Bacalaitos Recipe

I’m sharing my Bacalaitos Recipe that pairs flaked salted cod with a pantry spice trick I learned from Puerto Rican street vendors.

I never thought a simple handful of salted cod could make me stop mid bite, but these Puerto Rican fritters do exactly that. Crisp edges hide a chewy, briny center that keeps you reaching for one more.

I fold in chopped green onions for a sharp pop of freshness, and every time someone asks what this is I fumble and say Bacalaitos Recipe, like I havent found better words. They’re messy, loud, and perfect for summer when you want something quick and reckless.

Try them once and you’ll be wondering why you waited so long to taste salt and crunch together.

Ingredients

• Salted cod: high protein, iodine rich, salty punch, needs soaking to remove excess salt.
• All purpose flour: mainly carbs gives batter structure, low in fiber, soft chewiness.
• Cornstarch: adds light crisp, pure starch so simple carbs, helps golden crust.
• Onion: brings savory sweetness, fiber and aroma, softens when fried.
• Garlic: pungent flavor, tiny antioxidants, keeps it’s savory not sweet.
• Cilantro: bright herb, vitamin K and freshness, cuts richness, its optional for culantro.
• Egg (optional): adds protein and richness, helps bind batter makes fritter tender.
• Beer or cold water: beer gives light bubbles and flavor, water keeps batter neutral.

Ingredient Quantities

• 1 lb salted cod, flaked (desalted)
• 1 1/2 cups all purpose flour
• 1/4 cup cornstarch
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 small onion, finely chopped (about 1/2 cup)
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped (or culantro)
• 1 large egg, optional
• 1 to 1 1/4 cups cold water or beer
• vegetable oil for frying, about 3 to 4 cups or enough for deep frying

How to Make this

1. If your cod is salted, place the 1 lb in a bowl of cold water and soak 24 hours, changing the water 2 to 3 times; drain, rinse well, remove any skin or bones and flake the fish with a fork.

2. In a large bowl whisk 1 1/2 cups all purpose flour, 1/4 cup cornstarch, 1 1/2 teaspoons baking powder, 1 teaspoon salt and 1/2 teaspoon black pepper until combined.

3. Stir in the finely chopped small onion (about 1/2 cup), 2 thinly sliced green onions, 2 minced garlic cloves and 1/4 cup chopped cilantro (or culantro) so the veg is evenly distributed.

4. If using, beat in 1 large egg, then slowly add 1 to 1 1/4 cups cold water or beer while stirring to make a thick, drop batter that holds the flaked cod; don’t overmix, a few lumps are fine.

5. Fold the flaked, drained cod into the batter so it’s evenly coated; batter should be thick enough to drop from a spoon but not runny, adjust with a little more water if needed.

6. Heat about 3 to 4 cups vegetable oil in a heavy pot to 350 to 365°F (175 to 185°C). No thermometer? Drop a tiny bit of batter in oil, it should sizzle and rise quickly.

7. Fry in batches so you don’t overcrowd the pot: drop tablespoonfuls or use a small scoop to make fritters, flatten them a little with the back of the spoon, and fry 3 to 4 minutes per side until deep golden and crispy, flipping once.

8. Transfer cooked bacalaitos to a paper towel lined plate to drain; keep warm on a rack in a low oven if doing many batches. Sprinkle a little extra salt if needed while hot.

9. Serve hot with lime wedges, hot sauce or your favorite dip. Tips: using cold beer makes the batter lighter, cornstarch gives extra crunch, and resting the batter 10 minutes helps hydrate the flour.

Equipment Needed

1. Large mixing bowl
2. Whisk and a fork for flaking the cod and mixing
3. Chef knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Heavy pot or deep fryer for frying
7. Deep fry thermometer (or a small piece of batter to test the oil)
8. Slotted spoon or spider strainer for lifting fritters
9. Small scoop or tablespoon to portion batter
10. Paper towels and a wire rack to drain and keep warm, dont skip them

FAQ

Bacalaitos Recipe Substitutions and Variations

• Salted cod: if you can’t get it use fresh white fish like cod or pollock, flake it and add extra salt to taste and let it sit 15 to 20 minutes before using, or try salted haddock or canned salt cod for the same salty punch
• All purpose flour and cornstarch: for a gluten free version use a one to one gluten free flour blend, or swap the cornstarch for potato starch or tapioca starch for similar crispiness
• Egg (optional): replace with one tablespoon aquafaba, or one tablespoon ground flax mixed with three tablespoons water and left to thicken, or two tablespoons plain yogurt to help bind
• Cold water or beer: use cold club soda or seltzer for a lighter, airier batter, plain cold water if you want no fizz, or a light lager if you prefer beer flavor

Pro Tips

1) Salt control and texture: make sure the cod is really well desalted and patted dry, then taste-cook a tiny piece to check seasoning before you mix everything. Too wet fish makes the batter slip off and causes oil pops, so dry it good.

2) Batter tricks: keep the liquid cold and if you want lighter fritters use beer, not warm water. Don’t overmix, a few lumps are fine. Aim for a thick drop batter that holds the flakes; if it’s too runny add a spoon of flour or cornstarch, if too stiff add a bit more cold liquid.

3) Frying technique: heat to about 350 to 365 F and fry in small batches so the oil temp stays steady. Test with a tiny drop first, dont overcrowd, flip only once for even coloring. Let the oil come back up between batches or they’ll absorb grease.

4) Finish and keep-crisp hacks: drain on a wire rack not directly on paper towels so air circulates, sprinkle a little salt while hot, and keep finished fritters in a low oven if you’re doing many batches. If they lose their crunch later, reheat briefly in a hot oven to bring it back.