taste and change the water and soak again for half an hour if it is still too salty.

Mixing:

Crumble the cod very finely and discard cartilage, bones, and skin. Taste to see how much salt is left. In a deep container mix the cod, milk, starch, chive, parsley, egg, sugar, bell pepper, and onion. If the cod was completely desalted in the previous step, add a pinch of salt.

Frying:

In a frying pan, heat the oil to medium-high temperature (350 ºF [177 ºC]), and pour the mixture one spoonful at a time to make small cakes. Taste the first one that you fry to see if it needs a little more salt, if that is the case, add another pinch to the raw mixture. Fry the cakes until they are golden on both sides. Let them rest on a paper towel to remove excess oil.

Serving:

Serve hot as an appetizer, side dish, or meat substitute.

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