Description
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.
Nutrition
- Serving Size: 1 fritter
- Calories: 120
- Sugar: 0g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 15mg
