Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

A great treat from !

******************************

Please Fave the Original Submission: https://www.furaffinity.net/view/14223789/

Another international dish from sabresage !

******************************


Pretty popular recipe in Puerto Rico (and many other spanish cultures). It's salted cod fish mixed with a batter and then deep fried into disks and eat as they come out (they will stale pretty quickly). Very, VERY easy to make. This recipe will make about 30 large (3 inches) or up to 50 small (1 1/2 inches) disks. These are finger foods meant to be enjoyed with a group over beer or evening quality coffee.

Ingredients

About 2 quarts of any Batter/Beer batter to your personal liking
About 3 fillets of dry salted cod (in spanish markets, you'll see it as Bacalao) *You can also use fresh cod or any other white fish
Vat of oil with 3 inches from the bottom, I use canola for this sort of frying

For the cod, wash the salt off ***about a day before cooking*** and leave soak in water, replacing once or twice.

On the day of cooking, boil the cod for about 10 minutes. During that time, make your batter in a bowl. Once the cod is thoroughly cooked, drain it and shred in with a fork and then add it to the batter.

Heat the vat of oil until water can sizzle off it. Using a tablespoon (or the larger dinner spoon), scoop the mix and gently pour into the oil. It should form a disk and float if you did it correctly. Pour as many as can float without combining together, turning over once until golden brown.

Scoop up with a strainer and leave on a toweled plate. Continue until all are finished and serve immediately.

******************************