Nuyoricans love codfish. We boil, it, we fry it, broil, bake, you name it. When we first came to New York) from Puerto Rico in the 1950s, we discovered that cod could be found almost everywhere. From Little Italy to Chinatown, wherever there was an ethnic enclave, there was cod. And we mean salted codfish which, honestly, takes preparation.  Why? Because of the sodium content. It goes back to the old days when packing in salt was the best preservative. Thus, to this day, before cooking, salted cod has to be soaked in cold water, preferably overnight to rid it of the salt. Then you rinse it, pat dry with paper towels and it’s set for cooking. You might think, this is a lot just to cook the freakin’ fish. But, believe me, the final result is glorious; like today’s entrée: Bacalao Empanado or, Breaded Codfish.

In this instance, all you do it just encrust the cod in breadcrumbs, add the required spices, inclusive of mayonnaise and sour cream, and bake. That’s it. You can pair this dish with your favorite grain, like rice, couscous or even potatoes. This time, we served it with orzo, the small rice-shape pasta made from semolina. Lastly, you can garnish the dish with rosemary or tarragon, or whatever fresh herb you have on hand.  On a whim, we added tomato as a garnish. However you dress it up, the dish is heavenly. Have fun.

BACALAO EMPANADO
(Breaded Codfish)

Ingredients:

½ cup breadcrumbs
1 clove garlic, minced
2 tablespoons virgin olive oil
¼ cup sour cream
¼ mayonnaise
1 tablespoon lemon juice
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
Salt to taste
1½-2 pounds salted cod, skinned if desired
Half a tomato for garnish

Instructions:

  1. Preheat oven to 425 degrees F. For the baking, you can coat a large baking pan or foil wrap with a little olive oil.
  2. Comvbine breadcrumbs, garlic and 2 tablespoons olive oil in a small bowl. Combine yogurt, mayonnaise, lemon juice, tarragon in another small bowl. Place fish on the baking pan or foil wrap. Spread 1 tablespoon of the yogurt mix on each piece of fish, then put 2 tablespoons of the breadcrumbs over it.
  3. Bake the codfish until opaque in the center and golden, about 15 minutes. Serve each portion with 1 tablespoon of the remaining sauce.
    Yield: 4-6 servings.