Juan’s Bacalao Frito - Geriatric...

Juan’s Bacalao Frito Fried Cod Fish

I can get fresh Codfish these days but for centuries in Spain and much of Europe it was most common to find it Salted and dried (Bacalao en Salazón). I used to occasionally get it like this at a little Cuban Market for my restaurant (Cafe Sevilla-Recipe of the Month Cordero a la Mancha). When you get it like this, you have to soak it in cold water for at least 24 hours and rinse it many times to get rid of

the salt and rehydrate it. Surprisingly, once this is done, the Fish seems at least as fresh as it would if it had been frozen in water. Ingredients:

1. Codfish Fillet……………a couple or so pieces

2. 2 Eggs 3. Garlic 4. Olive Oil 5. Flour 6. Fish Fry Batter mix such as Louisiana

Brand 7. Aïoli

Today I have it fresh and filleted. So I cut it into bite sized chunks. This is how it is sometimes served as a Tapa when not made into a Buñuelo (Croquette).

First I crack a couple Eggs in a mixing bowel.

Then I beat them without mercy.

Thoroughly cover the chunks in the Egg.

In the Mediterranean (Spain, Italy etc.) the batter would be different (e.g. Breadcrumbs,

Flour) but I’m in Texas right now so I like to add some Louisiana Seasoned Fish Fry Batter to some Flour.

As with most fish frying in this part of the world, this has Cornmeal in it. You can get a variety of these mixes in most grocery stores around here.

Sometimes I shake the chunks and batter in a paper sack.

Or just drag them around in a baking pan.

Now of course, as with all things sane and rational, I will need some Garlic.

In enough Olive Oil to half cover the battered fish chunks, I cook the Garlic until it just starts to brown and then remove it…………..or at least as much of it as I can get out. Don’t discard them but put them in a pan that is big enough to hold the fish later.

Dump in the battered Fish chunks.

Stir them around constantly.

Remove them and put them in the pan with the fried Garlic.

You could serve it as a Tapa or maybe with other stuff like I did here.

I dumped some Aïoli on it and served it with Cornbread, Turnip Greens and Pinto Beans.

You will need some Pepper Sauce if you serve it this way. The neighbor’s cat was lurking around in the bushes nearby the whole time but we ate it all.