Puerto Rican Bacalaitos—Crispy Salt Cod Fritters
Thin and crispy Puerto Rican salt cod fritters seasoned with sofrito, garlic, oregano, and fresh herbs, then fried until golden with tender centers and lacy edges.
Equipment
- Large bowl
- Medium saucepan
- Mixing bowl
- Whisk
- Fork
- Large heavy skillet
- Kitchen thermometer
- ¼-cup measuring cup
- Slotted spatula
- Wire rack or paper towels
Ingredients
Prepare the salt cod
- 8 ounces boneless skinless salted cod
- Cold water for soaking and cooking
Bacalaito batter
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sazón with coriander and annatto
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 2 tablespoons Puerto Rican sofrito
- 2 garlic cloves finely minced
- ¼ cup onion very finely chopped
- 2 tablespoons fresh cilantro or culantro finely chopped
- 1½ cups cold water
- 3 cups vegetable or canola oil approximately, for frying
For serving
- Lime wedges optional
- Puerto Rican pique hot sauce, or mayoketchup, optional
Instructions
Desalt the cod
- Place the salted cod in a bowl and cover it completely with cold water.
- Cover and refrigerate for at least 8 hours or overnight, changing the water two or three times.
Cook and shred the cod
- Drain the soaking water and place the cod in a saucepan.
- Cover it with fresh water and bring it to a gentle simmer.
- Cook for approximately 12–15 minutes, until the fish flakes easily.
- Drain and allow it to cool. Remove any remaining skin or bones and shred the cod finely with a fork.
- Taste a small piece. If it remains excessively salty, rinse it briefly with cold water and drain thoroughly.
Prepare the batter
- Whisk together the flour, baking powder, sazón, oregano, and black pepper in a large bowl.
- Add the sofrito, garlic, onion, cilantro, and 1½ cups cold water.
- Whisk until smooth, then fold in the shredded cod.
- The batter should be thin enough to spread in the skillet. Add the remaining water one tablespoon at a time if necessary.
- Let the batter rest for 10 minutes.
Fry the bacalaitos
- Pour approximately ½ inch of oil into a large, heavy skillet and heat it to 350°F or 175°C.
- Carefully pour about ¼ cup of batter into the hot oil. Use the bottom of the measuring cup to spread it gently into a thin, irregular disc.
- Fry for approximately 2–3 minutes per side until golden, crisp, and completely cooked in the center.
- Fry only two or three at a time to prevent the oil temperature from falling.
- Transfer to a wire rack or paper towels to drain.
- Serve immediately with lime wedges, pique, hot sauce, or mayoketchup.
Notes
- Always soak salted cod in the refrigerator, never at room temperature.
- Saltiness varies between brands, so taste the cod after simmering.
- Do not add extra salt before tasting the finished test fritter.
- Thin batter produces flatter bacalaitos with crisp, lacy edges.
- Keep the oil close to 350°F throughout frying.
- The first fritter should be treated as a test for seasoning, consistency, and oil temperature.
- Contains fish and wheat.
- This recipe is naturally dairy-free and egg-free.