YUM YUM GIVE ME SOME! (Good Friday)

Growing up catholic in a 3rd world country there were a few things to look forward during Holy Week; going to the beach and great food. Good Friday is a day of abstinence, no meat is to be consumed. What is there to eat then? FISH!!!!! This recipe is one of my all time favorites but it's a pain to make. However, we are in Holy Week and one must suffer and repent for all our sins. ( I just want to say that I am not a practicing catholic, and I am being a little bit sarcastic here) This is my version of this great salted cod recipe. Back home this is called Rellenos de Pescado Seco.So here we go. (LA TRADUCCION VA AL FINAL)

THE BLOG EDITOR WAS ACTING A LITTLE CRAZY SO THERE ARE NO PICS ON THIS POST.. BUT THERE WILL BE A VISUAL ADD FOR THIS RECIPE!!!!

Salted Cod Fritters in Tomato Sauce.

(Reyenos de Pescado Seco)

1 lb. Salted Cod

1 Medium Potato diced

1 Chayote (Guisquil) diced (feel free look it up in google images)

2 Cups of Home made Tomato Sauce*

3 Minced Cloves of Garlic

1 Small White Onion diced

¾ Cups of Peanut Oil

1 Tbsp. of Olive Oil

3 Eggs

1 pinch of baking powder






Soak Salted cod in cold water, switching out the water periodically and rinsing well at the end. You may do this overnight but you may want to switch out the water at least 3 times. Dry cod filets with a paper towel and cut in half if need to be.

Separate the eggs and whisk the egg whites to firm peaks.





Once you have the firm peaks add the baking powder and the yolks. Set a frying pan on medium high add the peanut oil, dip the filets in the egg meringue and fry them in the hot pan.Fry on each side for about two minutes or till golden brown. Placed the fillets on paper towels to get rid off the excess oil.





On clean sauté pan add the olive oil, garlic and onion, cook till transparent. Add the diced root veg. Sauté on medium high heat, add the tomato sauce.


Cook on medium low allow simmering for about 10 to 15 minutes till tender. Add fillets cook for another 10 minutes till the fish soaks up the sauce.






I like it served with white rice and a green salad … last night I was too lazy for a green salad and made peas instead.




* Your basic tomato sauce consist of cup of chicken stock, cilantro springs, 2 cloves of garlic, small white onion, green pepper, salt and pepper to taste, 1 tbsp of achiote (annatto) 10 roma tomatoes peeled and seeded. All ingredients place in a blender, process till smooth.






1 lb Pescado Seco

1 Papa Mediana

1 Guisquil

1 Taza de Salsa de Tomate Cacera

3 Dientes de Ajo finamente picados

1 Cebolla blanca mediana finamente picada

¾ taza de aceite de mani

1 cucharada de mesa de Aceite de Olivo

3 Huevos

Pisca de polvo para hornear.


Remojar el pescado seco, esto se puede hacer la noche antes recordando de cambiar el agua al menos unas tres veces. Al final dar una ultima enjuagada. Secar el pescado con papel toalla. Si los trozos de pescado son demasiado grandes cortar por mitad, En un recipiente separar las yemas de las claras y batirlas hasta que esten firmes. Cuando las claras esten en su punto firme añadir las yemas y el polvo de hornear. En una sarten/cacerola calentar el aceite a fuego medio/alto. El pescado se envuelve en el merengue de claras y se frie a cada lado de dos a tres minutos hasta que esten doradas. Poner los rellenos en papel toalla para extraer el exceso de aceite. En otra sarten coloque el aceite de olivo la cebolla y el ajo sofria hasta que este transparente añadale la papa y el guisquil. Añada la salsa cacera y cocine por 15 minutos a fuego medio/lento hasta que la verdura este en su punto. Coloque los rellenos sobre las verduras con la salsa cocine unos 10 minutos mas hasta que los rellenos se empapen bien de la salsa.



La salsa cacera consiste de una taza de caldo de pollo, ramas de cilantro, dos dientes de ajo, una cebolla blanca pequeña, chile (aji) verde, sal y pimienta al gusto, una cucharada de achote, 10 tomates romanos sin semilla y cascara.Coloque los ingredientes en la licuadora y triture. Listo.