What do Bacalaitos taste like?!
It's for a writing project, so add a lot of details please.
=]
Answers: Has anyone ever had Bacalaitos? They're fried codfish fritters...Uhm can you describe the feeling in your mouth and the texture and taste and stuff, please?
It's for a writing project, so add a lot of details please.
=]
hmmm....most similar to crab cakes texture wise, I like the ones with a more coarse texture rather than a smooth pureed type of texture
the outside is a wonderful light coating with a perfect crunch
it's a delicious taste, almost heavenly --- a good crunch followed by an oozing of flavor. some are bland, the best ones are lightly spiced and not too salty
I've had them in spain, portugal, PR and brazil (my favorite)
They taste great mmmmm...
My father used to make the best and now the tradition of making them has passed to my older brother and best cooking partner.
Bacaladitos start with good product. We've seen them come in a box mix and have even tried it but it tastes just like the box it comes in. Your best bet is to use good Norwegian salted cod. The ultimate very best would be stockfish but a slab of salt cod will do just fine for this dish.
After soaking out the salt and pulling out any remaining bones, you chop it up and add it to the batter. The trick is in the mince of the onion, the chopping of the parsley and the batter of course.
Spoon into hot olive oil... they turn golden. Eat them hot and the out side is slightly toasty and the inside spongy soft and the flavor.... delicately fishy. If the onion has been chopped finely it become barely noticeable and adds versus distracts to the desired effect – that of a heavenly bacaladito.
Best to eat them just made because reheating doesn’t do them justice. I say wash them down with a good quality lager or a Spanish white (I prefer Godello).
http://en.wikipedia.org/wiki/Stockfish
http://italianfood.about.com/od/fishdish...
http://www.tablewine.com/archiv52.htm