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

1. Mix dry ingredients
2. 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
3. Squeeze water out of cod fish
4. Separate cod fish into small morsels
5. Mince shrimp
6. Add seltzer to dry ingredients
7. Add cod fish and shrimp to mixture
8. Heat oil to frying temperature
9. Place a tablespoon of the codfish and shrimp mixture into oil until golden brown on both sides
10. Drain on paper towels before serving