Recipe

Puerto Rican bacaloa codfish & shrimp fritters

50 min • 4 to 6 servings •

A plate of golden-brown, crispy vegetable fritters with herbs, placed on a kitchen counter near a stove and a bowl of chopped green herbs.

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

appetizers cod fish fritters shrimp

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