Best Cuban Codfish Fritters Frituritas De Bacalao Recipes

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CUBAN CODFISH FRITTERS, FRITURITAS DE BACALAO



Cuban Codfish Fritters, Frituritas de Bacalao image

These little cod fish fritters are delicious. They make great appetizers or just served alongside a meal they are wonderful. Crispy on the outside and soft on inside. They are fragrant and once you start eating them you cannot stop they are that good. You can make a dip of mayo, ketchup, lime juice and horseraddish and serve with...

Provided by Juliann Esquivel

Categories     Other Side Dishes

Time 8h20m

Number Of Ingredients 9

1 lb salted de-boned cod fish fillets, soaked 8/10 hours cooked and shredded
2 c white all purpose flour
1 small envelope goya sazon with achiote
1 tsp garlic powder
1/2 tsp ground black pepper
2 Tbsp fresh cilantro or parsley diced fine
2 c shrimp broth or fish broth
1 tsp baking powder
2 c canola or corn oil for frying

Steps:

  • 1. Soak cod fish the day before between 8/10 hours in large pot covered with cold water. Change water about every two hours finally leaving the cod soak overnight. Next mornring drain water and pour more cold water over the fish bring to a boil. Lower flame simmer for 10 minutes. Drain all of the water out again. With a fork shred the fish leaving it all shredded fine and set aside in a bowl.
  • 2. Next make a batter add to a large bowl the flour, baking powder,goya sazon, garlic powder, black pepper, and diced cilantro or parsley, Mix well next add the broth and with a wire wisk mix real good. Lastly add the shredded fish. Incorporate the fish well throughout the batter.
  • 3. Heat oil in a large skillet I like to use my cast iron skillet. Drop the batter by the tablespoon full into the hot oil fry each fritter until golden on both sides. Remove to a paper towel lined platter and let drain. Serve immedietly with wedges of sliced lemon or lime or serve along side your favorite dish. Enjoy.
  • 4. I do not add any salt to the batter as the fish has some salt in it. Caution be carfull to not remove all of the salt from the cod as it is tasteless and bland with out any salt at all.

CUBAN CODFISH AND POTATOE FRICASEE, BACALAO CON PAPAS



Cuban Codfish and Potatoe Fricasee, Bacalao Con Papas image

I first tasted this codfish fricasee when I first married. My mother-in-law who is a fantastic cook introduced me to this incredible codfish fricasee. It is delicious and made with potatoes and a sauce to die for. The prep time is long but not hard. You have to de-salt the fish a day before about 8/10 hours. However once that...

Provided by Juliann Esquivel

Categories     Fish

Time 8h30m

Number Of Ingredients 21

4 medium potaotes, washed and boiled whole with the skin on. boil until just tender.
1 lb de-boned salted codfish fillets. soak the day before and overnight changing water several times. cod should be de-salted and cooked and shredded.
1/4 c olive oil, extra virgin
1 large sweet vidalia onion diced small
1 medium sweet green pepper diced small
1/4 c diced parsley
1/4 c diced cilantro
1/4 c good white table wine
4 large cloves fresh garlic smashed or put through a garlic press
1 large bay leaf
1 tsp dried oregano
1/2 tsp ground cumin powdeer
12 medium stuffed manzanilla olives with red pimentos
2 Tbsp capers
2 small 8 ounce cans of tomato sauce total 16 oz
1 Tbsp wine vinegar
1 c shrimp broth or fish broth
1 tsp garlic powder
1 small packet goya sazon seasoning with achiote
1/2 tsp fresh ground black pepper
4 Tbsp shrimp cocktail sauce

Steps:

