This is a variation of a traditional Puerto Rican appetizer, Bacaloa fritters, except, it includes shrimp. Simple to prepare and pleasing to the most complicated palate.
Ready
- 1 lb salted cod fish
- one dozen jumbo shrimp; deveined and de-shelled
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 2 teaspoon baking powder
- 1 handful of chopped cilantro
- 3 cups of cold seltzer water
- Canola oil for frying
Set
- Shallow frying pan
Go
- Mix dry ingredients
- Boil cod fish for 20 min then rinse thoroughly to remove salt or let cod fish sit in water for 2 hours in hot water
- Squeeze water out of cod fish
- Separate cod fish into small morsels
- Mince shrimp
- Add seltzer to dry ingredients
- Add cod fish and shrimp to mixture
- Heat oil to frying temperature
- Place a tablespoon of the codfish and shrimp mixture into oil until golden brown on both sides
- Drain on paper towels before serving