Bacalaitos (Boricuan Cod Fritters)

2.0 cup Flour, white
2.0 serving(s) Pollock filets (Salted)
2.0 clove Garlic
1.0 tsp Garlic powder
1.0 tbsp Cilantro, dried
1.0 tsp Coriander seed
0.33 tbsp Braggs Apple Cider Vinegar
2.5 cup (8 fl oz) Water, tap

Wash well the pollock filets to remove all the salt from package and place in stainless steel bowl. Boil enough water to cover the filets along with 2 ounces of milk. Don't worry the liquid is to remove the salt inside the filet and to soften the texture. When reaching boiling point pour over filets and let rest for 30 to 45 minutes. Rinse and strain again the filets which will be more supple. Remove any spines you find and shred with your fingers. Grate the fresh garlic over the pollock filets, add garlic powder, coriander seeds, cilantro leaves and ap flour. Mix to combine. Add about half the water ans vinegar first to make a soft paste then add extra water until til resembles thin pancake mix. In a shallow pan filled with oil half way, and heated to medium temp, add a small ladle of the mix and let it spread in the bottom. If oil temp is right it will only take a couple of secs to start frying and rise a little to the surface. Three minutes by side or until golden and crispy not so greasy. Drain in paper towels using ceramic cups to keep them standing.

Serving Size: A dozen 4 inch disks for 4 servings. Three each serving

Number of Servings: 3.0

Recipe submitted by SparkPeople user MITA1171.