  • 1. The day before soak your de-boned cod fillets changing the cold water every two hours throught out the day. Before going to bed drain the water again add cold water and leave soaking overnight. The next day drain the water again add more cold water and bring to a boil, once boil starts lower the flame and simmer for 10 minutes. Remove fish from the pot and add the potatoes boil until just tender. Remove potatoes from the pot and let cool. While potatoes are cooking break fish up into pieces. Do not shredd leave in small pieces. Set aside in a dish. When ptatoes are done let cool and peel as if you were making potatoe salad. When potatoes are peeled slice potatoes in small slices. Set potatoes in another dish and proceed to make the fricasee sauce.
  • 2. In a large skillet heat olive oil add the diced veggies onion, green pepper, fresh smashed garlic, parsley and cilantro. Saute until the onion is transparent and limp. Now add and deglaze with the wine. Next add the tomato sauce, vinegar, cocktail sauce, olives and capers. Continue to saute for two minutes. Now add all the seasonings. oregano, bay leaf, cumin powder, garlic powder, Goya sazon packet, black pepper and the fish broth. Continue to cook for about 5 minutes. Taste the sauce to make sure if it has enough seasonings. Do not add any salt as the cod has some salt in it. Somtimes I like to add just a touch of cayanne pepper but that is optional. Let sauce simmer for about 5 more minutes.
  • 3. Now take the cod and mix into the sauce real well being careful not to break it up. Try to leave the pieces whole. Mix it into the sauce gently. After mixing in the fish add the potatoes and mix in again very gently carfull not to break up the potatoes. Throughly mix everything with the sauce. Now taste to see if it has enough salt. You may need to add just a touch of Sea salt but just a touch. You cod should still have enough salt. When making the taste test taste a piece of the fish with the sauce.
  • 4. Serve alongside or on top of white Cuban rice. In my picture above I served on top of white rice with cod fritters and stuffed plantain cups with shrimp on the side. Hope you enjoy these recipes I have posted all three for you to see. LOL

BACALAITOS - FRIED CODFISH FRITTERS



Bacalaitos - Fried Codfish Fritters image

This makes a very tasty appetizer! Chill overnight, it makes for a less salty fish. These are served all over Miami and they are so good! Originally on the Goya Foods web site.

Provided by Manami

Categories     Puerto Rican

Time 45m

Yield 30 serving(s)

Number Of Ingredients 8

1 lb salt cod fish
2 cups flour
2 teaspoons baking powder
1 teaspoon adobo seasoning, with pepper (Goya)
2 cups water
1 teaspoon minced garlic clove
2 teaspoons cilantro
oil (for frying)

Steps:

  • Soak codfish in cold water overnight in the refrigerator.(Change the water at least 3 times ~ have also heard that it is good when soaked in milk).
  • Drain, rinse with cold water several times.
  • In a saucepan, cover codfish with water, bring to a boil and simmer for 10 minutes.
  • Cool, remove skin and bones.
  • Shred the fish.
  • In a bowl make a batter by whisking together the flour, baking powder, adobo and water.
  • When smooth, mix in garlic, cilantro and shredded fish.
  • Check for seasoning, if necessary add some more pepper or the adobo with pepper.
  • In a skillet, heat 1/4" of oil on medium heat.
  • Drop the batter by spoonsful into hot oil and cook until golden brown.
  • Drain on paper towel.
  • Enjoy!

Nutrition Facts : Calories 74.6, Fat 0.4, SaturatedFat 0.1, Cholesterol 23, Sodium 1089.2, Carbohydrate 6.5, Fiber 0.2, Protein 10.4

FRITURAS DE BACALLAO (COD FISH FRITTERS)



Frituras de Bacallao (Cod Fish Fritters) image

My late grandfathers favorite...If it were up to him, he would of eaten these everyday.....and who could blame him?, delicioso....

Provided by Monika Rosales @THEDEVOTEDCOOK

Categories     Other Breakfast

Number Of Ingredients 9

1 pound(s) salted cod
2 cup(s) flour
1 1/2 cup(s) water
1 small finely chopped onion
1/2 teaspoon(s) baking powder
1/2 cup(s) chopped parsley
1 pinch(es) yellow food coloring (bijol)
1 - egg
1 cup(s) vegetable oil

Steps:

  • soak the salted cod fish to get rid of the salt. add fresh water to a pot and boil for 30 mins. drain, and add fresh water and boil again 15 mins.
  • meanwhile, in a large bowl, mix together the rest of the ingredients...to the consistency of a batter.
  • flake the cod and add to mixture...let stand in refrigerator at least 1 hour.
  • add the vegetable oil to a pan, on med-high...add spoonfuls of the mixture, do not overcrowd the pan, treat as you would a pancake, when it bubbles up a bit, turn over till lightly golden brown.

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