Temporada 08 - Almuerzo / S08L11
Bacalaítos (Codfish Fritters) con Cilantro Aioli
Historia
Don Luis stood at his wooden prep table, the smell de salty sea air seemingly drifting in even though the windows were closed. “Bacalaítos,” he said con a twinkle in his eye, “are like crispy postcards from Puerto Rico.” He carefully laid out the soaked codfish, remembering the beach kiosks in Piñones, where the fritters sizzled in oil y hungry kids danced barefoot in the sand. But today’s twist? A creamy cilantro aioli he crafted one rainy afternoon when he had extra herbs y a craving para something bold. “Crunchy on the outside, soft in the center, y dipped in that green magic? *Ay bendito*, that’s flavor con rhythm.” Time, Calories & Cost
Instrucciones
- 1Soak the Cod: Rinse salted cod y soak overnight in cold water, changing the water 2–3 times to reduce saltiness. Drain y shred con your hands o a fork.
- 2Make the Batter: In a mixing bowl, bate the flour y water until smooth. Add shredded cod, cebolla, ajo, parsley, pimienta negra, y any opcional calienta. Batter should be pourable but not too runny.
- 3calienta the Oil: In a deep sartén, calienta oil over mediano-high. Drop spoonfuls de batter into the hot oil, flattening slightly con the back de the spoon. Fry 2–3 minutes per side o until golden brown y crispy.
- 4Drain & Cool: Place fritters on paper towels to drain excess oil.
- 5cilantro Aioli Time: In a blender, combine cilantro, ajo, lima juice, mayo, y a pinch de sal. Blend until smooth. Adjust consistency con a bit de water if needed.
- 6sirve & Dip: Plate the bacalaítos warm con a bowl de cilantro aioli para dipping. sirve con a lima wedge para extra zing! 🍋
Sobre la voz de marca
Don Luis · Un personaje para tres generaciones
Don Luis es el personaje y narrador de este catálogo: una voz cálida para recetas puertorriqueñas familiares probadas por el creador real de la marca. El proyecto recoge sabores de tres generaciones y los escribe paso a paso para que cualquier niño pueda seguirlos.
Conoce la misión →