Yesterday, I decided to try a Cuban recipe for Bacalaitos (salt cod fritters).
Well, it turned out we had used our cod and not replenished it. So I decided to use smoked trout instead. Turned out we only had half the 2 cups needed. We had some left over crab cake casserole (ala Janet) from the night before, so I decided, deconstructed with a vigorous fork, it would become the faux salt cod.
As I assembled the dry ingredients, I discovered I had exhausted the self-rising flour and not replenished it in favor of making my own. So I whisked some together from 1 cup bread flour, 1.5 tsp baking powder, and 1/4 tsp salt.
But the recipe called for a fish fume from cooking the multi-rinsed dried salt cod. Oops. So I made a faux-fume from chicken stock and fish-sauce (nước mắm). Be very careful with the fish sauce, it is a strong flavor. Don’t pour it over the mixing bowl.
The onions were buried in the reefer, so I used an easier to reach shallot. I whisked all of the ingredients (below) into a crepe-y (not creepy) crab laden batter that promised good things to come. I wanted to let the batter rest, so I turned to the cabinet for the canola oil I would use to pan fry the fritters. 1/4 cup was all we had left. We had lots of extra virgin olive oil, but that’s too heavy and flavorful for what I wanted.
So I made faux cod crepe-y pancakes. This meandering recipe made 12, 4.5 inch cakes using a non-stick skillet at 360° F (three at a time).
They were delicious with a Cesar for an early dinner, but they needed a sauce. We daubed a bit of salad dressing on them, but knew we could do better. They were tasty and filling. We had half left over.
This morning, I nuked just the chill out of the leftover cakes and popped them in the toaster. At the same time I made an Aoli of mayo, Worcestershire sauce, soy sauce, and Wye River Red seasoning. This I nuked just enough it wouldn’t cool the cakes off. A little cooked around the edges, and I just whisked it back into the rest.
This was the way to serve and eat them. They are Faux no more. We’ll still make the Bacalaitos some day, but these cakes are now a standby. Comer bien!
- 2 cups lump crab
- 1 cup self rising flour (1 cup bread flour, 1.5 tsp baking powder, and 1/4 tsp salt)
- 1 cup chicken stock — fish sauce added to taste (Remember 1/2 tsp roughly equals one anchovy fillet.)
- 2-3 tbsp finely chopped shallot
- 2-3 tbsp finely chopped scallions
- 2 eggs
- 1 tsp table salt.
- For a thinner batter, add room temperature white wine to the desired consistency.
- 3-4 tbsp mayonnaise
- ~2 tsp Worcestershire sauce
- ~1 tsp soy sauce (low sodium)
- Wye River Red seasoning to taste (or Chipofi*, or any seafood seasoning blend.)
*Chipofi = 7 Badia Redfish Blackening Spice + 1 oregano + 1 ginger + 1 basil +1/4 cayenne