Tropical Cod Fishcakes - Torrejitas de Bacalao Panameña

salted cod

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Fresh cod is lower in sodium, while canned tuna is often more affordable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is often less expensive.

cornmeal

🥗Healthier: quinoa flour

💰Cheaper: polenta

Quinoa flour is gluten-free and nutritious, while polenta is a cost-effective alternative.

egg

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a healthier binding agent, while egg substitutes can be more economical.

Soak salted cod in water for 24 hours, changing water several times to reduce saltiness.

Drain and flake the cod into small pieces, removing any bones.

In a mixing bowl, combine flour, cornmeal, baking powder, and black pepper.

Finely chop onion, bell pepper, parsley, and garlic, then add to the dry ingredients.

Add the flaked cod to the mixture and stir to combine.

In a separate bowl, whisk egg and water together, then add to the mixture.

Mix until a thick batter forms, adjusting with more water if necessary.

Heat oil in a deep skillet over medium heat until shimmering.

Drop spoonfuls of the batter into the hot oil, frying until golden brown on both sides, about 3-4 minutes.

Remove fritters and drain on paper towels to absorb excess oil.

Serve hot with lime wedges and enjoy.

Cooking Techniques

Spice Level:

Allergens