Bacalaitos are bursting with bold, salty, and herby flavor in every bite. Their crispy edges and soft, tender interior make them incredibly addictive. This recipe is straightforward and requires minimal ingredients, making it an accessible way to enjoy traditional Puerto Rican cuisine at home. Whether you’re revisiting familiar tastes or trying them for the first time, bacalaitos offer a crunchy, comforting experience that everyone will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Salted codfish (bacalao), soaked and flaked
All-purpose flour
Baking powder
Water
Garlic (minced or grated)
Fresh cilantro or parsley (chopped)
Onion (finely chopped or grated)
Ground black pepper
Oil (for frying)
Directions
Begin by soaking the salted cod in water for 8 to 24 hours, changing the water several times to remove excess salt.
Once desalinated, boil the cod for about 15–20 minutes until tender. Drain and flake the fish into small pieces.
In a large mixing bowl, whisk together flour, baking powder, and black pepper.
Gradually add water to form a smooth, slightly thin batter.
Stir in the flaked cod, garlic, onion, and chopped cilantro or parsley until evenly combined.
Heat oil in a frying pan over medium-high heat.
Drop spoonfuls of batter into the hot oil, flattening slightly for even cooking.
Fry until golden brown and crispy, about 2–3 minutes per side.
Drain on paper towels and serve warm.
Servings and timing
This recipe makes about 10–12 fritters. Prep time: 10 minutes (excluding soaking time) Cook time: 20 minutes Total time: approximately 30 minutes (plus soaking time)
Variations
Spicy Bacalaitos: Add chopped jalapeños or a pinch of cayenne pepper for extra heat.
Cheesy Twist: Mix in a small amount of shredded cheese for a creamy interior.
Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
Mini Bites: Make smaller fritters for a bite-sized party appetizer.
Vegan Version: Use hearts of palm or jackfruit instead of cod for a plant-based alternative.
Storage/Reheating
Bacalaitos are best enjoyed fresh and crispy, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a hot oven or air fryer for a few minutes until crispy again. Avoid microwaving, as it will soften the fritters and ruin their texture. Freezing is not recommended, as it affects the consistency of the batter.
FAQs
What is bacalao?
Bacalao is salt-cured codfish, commonly used in Caribbean and Mediterranean cuisine. It must be soaked and cooked before eating.
How do I remove the salt from bacalao?
Soak the fish in cold water for at least 8 hours or overnight, changing the water several times to reduce the salt content.
Can I use fresh cod instead of salted cod?
You can, but it won’t have the traditional salty flavor. Season the batter to taste if using fresh fish.
Are bacalaitos supposed to be crispy?
Yes, they should be golden and crispy on the outside while soft and fluffy inside.
Can I prepare the batter ahead of time?
Yes, the batter can be made a few hours in advance and stored in the fridge. Stir before frying.
What oil is best for frying bacalaitos?
Neutral oils like vegetable, canola, or corn oil work best for deep frying.
Can I bake bacalaitos instead of frying?
Baking is not recommended as it won’t achieve the signature crispy texture.
What do you serve with bacalaitos?
They pair well with hot sauce, garlic dipping sauce, or a side of rice and beans.
Are bacalaitos gluten-free?
Traditional bacalaitos are made with wheat flour, but you can make them gluten-free with a suitable flour substitute.
Do bacalaitos have eggs?
Most traditional recipes do not include eggs, relying on the flour and water mixture to bind the batter.
Conclusion
Bacalaitos are a classic Puerto Rican snack that brings together the savory richness of salted cod with a crispy, golden batter. Whether served as a side, appetizer, or street food-style snack, they offer big flavor in a small, satisfying package. Simple to prepare and always a hit, these cod fritters are a delicious way to enjoy a taste of the Caribbean in your own kitchen.
Bacalaitos are crispy Puerto Rican salt cod fritters made from a seasoned batter of rehydrated salted cod, flour, herbs, and spices. Golden and crunchy on the outside, fluffy on the inside, they’re a beloved snack or appetizer full of bold Caribbean flavor.
Ingredients
1/2 lb salted codfish (bacalao), soaked and flaked
1 cup all-purpose flour
1 teaspoon baking powder
3/4 cup water (more as needed for thin batter)
2 cloves garlic, minced
2 tablespoons fresh cilantro or parsley, chopped
1/4 cup onion, finely chopped or grated
1/4 teaspoon ground black pepper
Vegetable oil, for frying
Instructions
Soak salted cod in cold water for 8 to 24 hours, changing the water several times to remove excess salt.
Boil the cod for 15–20 minutes until tender. Drain and flake into small pieces.
In a large bowl, whisk together flour, baking powder, and black pepper.
Gradually add water to form a smooth, slightly thin batter.
Stir in the flaked cod, garlic, onion, and chopped herbs until well combined.
Heat about 1 inch of oil in a frying pan over medium-high heat.
Drop spoonfuls of batter into hot oil, flattening slightly for even cooking.
Fry 2–3 minutes per side until golden brown and crispy.
Drain on paper towels and serve warm.
Notes
Soaking time is essential to remove excess salt from the cod.For extra flavor, add a pinch of cayenne or chopped jalapeños to the batter.Fritters are best eaten fresh for optimal crispiness.Use a gluten-free flour blend to make the recipe gluten-free.Reheat leftovers in the oven or air fryer; avoid microwaving.
