This recipe is widely known in all Latin countries. In Puerto Rico, if you go to the beach or to the center of the island, there are roadside cafés where the visitors can stop to drink a beverage and eat a bacalaito. They are crispy, with a beautiful golden color, and they are delicious. In our picnics we always bring bacalaitos for the children and also for the older guests. It is part appetizer and part side dish!

SALT CODFISH FRITTERS (Bacalaitos Fritos)
Makes about 24 medium or 60 small fritters

1/2 lb salt codfish
2 cups all purpose flour
2 tsp. Baking powder
2 garlic cloves crushed
1 cup of water
1 Sazón con Culantro y Achiote Goya
chopped cilantro or cilantrillo, to taste

Soak the codfish in water overnight, changing the water a few times. Drain, and with a little fresh water boil it for a few minutes. Drain again and shred, checking for bones. Sift the flour with the baking powder. Add the crushed garlic, water, chopped cilantro, and the Sazón Goya. Add the shredded codfish and mix well. Fry the mixture by tb. In hot, but not burning oil. Drain on paper towels and serve by the dozens because they are wonderful.