Codfish Fritters #1 (Bacalaitos)

Norma Carr
Mark La Gasse

(Bacalaitos)

• 1 lb. canned or frozen cod
• 2 c. flour
• 1/2 tsp. baking powder
• 1 tsp. garlic powder
• 2 c. water
• Deep fat for frying

Rinse and drain cod. Break into small pieces. In a large mixing bowl, combine flour, baking powder and garlic powder. Stir in water. Mix in cod. Heat deep fat to 375°. Drop one teaspoonful of batter into hot fat and immediately follow with another spoonful directly on top of the first. Fry until golden brown, about 3 or 4 at a time. Repeat until all of the batter is used. Drain on absorbent paper. Makes 3 dozen fritters.

Variation: Mark La Gasse uses 2 minced garlic cloves and 1 package of Sazon with Annato.