Yields enough for 8


 1/2         pound bacalao (dried cod)
1 1/2      cups all purpose flour
1             teaspoon garlic, minced
1             teaspoon baking powder
1 1/2      cups water
1             teaspoon freshly ground pepper


Place bacalao in a pot and cover with water. Bring to a boil, remove from fire, drain and check for saltiness, if it is still too salty repeat the process. Using you fingertips shred the bacalao.
In a medium size bowl using a wooden spoon mix the flour, salt, baking powder slowly add the water to form the batter. Add the bacalao.
In deep fryer or large pot filled with canola or other frying oil (the oil must have a temperature of 390º) drop 2 tablespoons of the mixture at a time. Cook until the mixture has a golden color. Remove with a slotted spoon and place in sheet pan layered with paper towels.



6 fresh garlic cloves, minced
1 tablespoon fresh lemon juice       
¾ cup extra virgin olive oil        
1 teaspoon salt
1/8 teaspoon freshly ground pepper
4 green plantain, peeled and sliced into six-eight pieces
½ quart canola oil


In a non-reactive mixing bowl, prepare the garlic mojo by blending the garlic, lemon juice, olive oil, salt and pepper. Set aside.
In a deep fryer or a medium size pot, heat the canola oil until the temperature reaches 325ºF. Deep-fry the plantains until lightly golden, or until a wooden skewer can be easily inserted through them, about 3 minutes. With a slotted spoon, remove them from the oil and place them on paper towels to drain. While they are still warm, pick up one plantain at a time, place it between two pieces of foil or in a tostonera and mash it until flat. Repeat with the remaining plantain pieces. (Tostones may be made up to this point, cooled, and kept tightly covered in a plastic container for up to a week in the freezer.)
To serve, bring the temperature of the deep fryer or medium size pot back to 350ºF. Deep-fry the plantains until they reach a golden color and are crispy, about 1 minute. Using a slotted spoon, remove the plantains from the oil and place them on a paper towel-lined sheet pan to drain. Sprinkle with salt. Keep warm.
Arrange in a serving platter and serve with the Garlic Mojo.



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