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| Procedure: 1. Clean the salt cod: Remove any small bones and any tough skin from the salt cod, and coarsely shred the fillet into a bowl. 2. Add the flour, baking powder, adobo and cilantro to the bowl, and pour in 3 cups of water. Mix well until a chunky, unified batter that resembles pancake batter forms. 3. In a large frying pan, heat about 1 inch of vegetable oil to 350º F. Using a 2-ounce ladle and with a forward motion, pour the batter, in batches, into the hot oil, to form an elongated, flat fritter. Fry for about 10 minutes, turning occasionally with tongs, until crisp and golden brown. If the fritters happen to stick to the bottom of the pan while frying, use a thin spatula to detach them. Oil bubbling through the fritter during frying is a good indication of a perfectly fried bacalaíto. 4. Remove the bacalaítos from the oil, and set aside to drain on paper towels. Because these fritters are extremely oily, I recommend standing them in a colander or placing them over a cooling rack to drain before serving. Serve immediately. Probably the epitome of Puerto Rico's fritter, bacalaítos are still cooked in their original rustic form along the island's coast. |
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