I love elboricua.com. This is a great go to site for Puerto Rican Food such as plantain recipes, sauces, main dishes and desserts. Favorite this website for recipes. – Crystal Johnson, MCCN Editor
Message from the El Boricua website:
This website is the internet home of “EL BORICUA” an electronic monthly cultural magazine available on-line only. Both this website and our monthly magazine are dedicated to our descendants, the children of Puerto Ricans -where ever they might be – so that they can remember our culture, learn about their roots and history, and be proud to call themselves Boricuas and Puertorriqueños.
1/4 lb. bacalao filet
3/4 cup flour
1/2 tsp. baking powder
1/3 tsp. salt
3/4 cup bacalao broth
1tsp. black pepper
2 tsp. crushed garlic
oil for frying
Today we can buy processed bacalao that is not “dry” and does not need to soak overnight or boil for hours and hours. Make sure you get the soft bacalao that has been deboned. Sometimes it comes in a wooden box or in platics bags. They have it at some Walmart stores and Fiesta Grocery stores and many others.
Rinse the bacalao and tear into smaller pieces. Boil in plenty of water for about 20 minutes or so. Discard water and add fresh water and boil again for another 20 minutes. Let it cool in the water and save the water. Remove the bacalao and drain in a metal drainer and wait for it to cool down (save the broth). Once cool to the touch, tear the pieces into smaller little tiny pieces and set it aside. If you hold it between your fingers it separates itself.
In a medium bowl combine the flour, baking powder, salt, pepper, and garlic. Add the broth and whisk. The mixture should look like pancake batter. Then add the drained bacalao and whisk again. DO NOT use an electric appliance to stir this stuff because the bacalao will become like fiber and you will end up with a matty mess that will have to be thrown away. I’m speaking from experience here. The batter should look like thin pancake batter. If too thick just add a bit more broth and whisk. If you put too much broth add a bit of flour – just a bit.
Spoon the batter by ½ cup fulls into hot oil. The bacalaitos should be fried over high heat turning only once. They should be golden on both sides. Drain on paper towels before serving. If they are getting too brown too fast lowe heat a bit.
Any extra fish or batter may be refrigerated for a few days or frozen for later use. Remember that this recipe is only for about 10 bacalaitos – so multiply if you must.