A Crafts Community For Craft Ideas & DIY Projects - Craftster.org
Help | About | Contact | Press | Advertise | Cookie Policy | Terms | Site Map
Welcome, Guest.
Please login or register.
November Crafting Tips & Tricks: Check out Kittykill's latest DIY video, How to Make Glowing Wax Globes!
Total Members: 314,639
Currently Running With Scissors:
188 Guests and 1 User
Home Craftster Community Crafting Articles Craft Tutorials My Craftster Crafting Calendar City Guides Craft Shop

Pages: [1]
Jump to page:
  Show Images Only     Send this topic  |  Print  |  Bookmark  
Topic: ~Salted Cod Fritters (Frituras de Bacalao)~  (Read 4676 times)
Tags for this thread: recipe , fish , bacalao  Add new tag
Share the love... Pin it Submit to reddit
« on: January 01, 2011 10:58:08 PM »

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

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.


Threads you might like:
Pages: [1] Jump to page:
  Send this topic  |  Print  |  Bookmark  
Jump to:  

only results with images
include swap threads
advanced search

Latest Blog Articles
Tute Tuesday: No Fail Fudge
Feed Your Pie Hole
Ah, fall!

Support Craftster
Become a
Friend of Craftster

Buy Craftster Swag
Buy Craft Supplies

Craftster heartily thanks the following peeps...

Follow Craftster...

Powered by MySQL Powered by PHP Powered by SMF 1.1.11 | SMF © 2006-2009, Simple Machines LLC
SimplePortal 2.3.5 © 2008-2012, SimplePortal
Valid XHTML 1.0! Valid CSS!

Copyright ©2003-2017, Craftster.org an Internet Brands company.