1 lb. boneless dried salted cod (bacalao)
4 eggs
6 TB. flour
1 TB. black pepper
1 TB. onion powder
2 TB. chopped fresh parsley
1/4 tsp. red pepper
Oil for frying
Soak the codfish in water overnight. Remove from water, drain, and crush the fish. Beat the eggs in with the fish until well-mixed. Add the onion powder, parsley, peppers, and flour. Heat the oil in a deep skillet. Drop the fish mixture into the skillet by spoonfuls and fry until very crisp. Remove and drain on paper towels.
4 eggs
6 TB. flour
1 TB. black pepper
1 TB. onion powder
2 TB. chopped fresh parsley
1/4 tsp. red pepper
Oil for frying
Soak the codfish in water overnight. Remove from water, drain, and crush the fish. Beat the eggs in with the fish until well-mixed. Add the onion powder, parsley, peppers, and flour. Heat the oil in a deep skillet. Drop the fish mixture into the skillet by spoonfuls and fry until very crisp. Remove and drain on paper towels.
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