Best 2 Cuban Codfish Fritters Frituritas De Bacalao Recipes

Journey to the heart of Cuban cuisine with our tantalizing Cuban codfish fritters, also known as frituritas de bacalao. These golden-brown morsels are a delectable blend of flavors and textures, featuring tender shredded codfish, aromatic sofrito, and a medley of spices. Embark on a culinary adventure as we unveil the secrets behind this beloved dish, exploring variations that include codfish and potato fritters, and a unique vegetarian version made with green bananas. Discover the art of creating these crispy fritters, perfect for any occasion, whether it's a casual gathering or a festive celebration. Indulge in the delightful taste of Cuban heritage with our curated collection of codfish fritter 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

Ingredients

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.

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

Ingredients

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.

Tips:

For the best results, use fresh codfish. Soak the codfish in cold water for at least 24 hours, changing the water every 8 hours. This will help to remove the salt from the fish.
When preparing the batter, be sure to whisk the eggs and milk together until they are well combined. This will help to create a smooth batter that will coat the codfish evenly.
If you don't have a deep fryer, you can also shallow-fry the codfish fritters in a large skillet. Just be sure to use enough oil so that the fritters are submerged.
Serve the codfish fritters immediately with your favorite dipping sauce. Some popular options include tartar sauce, mayonnaise, or mojo sauce.

Conclusion:

Cuban codfish fritters, also known as frituritas de bacalao, are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be served as a main course. With their crispy exterior and tender, flavorful interior, these fritters are sure to be a hit with everyone who tries them.

Here are some additional tips for making Cuban codfish fritters:

If you want to make the fritters ahead of time, you can fry them and then store them in the refrigerator for up to 2 days. When you're ready to serve them, simply reheat them in a preheated oven or air fryer.
You can also freeze the uncooked fritters for up to 2 months. When you're ready to cook them, simply thaw them overnight in the refrigerator and then fry them as directed.
For a healthier version of the fritters, you can bake them instead of frying them. Simply preheat your oven to 400 degrees Fahrenheit and bake the fritters for 15-20 minutes, or until they are golden brown and crispy.