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Puerto Rican Bacalaítos Fritos (Codfish Fritters)


1 lb codfish fillets
2/3 cup wheat flour
1 large egg, room temperature
1 onion, diced
1 teaspoonful chopped parsley
1/2 teaspoonful garlic powder

Note: Unless you're using fresh, unsalted codfish, you should boil the codfish fillets in water, then drain and repeat to remove the excess salt.

Using a fork, shred the codfish fillets into bits, then blend all the ingredients together.

Use a deep skillet that is half-full of cooking oil. Preheat the oil on medium high heat.

Using a ladle, pour the mixture slowly into the hot oil.

Alter the quantity of the mix as needed to produce the correct size for your preference.

Remove from the skillet when it appears thoroughly cooked and the edges begin to curl.

Lay each fritter on paper towels to remove excess oil.

Serve while still quite warm.

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