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Ingredients
- 1 (1-pound) package salt cod
- Water, as needed
- 2 cups of all-purpose flour
- Black pepper, to taste
- 1 packet of Sazón seasoning
- 1/2 teaspoon kosher salt
- 1 tablespoon of dried oregano
- 1/2 bunch Cilantro, chopped (about 1/2 cup chopped) plus more to serve
- 1/2 red bell pepper, finely chopped
- 1 sweet pepper, finely chopped
- 1/2 green bell pepper, finely chopped
- 1 small yellow onion, finely chopped
- 3 garlic cloves, smashed into a paste
- Corn oil, for frying
- Mayo ketchup, for dipping if desired
Instructions
- Soak the cod fish for about 20 minutes to remove some of the salt and soften the fish. Rinse the fish three times in fresh, cold water.
- Bring a large pot of water to a boil over high heat. Add the fish filets and simmer for 15 minutes. Remove from the heat and reserve 1 cup of the broth. Drain the fish in a colander. When cool enough to handle, shred into bite sized pieces.
- In a large bowl combine the flour, one cup of fresh water and the reserved fish water. Whisk until smooth and combined. Add the shredded fish, black pepper, Sazon, salt, oregano, cilantro, bell peppers, onion, and garlic. Fold together until just combined. Heat a large straight sided skillet over medium high heat. Add enough oil to cover the bottom of the pan in 1/2-inch oil. Add the batter in 2-inch rounds and fry as you would pancakes, cooking until golden brown on each side, about 3 minutes per side. Serve garnished with additional cilantro if desired. Serve alongside mayo ketchup for dipping.
