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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