Codfish Fritters #2 (Bacalaitos Fritos)

Chrisanta Aguilar
Hilo, Hawaii

• 1 lb. dried salted codfish
• 1½ c. all-purpose flour
• 1½ tsp. baking powder
• ½ tsp. ground black pepper
• 1 (12-oz.) can undiluted evaporated milk
• 4 lg. cloves garlic, minced
• ⅓ c. Chinese parsley, chopped
• ⅓ c. green onion, finely sliced
• ½ tsp. dried oregano leaves, crushed
• 2 c. vegetable oil

To soak codfish: Place the codfish in a bowl and cover it with cold water for 8 to 10 hours, depending on the thickness and quality of the codfish. Change the water every 2 hours to remove saltiness. There is no need to refrigerate it. Drain the fish again. Remove any skin and bones. Using the hands, gently squeeze codfish to remove excess water. Shred and set aside until ready to use. Preparing batter: In a bowl, whisk together the flour, baking powder and pepper. Gradually add the evaporated milk, ½ cup at a time, mixing well after each addition to avoid lumps. Stir in the garlic, Chinese parsley, green onions, oregano and shredded codfish; mix well. Frying: In a heavy, deep skillet or a deep fryer, heat oil to 375°. Gently drop batter by rounded tablespoonfuls into the oil. Fry a few at a time for about 5 to 7 minutes or until golden brown and crisp. Drain on paper towels.