I’m foolin with some more salt cod and found this
@Maribel mentioned and linked to this recipe which involves salt cod:
Other recipes:
This uses a different fish:
Linking threads for the season
Salt cod boxed blocks are normal, modern grocery stores did not like the look of the flattened salt cod “filets*” on a shelf. My more recent salt cod purchases came in nicely worked wooden boxes with a sliding top that I saved and stored stuff in. And if we are talking about Salt Cod, I have to bring up Bacalao. I was served the dish years ago and loved it. When I traveled to Lisbon I thought I would try to find the salt cod dish I loved, only to find out that there are hundreds of versions of bacalao. And I did not know which version I loved. They were all good to really good, but they were not the same. Turns out the recipe I found on AllRecipes was pretty close to what my friend had prepared for us all those years earlier. AllRecipes used my photo of my bacalao dish before I put it in the oven as the header. It looked great before it went in and pretty good after it was baked.
Love this dish, the salt cod is perfect!
My first versions of this were with the dried and flattened-fish shaped salty ones, not the boxed ones but both are good. Though the boxed ones take EVEN MORE fresh water washes/soaking. Also, the olives are salty so use them sparingly.
*What do you call those flattened fish? They are not really filets, they are the entire fish spread out to dry with the salt soaking them. Not sure.
This is what the salt cod used to look like in the Euro Grocery I shopped at.
Portugal has amazing salt cod/bacalau and recipes.
As does Mexico, often for Navidad.
Another trial of sous vide salt cod to make fritters.
Not sure why; mostly just procrastinating.
Most of the pieces seem thinner than they used to be in this product from Portugal.
I’m trying this Saltfish Accras (also called Saltfish Fritters) taste of trini recipe that I can only seem to find on you tube
It uses 3/4 lb or 12oz of Salted Cod to 1 1/4 cups of All-Purpose Flour
Also onion, diced finely, Bandhanya/Shadon Beni/Culantro/ Recao leaves, Celery , Green Seasoning, Scotch Bonnet Pepper, finely chopped, “Pimento” (sweet) pepper, scallion, sugar, yeast ( “for crisp”), AND baking powder! No egg.
Before flour, yeast, baking powder.
She rests the batter for somewhere between 30 to 60 minutes.
Blog: https://tasteoftrini.com/
Twitter @tasteoftrinbago
Instagram: tasteoftrinbago
Snapchat: tasteoftrinbago
Facebook Page: / tasteoftrini
There’s a similar one, the website tells me I shared two years ago with
yeast+baking powder and no eggs
Almost there.
They look damn good to me! Love a good Caribbean style Fritter.
Those top chef people need to come to you for lessons!
