As far as Caribbean appetizer recipes go, these “Saltfish” fritters are found in some form all over the Caribbean. here’s my personal recipe on this island classic. People in the Latin Caribbean islands call salted cod “Bacalao.” Codfish salted out of necessity as a preservative. Today salted cod or “salfish” is a Caribbean favorite – you can find saltfish with or without the bone. Soaking is recommended overnight to lessen the salt content. Another option is to boil the pieces of saltfish 2-3 times to remove the salt, you may even add sugar to desalinate the cod.
- 1/4 lb. Bacalao or Saltfish (Cod fish)
- 3/4 cup Flour
- 1/2 tsp. Baking Powder
- 1/3 tsp. Salt
- 3/4 cup Water
- 1 clove of Garlic
- 1 envelope of Goya Sazón
- Sprinkle of Pepper
- Vegetable oil
- Place the pieces of cod into a pot, cover with water and boil until the salt content of the fish is to your content.
- Drain, debone (if necessary), wash and shred.
- In a bowl, combine flour, salt and baking powder.
- Make a little well in the center. Pour the water slowly and mix to make a thick like sauce.
- Add the pepper and sazón and stir well.
- In a mortar, crush the garlic and add to the mix.
- Add the shredded cod and mix well.
- In a frying pan, pre-heat lots of vegetable oil.
- Fry the bacalaitos (fritters) on high heat by dropping big spoonfuls in hot oil.
- Turn as needed.
- Fritters are done when they are golden.
- Drain in paper towels and let them cool before biting into them.
On the weekends sometimes all you want to do is sit back and relax. Some of us prefer the beach, others the bar, and for some nothing beats the comfort of your own home. No matter where you choose to relax food and drink are a must have. This weekend we’ll explore some Bahamian favorites the Bahama Mama & their famous Conch Salad.
- 1/2 fluid ounce gold rum
- 1/2 fluid ounce coconut-flavored rum
- 1/2 fluid ounce grenadine syrup
- 1 fluid ounce orange juice
- 1 fluid ounce pineapple juice
- 1 cup crushed ice
- Combine gold rum, rum with coconut flavoring, grenadine, orange juice, pineapple juice and crushed ice in an electric blender. Blend until the drink’s consistency is slushy.
Bahamian Conch Salad
- 2 large conchs
- 1/2 tsp hot pepper
- 2 tomatoes (diced)
- 1 cucumber (diced)
- 1/4 cup of sour orange (naranja) juice
- 1 bell pepper (diced)
- 1 med. Onion (diced)
- 2 tsp lime juice
- salt and pepper to taste
- Wash conch with a mixture of lemon, salt and water.
- Clean the conch, remove slime, and cut into small cubes. Place in mixing bowl with remaining ingredients.
- Mix and serve.