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Topic: ~Salted Cod Fritters (Frituras de Bacalao)~  (Read 3268 times)
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CubanMother
« on: January 01, 2011 10:58:08 PM »

Salted Cod Fritters in English
Frituras de Bacalao in Spanish
Bolinhos de Bacalhau in Portuguese



Recipe:
1 pound Bacalao (preferably skinless and boneless)
4 eggs, slightly beaten
6 tablespoons flour
1 tablespoon baking powder
3 tablespoons finely diced onion
2 tablespoons chopped parsley (cilantro or scallion)
teaspoon pepper
Vegetable Oil

Place Bacalao is a water bath overnight (changing the water at least 1 time to remove the majority of the salt)
Remove Bacalao from water bath and drain.
Cook Bacalao in fresh water, bring to boil, reduce heat, cover and simmer for 10 minutes.
Drain Bacalao and allow it to cool enough for you to handle.
In a mixing bowl, shred the fish meat removing any skin or bones (if any).
Incorporate the remaining ingredients until well blended.
In a deep fryer, heat vegetable oil over at medium-high heat.
Drop spoon full of Bacalao mixture into oil.
Continue frying until the fritters turn golden brown.
Remove from oil and drain on a paper towel before serving.
Serve with lime wedges or Alioli Sauce

Alioli Sauce
2 tablespoons sherry vinegar
1 egg (fresh) - (old egg would make a runny alioli sauce)
2 tbs chopped garlic
1 cup of extra virgin olive oil
1/2 teaspoon salt

In a blender or food processor, place egg and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. The sauce should be creamy and will have a nice garlic bite.






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