Bacalaítos Fritos (Puerto Rican Salt Cod Fritters)
Local name: Bacalaítos fritos
In short: Thin, lacy Puerto Rican fritters of flaked salt cod, garlic and herbs in a light batter, fried until crisp at the edges and chewy in the middle. It takes about 1 h in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 40 min
- Resting
- 12 h
- Total
- 1 h
- Servings
- 6
- Difficulty
- Easy
- Calories
- 280 kcal
Bacalaítos are thin, lacy fritters of salt cod and garlic, fried until the edges crackle. They sell at kiosks along Puerto Rico's beaches and are common at family gatherings, where they disappear faster than anything else on the table. Real salt cod needs a long soak to lose its salt, so start the day before. The batter is loose, which is why the fritters spread into ruffled discs instead of balls.
Instructions
- Cover the salt cod with cold water and refrigerate for 12 to 24 hours, changing the water 3 or 4 times. Taste a flake: it should be pleasantly salty, not harsh.
- Drain the cod, put it in a saucepan with fresh water and simmer for 10 minutes until tender. Drain, cool, and shred it finely with your fingers, removing any bones or skin.
- Whisk the flour, baking powder, oregano, annatto and pepper in a bowl. Stir in the cold water to make a loose batter, like thin pancake batter.
- Fold in the shredded cod, garlic and cilantro. Let the batter rest for 10 minutes.
- Heat the oil in a wide, deep skillet to 180°C (350°F). Spoon about 3 tablespoons of batter into the oil and spread it gently with the back of the spoon into a thin disc about 8 cm (3 inches) wide.
- Fry 2 or 3 fritters at a time for 1 1/2 to 2 minutes per side, until deep golden with crisp, ruffled edges. Drain on paper towels and serve hot.
Tips
- In a hurry? Use pre-soaked or desalted cod sold in some shops, and still simmer it briefly. Taste it before adding any extra salt to the batter.
- The batter thickens as it stands, so stir in a spoonful of cold water if it stops spreading. A thin batter gives the lacy, crunchy texture.
Questions and answers
How long do I soak salt cod for bacalaítos?
Soak it for 12 to 24 hours in the fridge, changing the water at least 3 times. Thicker pieces need the full day, and a quick simmer afterward removes more salt.
Can I make bacalaítos ahead of time?
They are best fresh, but you can reheat them on a rack in a 200°C (400°F) oven for 5 minutes to re-crisp. You can also shred the cod and mix the dry ingredients a day ahead.
Can I use fresh fish instead of salt cod?
Fresh white fish works if you cook it, flake it and season the batter with 1 teaspoon of salt. The taste is milder, without the savory depth of salt cod.
How long does it take to make Bacalaítos Fritos (Puerto Rican Salt Cod Fritters)?
About 1 h in total: 20 min of preparation and 40 min of cooking.
How many calories are in Bacalaítos Fritos (Puerto Rican Salt Cod Fritters)?
About 280 kcal per serving, with 28 g of protein, 25 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 280 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 25 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 620 mg |
Estimated values, calculated from the ingredients.
