GOYA BACALAITOS RECIPES

Steps:

• Soak codfish in cold water overnight in the refrigerator.(Change the water at least 3 times ~ have also heard that it is good when soaked in milk).
• Drain, rinse with cold water several times.
• In a saucepan, cover codfish with water, bring to a boil and simmer for 10 minutes.
• Cool, remove skin and bones.
• Shred the fish.
• In a bowl make a batter by whisking together the flour, baking powder, adobo and water.
• When smooth, mix in garlic, cilantro and shredded fish.
• Check for seasoning, if necessary add some more pepper or the adobo with pepper.
• In a skillet, heat 1/4" of oil on medium heat.
• Drop the batter by spoonsful into hot oil and cook until golden brown.
• Drain on paper towel.
• Enjoy!

Steps:

• Add the Salted Cod (0.5 pound) to a pot of boiling water. Lower heat to medium-high, cover, and cook for 45 minutes-1 hour. You want it to be falling apart.
• Shred the fish.
• Into a mixing bowl, add All-Purpose Flour (2 cup) and Water (2 cup). Mix until smooth.
• Add Sofrito Sauce (1 teaspoon) and Goya® Sazon con Culantro y Achiote (1 package). Stir to combine.
• Add the fish and stir to incorporate.
• Into a pan over high heat, add Canola Oil (1/2 cup). Once hot, ladle spoonfuls of the batter into the oil. Cook until golden brown, about 10 minutes.
• Serve and enjoy!