| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Appetizers, Puerto rico, Fish, Upload | 60 | Fritters | |
INGREDIENTS
| 1/2 | lb | Codfish, salt |
| 2 | c | Flour, all-purpose |
| 2 | ts | Baking powder |
| 1 | lg | Garlic cloves; crushed |
| 1 | c | Water |
| 1 | tb | Annatto oil |
| Oil, vegetable; for frying |
INSTRUCTIONS
Soak the codfish in cold water for 2 hours or longer, according the the saltiness and hardness of the fish. Drain, rinse and place in a small saucepan. Pour boiling water over the fish and allow to stand 5 minutes. Drain. Remove any bones and skin and shred the fish. Sift the flour and baking powder into a large bowl. Add the garlic, water and annatto oil and mix to a smooth batter. Add the shredded fish and mix well. Heat oil to 370F in a deep fryer or large, heavy saucepan. Fry the the mixture by teaspoonfuls until golden brown. Drain on paper towels, keep warm and serve hot as hors-d'aeuvres. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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