Description
Bacalaitos are traditional Puerto Rican codfish fritters made by mixing shredded salted cod with a seasoned batter, then frying them until golden and crispy. These savory, crispy fritters are perfect as a snack or appetizer and showcase the island’s love for bold, vibrant flavors.
Ingredients
Main Ingredients
- 1 pound bacalao (salted codfish)
- 1 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 2 teaspoons baking powder
- 1 packet Sazón seasoning (with achiote for color)
- 1 teaspoon dried oregano
- 1 teaspoon white pepper
- 2 teaspoons Sazón Complete seasoning
- 1 teaspoon kosher salt (taste before adding full amount — depends on cod’s saltiness)
- 1/2 cup yellow onion (finely diced)
- 1 cup finely diced red bell pepper (about 1 small to medium pepper)
- 2 tablespoons sofrito
- 2 teaspoons minced garlic
- 1 1/2 to 2 cups water
- Vegetable oil (for frying)
Instructions
- Prepare the codfish: Place the bacalao in a pot covered with water. Bring to a gentle boil for 15 minutes. Drain, refill with fresh water, and boil again for another 10 to 15 minutes. Taste the fish and if it’s still too salty, repeat the boiling once more to reduce excess salt.
- Shred the codfish: Drain the codfish and let it cool slightly. Remove any bones and skin, then shred the fish into small flakes, ready to be mixed into the batter.
- Make the batter: In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, Sazón seasoning packet, dried oregano, white pepper, Sazón Complete seasoning, and kosher salt. Add diced onion, red bell pepper, sofrito, minced garlic, and the shredded codfish. Mix everything well to combine.
- Add water to batter: Gradually whisk in 1 1/2 to 2 cups of water, a little at a time, until the batter reaches a thin, pourable consistency similar to pancake batter — not stiff.
- Heat the oil for frying: Fill a large deep frying pan halfway with vegetable oil and heat it to about 350°F (175°C). The oil should be hot enough to fry but not smoking.
- Fry the bacalaitos: Using a ladle, carefully pour some batter into the hot oil and gently spread it out into a thin, irregular, lacy pancake shape. Fry each fritter for 2 to 3 minutes on each side, or until golden brown and crispy.
- Drain and serve: Remove the fritters with a slotted spoon and drain them on paper towels to remove excess oil. Serve warm as a delicious snack or appetizer.
Notes
- If the cod is very salty after boiling, soak it longer or change the water more frequently during boiling.
- Sofrito adds a wonderful depth of flavor; you can substitute with finely chopped fresh herbs if unavailable.
- Maintain the oil temperature to avoid greasy fritters; too cool will absorb oil, too hot will burn them quickly.
- Bacalaitos are best enjoyed fresh and hot but can be reheated in an oven for crispiness.
- Adjust seasoning according to the saltiness of the codfish used.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Puerto Rican
