-
Cut
the bacalao in chunks, place in a pot, cover with water and boil on high
for 15 minutes.
-
Drain,
debone, wash and shred.
-
In a
bowl, combine flour, salt and baking powder.
-
Make a
little well in the center. Pour the water slowly and mix to make a thick
like sauce.
-
Add
the pepper and sazón and stir well.
-
In a
mortar, crush the garlic (a pilonazo) and culantro leaves. Add to the
mix.
-
Add
the shredded bacalao and mix well.
-
In a
frying pan, pre-heat lots of vegetable oil.
-
Fry
the bacalaitos on high heat by dropping big spoonfuls in hot oil.
-
Turn
as needed.
-
Bacalaitos are done when they are golden.
-
Drain in paper towels and let them cool before biting into them.