Friturita de Bacalao

Today I begin this blog in earnest making my first two recipes; Frituritas de Bacalao and Frituritas de Malanga. These weren't exactly random selections. Last night Mima happened to pass by the house and not only did she give me her okay but she also gave me two of her most beloved recipes. It was my dad who pressed for me to make these two particular recipes- they are definitely some of his favorites.

First Frituritas de Bacalao;

There are two methods to this recipe; Mima gave me both but more on that later. The first is way more involved were you make the frituritas from scratch. The second is definitely more user friendly, and easier if you are busy, you use the Goya Friturita mix as a base for the recipe. Without further ado the good stuff.

HOMEMADE INGREDIENTS:

Bacalao ( 2 pieces)

2 Cups White Flour

1 Onion

Parsley

1 Egg

Goya seasoning packet with cilantro and Achote

* Begin by washing the bacalao well. Then place the bacalao in a pot of water over medium heat to boil. Once the pot comes to a rolling boil, remove from heat and drain water. Refill the pot (with bacalao still inside) with warm water and put over heat to boil again. Repeat this process 2 more times to remove the excess salt from the bacalao.

* Take bacalao out of the pot, reserving the water. Rip out the meat of the bacalao removing bones and set aside.

* In a medium sized bowl mix; bacalao, 2 cups of white flour, chopped onion, parsley, goya seasoning mix and one egg.

* Add 1 and 1/2 cup of the reserved bacalao water to the mixture mixing well. The mixture should be very runny.

* Heat vegetable oil to high, add mix to HOT oil

* The frituritas should be thin, turn over in heat until browned.

* Remove from heat, and put on plate to cool with paper towel to remove excess oil.

* Enjoy!!

****For those of you looking for a less labor intensive process, frituritas de bacalao can also be made from the goya box mix of course with some additions and tweaks. That recipe is forthcoming. *****