Salt Cod Fritters with "Sauce Chien"

Summary

Yield6
Prep Time45 minutes
Main IngredientSeafood/Fish
MealEntrees

Description

Mojitos in tall glasses, crispy fried bacalao fritters, palm trees swaying in the breeze, you get the drift. In case you can't fly to Cuba, and still want to enjoy the best of Cubano cuisine, try these jewels, and pair them with the 2 sauces below. The Sauce Chien gets its name because it can be spicy enough to bite you on the ass, and the avocado sauce is as cooling as the flip side of a pillow.

Ingredients

  • the fritters
  • 1 lb dried salt cod, rinsed in 4 changes of cool water and soaked overnight in cold water in the refrigerator.
  • 1.5 c sifted flour
  • 1.5 t baking powder
  • 3 eggs lightly beaten
  • 7 T ice water
  • 2 medium onions, finely minced
  • 3 garlic cloves minced
  • 1 red pepper finely minced
  • 1 scotch bonnet pepper finely minced
  • 1 T fresh thyme leaves
  • 1 t salt
  • 1 T ground black pepper
  • vegetable oil for frying
  • for the sauce chien
  • 1 small onion, minced
  • 6 scallions minced
  • 1 fresh habanero pepper, minced
  • 2 garlic cloves, minced
  • 1 t dried thyme
  • 1 roasted red bell pepper, minced
  • 2 T minced parsley
  • 0.25 c boiling water
  • juice of 1 lime
  • 2 T Peanut Oil
  • for the avocado salsa
  • 2 large ripe avocados, peeled and pitted
  • 1 fresh, hot chile pepper, seeded ( i like serrano)
  • 4 T cilantro leaves
  • 4 T parsley leaves
  • 1 garlic clove, crushed
  • 3 scallions, minced
  • juice of one lime
  • 3 T olive oil

Instructions

For the Fritters:

Pat dry, clean and shred the fish with 2 forks. Mix the fish, baking powder, flour, beaten egg, and just enough water to create a stiff batter consistency. Stir in the onion, garlic, pepper, chili pepper, thyme, black pepper and salt.

In a deep sided skillet, heat the oil to 375. Drop the mixture by tablespoonfuls into the oil and cook until golden.

Drain on paper toweling, season with sea salt and serve hot with the 2 sauces.

For the Sauce Chien:

Combine all the ingredients except the water, lime and oil in a bowl and stir to combine. Add the water.
Set aside to cool. Add the lime and oil, more or less as desired.

For the Avocado Salsa:

Sea salt and ground black pepper. Combine all the ingredients except the oil and lime in a food processor and puree. Add the oil gradually, pulsing to combine. Add the lime to taste. Season and serve.