Best 5 Bacalao Frito Recipes
Embark on a culinary journey to the vibrant shores of Spain and discover the irresistible allure of Bacalao Frito, a tantalizing dish that captures the essence of Spanish gastronomy. This delectable treat, often referred to as Spanish Fried Cod, is a symphony of flavors and textures that will leave your taste buds dancing with delight.
In this comprehensive guide, we present a collection of carefully curated Bacalao Frito recipes that cater to a wide range of preferences and skill levels. From the classic simplicity of Bacalao Frito Tradicional to the tantalizing nuances of Bacalao Frito con Alioli, each recipe offers a unique interpretation of this beloved dish.
For those seeking a traditional rendition, the Bacalao Frito Tradicional recipe provides a straightforward approach that highlights the natural flavors of the cod. Alternatively, the Bacalao Frito con Alioli introduces a vibrant garlic mayonnaise that adds a delightful savory dimension.
For a touch of elegance, the Bacalao Frito con Salsa Verde recipe incorporates a vibrant green sauce made from fresh herbs, capers, and anchovies, creating a harmonious balance of flavors. And for those who enjoy a hint of spice, the Bacalao Frito con Pimentón recipe infuses the cod with the warmth of smoked paprika, resulting in a dish that is both flavorful and visually appealing.
Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice cooks can achieve culinary success. Additionally, helpful tips and variations are provided to encourage experimentation and personalization of the dish.
So, gather your ingredients, don your apron, and prepare to embark on a culinary adventure that will transport you to the heart of Spain. Let the sizzling sounds of Bacalao Frito fill your kitchen as you create a dish that is not only delicious but also a testament to the rich culinary heritage of Spain.
BACALAíTOS - FRIED CODFISH FRITTERS
Cod Fritters The Puerto Rican Way Bacalaítos are an immensely popular staple in Puerto Rico. All over the island you'll find these cod fritters sold from small roadside kiosks, and any street fair there will usually feature several stands of crispy Bacalaítos.With the help of GOYA® Adobo All-Purpose Seasoning and some garlic, our Bacalaítos recipe yields traditional Puerto Rican cod fritters, prepared as they have been for generations.Origin: Puerto Rico
Time 45m
Yield 30
Number Of Ingredients 8
Steps:
- Step 1 Soak fish in cold water for three hours or overnight in refrigerator. Step 2 Drain; rinse with cold water several times. Step 3 In a saucepan, cover codfish with water, bring to a boil and simmer for 10 minutes. Step 4 Cool, remove skin and bones. Shred the fish. In bowl, make a batter by whisking together the flour, baking powder, Adobo and water. When smooth, mix in the garlic, cilantro and shredded fish. Step 5 In a skillet, heat 1⁄4 inch of oil on medium heat. Drop the batter by spoonful into hot oil and cook until golden brown. Drain on paper towel.
BACALAITOS (CODFISH FRITTERS)
Steps:
- Drain salted cod. Boil fish in 3 cups of the water and the milk until tender, about 20 to 30 minutes. Remove cooked fish from liquid, shred and set aside to cool. Make a batter with the flour, baking powder and remaining water. Add cod, onions, peppers, garlic and cilantro. Deep fry spoonfuls of the batter in oil heated to 350 degrees until golden.
BACCALA FRITTO " FRIED SALT COD"
If your familiar to Baccala, this is a simple and tasty way to serve it! If your not familiar with Baccala it is salted cod and needs to be soaked in water for two days to remove the salt and to reconstitute the fish. With this recipe I have estimated the oil for frying,flour for dredging and the serving size which depends on the size of the fish how big the pieces are cut .
Provided by Antifreesz
Categories European
Time 15m
Yield 4 20
Number Of Ingredients 5
Steps:
- Cut soaked, skinless and boneless Cod into into bite size pieces so they can cook all together quickly in the pan.
- Heat oil in pan,use 1/2 cup or try for 1/2inch at least in pan (depending of size of pan being used).
- While cod is moist but not dripping wet, dredge well in flour.
- Shake off excess and don't worry if patches of flour look to thick.
- With hot oil, fry cold without crowding the pan and turn pieces when lightly golden.
- Drain well on rack or paper towels.
- Serve almost immediately or at room temperature.
- Fry parsley by putting into hot oil for a few seconds or till it becomes crisp.
- Place fish on serving platter with parsley and lemon wedges.
BACALAITOS FRITO (CODFISH FRITTERS)
My Mom would fry up a big batch of Bacalaitos on Saturday afternoons to hold us over until dinner time. With 9 kids this recipe was something she could make quickly...we would stand in line with our napkin ready for Mom to drop our fritter in...Memories! You can find dry salted codfish in Latin, Italian & Greek markets. I prefer...
Provided by Ana Santiago
Categories Seafood Appetizers
Time 25m
Number Of Ingredients 7
Steps:
- 1. In a bowl put the flour, baking powder, pepper and parsley
- 2. Strain the codfish that's been soaking and flake with your hands (or a fork)
- 3. Slowly whisk water into dry ingredients to make a batter
- 4. Add codfish to batter and stir with spatula, scraping bowl as you stir
- 5. Fry by 1/4 or 1/2 cupfuls in hot oil (350 degrees) turning once until nice & golden (don't burn)
- 6. Strain on paper towels, serve immediately.
BACALAITOS - FRIED CODFISH FRITTERS
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
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
Tips:
- Use fresh or frozen codfish fillets. If using frozen fillets, thaw them completely before cooking.
- Soak the codfish fillets in milk for 30 minutes before frying. This will help to remove any excess salt and make the fish more tender.
- Season the codfish fillets with salt, pepper, and paprika before frying. You can also add other seasonings, such as garlic powder, onion powder, or chili powder.
- Dredge the codfish fillets in flour before frying. This will help to create a crispy coating.
- Fry the codfish fillets in hot oil until they are golden brown and cooked through. The fish should flake easily with a fork.
- Serve the bacalao frito with your favorite sides, such as rice, beans, or vegetables.
Conclusion:
Bacalao frito is a delicious and easy-to-make dish that is perfect for a quick and easy meal. The fish is crispy on the outside and tender on the inside, and it is full of flavor. This dish is sure to be a hit with your family and friends.
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