Bacaliaro Fritters (Fried Cod) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This quintessential recipe must be accompanied by scordalia and beet salad- otherwise it's not the same. Ingredients:
1 dried cod fish fillet |
flour |
beer (heineken-my preference) |
corn oil |
Directions:
1. Soak your cod in water overnight, maybe even two nights depending on how big and thick it is. Replace water often.
2. When your cod is desalinated, shred it with your hands or with a fork.
3. In a separate bowl, mix flour and beer, making a thick, slushy batter. I didn't specify any amounts because that depends on the amount of fish you have.
4. Now, throw your fish shreds into the batter and mix.
5. In a large skillet, heat some corn oil (fill about halfway full) on high heat.
6. Plop in a few large spoonfuls of the batter into the oil. Don't put the spoonfuls too close to each other in the skillet- you want separate fritters, not conjoined ones. Turn them over after one side is done.
7. Let them turn golden brown and drain on paper towels.
8. EAT WITH SCORDALIA AND BEETS!
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