Juan’s Bacalao Frito Fried Cod Fish I can get fresh Codfish these days but for centuries in Spain and much of Europe it was most common to find it Salted and dried (Bacalao en Salazón ). I used to occasionally get it like this at a little Cuban Market for my restaurant (Cafe Sevilla- Recipe of the Month Cordero a la Mancha) . When you get it like this, you have to soak it in cold water for at least 24 hours and rinse it many times to get rid of
14
Embed
Juan’s Bacalao Frito - Geriatric Gourmetgeriatricgourmet.com/files/Juan_s_Bacalao_Frito.pdfJuan’s Bacalao Frito Fried Cod Fish I can get fresh Codfish these days but for centuries
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
Juan’s Bacalao Frito Fried Cod Fish
I can get fresh Codfish these days but for centuries in Spain and much of Europe it was most common to find it Salted and dried (Bacalao en Salazón). I used to occasionally get it like this at a little Cuban Market for my restaurant (Cafe Sevilla-Recipe of the Month Cordero a la Mancha). When you get it like this, you have to soak it in cold water for at least 24 hours and rinse it many times to get rid of
Today I have it fresh and filleted. So I cut it into bite sized chunks. This is how it is sometimes served as a Tapa when not made into a Buñuelo (Croquette).
In enough Olive Oil to half cover the battered fish chunks, I cook the Garlic until it just starts to brown and then remove it…………..or at least as much of it as I can get out. Don’t discard them but put them in a pan that is big enough to hold the fish later.