Bacalaitos Recipe

Ingredients

1 lb dried salt codfish (bacalao)
3 each scallions, chopped
1 medium green pepper, chopped
1 small red onion, chopped
2 each eggs
2 cup flour
2 tsp baking powder
1 tsp black pepper
1 each packet sazon con culantro y achiote
1 corn oil for frying


Directions

PREPARE CODFISH: Soak in cold water overnight. Drain; rinse with cold
water several times. Cover with cold water in saucepan, bring to boil
& continue boiling 10 mins. Cool; remove skin, &bones. Reserve 1 C
liquid. BATTER: Puree vegetables in processor; set aside. Process
eggs & codfish together. Combine the two mixtures. In a large bowl,
combine remaining ingredients; mix in vegetable-egg mixture. If
necessary, use the reserved codfish liquid to moisten. Heat oil. Drop
mixture by spoonfuls; fry to golden brown. Drain on papertowels.
Makes approx 25 fritters.Subj: Tembleque begins to boil. Cover,
simmer 30 mins. Serves 4Subj: Bacalaitos


Servings: 4 servings

 

 

Bacalaitos Recipe brought to you by Recipe Ideas


Categories: Fish; Seafood; Vegetable


The History of Recipes

Written cooking instructions as an idea can be traced way back into antiquity, in truth as far back as ancient Egypt, and possibly even further. In practice though, sadly, these old records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.

As we move into The time of the roman empire around 25BC a roman called Apicius compiled a few scripts which described recipes cooked by the Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. This early Roman chef informs us how the ancient chefs used a good variety of aromatic flavors, including many that are still in use today for example bay, fennel and asafoetida.

Over the following few centuries, the rich and powerful families of Wesstern Europe tried to offer the most exotic meals, and as a consequence, chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and recording recipes of the day.

When we get to the 1900s, cookery publications are starting to become popular mostly as a result of more people being able to read, increased leisure time and having more money to spend.

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We hope you enjoy this Bacalaitos recipe.

 


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