The recipe uses dry salted cod fish that been boiled or left over night in water removing most of its salt. The cod is shredded, mixed with milk, water or beer with equal parts flour. The batter is well seasoned. Most cooks add eggs, baking powder, sofrito, cumin, oregano brujo, black pepper, annatto, coriander seeds, parsley and sage but seasoning isn't limited and can be found in different variations. Served at the beach, cuchifritos, and at festivals. They are crisp on the outside and dense and chewy in the inside.
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