The theme for our Creative Cooking Crew for May is: Fish n’ Chips and take it some place it’s never been before and make it your own.
We are going to the tropics… to my “Isla del Encanto” Puerto Rico, you lovely Island….
Bacalaitos are one of Puero Rico’s traditional snacks. They are served at the beach, parties and holidays. They are delicious when accompanied by a cold beer.
I used my mandolin to make the chips and deep-fried them until crispy, drained on paper towels and sprinkled with pink salt.
The Bacalaitos are usually served in a round shape. Normally, the original fish n’ chips are battered and fried. We make the batter and add the cooked and flaked cod fish to it.
Yautia Lila being my favorite is speckled with purple and if you boil them they have a lavender hue, but thats another post coming up.
Batata on left – Yautia Lila on right
Yautia Lila on left – Batata on right:
1 lb. salted cod fish or bacalao (about 2 bags)
1-1/2 cups of flour
1-1/2 cups water
2 packages of Sazon Goya with Achiote
1 tablespoon dried oregano
2 garlic cloves minced
1 tsp. baking powder
1/2 tsp. baking soda
1/4 cup of chopped cilantro
salt/pepper to taste
Lard or vegetable oil for deep-frying
Rinse cod and cut into two inch pieces and boil for about 15 minutes to remove excess salt, drain, flake and set aside.
Mix all dry ingredients with water until it has the consistency of pancake batter, if too thick add a bit more water. Add the cod and incorporate into batter.
Heat lard or oil until hot. Drop batter length wise and fry until all sides are crispy, drain and serve immediately.