Entree: United States – Puerto Rican Cuisine – Bacalaitos

Serving Size: 4

Approximate Time

Prep 55 min

Cook 25 min

Additional 12 hrs

Total 13 hrs

Ingredients

- 1 lb (454 g) salted cod (bacalao), dried and packed
- 2 cups (240 g) all-purpose flour
- 1 1/2 tsp (6 g) baking powder
- 1 tsp (5 g) salt, or to taste after desalting cod
- 1/2 tsp (1.5 g) ground black pepper
- 3 cloves (about 9 g) garlic, minced
- 1 small yellow onion, finely chopped (about 4 oz / 115 g)
- 1/3 cup (15 g) fresh cilantro, chopped
- 1 large scallion (green onion), thinly sliced (about 1 oz / 30 g)
- 1 large egg (optional, for binding) — about 50 g
- 1 1/2 to 2 cups (360–480 ml) cold water, or enough to make a thick pancake batter
- 1 tbsp (15 ml) annatto (achiote) oil or neutral oil (optional, for color)
- Vegetable oil for deep frying, about 2–3 cups (480–720 ml)
- For rice:
  - 1 1/2 cups (300 g) long-grain white rice, rinsed
  - 3 cups (720 ml) water
  - 1 tbsp (15 ml) vegetable oil or butter
  - 1/2 tsp (2.5 g) salt
- For avocado-tomato salad:
  - 2 ripe avocados, diced (about 16 oz / 450 g total)
  - 2 medium tomatoes, diced (about 10 oz / 280 g)
  - 1/4 red onion, thinly sliced (about 1 oz / 30 g)
  - 2 tbsp (30 ml) fresh lime juice
  - 2 tbsp (30 ml) olive oil
  - 2 tbsp (8 g) chopped cilantro
  - Salt and pepper to taste

Instructions

Short Description:
Crispy Puerto Rican bacalaitos are deep-fried salted cod fritters made from shredded desalted cod mixed into a seasoned flour batter, served here as a complete meal with steamed white rice and a bright avocado-tomato salad. The result is crunchy, savory fritters balanced by a simple starchy side and fresh vegetables.

Regional Notes:
This Puerto Rican version uses salted cod (bacalao) shredded into the batter and seasoned with garlic, onion, and cilantro, then deep-fried until lacy and crisp—a street-food staple on the island. Unlike some gentler cod fritter variations, Puerto Rican bacalaitos are boldly seasoned and often tinted slightly with annatto (achiote) oil for color.

1. Desalt the cod: Rinse the salted cod under cold water, then place in a bowl and cover with cold water. Refrigerate and soak 12–24 hours, changing the water 2–3 times (or for a quicker method, simmer whole pieces in fresh water 8–10 minutes, drain, and soak 1–2 hours with one water change). After soaking, drain.
2. Cook and flake cod: Place the desalted cod in a pot, cover with fresh water, bring to a simmer and poach 6–8 minutes until just cooked through. Drain and let cool slightly, then remove any skin and bones and shred the cod finely with forks. Measure the shredded cod (should be about 10–12 oz / 280–340 g usable shredded cod).
3. Make the batter base: In a large bowl combine the flour, baking powder, salt, and black pepper. Stir in the minced garlic, chopped onion, cilantro, and scallion.
4. Combine cod and wet ingredients: Add the shredded cod to the dry mixture. In a separate cup whisk the egg (if using) with 1 1/2 cups (360 ml) cold water and the annatto oil (if using). Pour the liquid into the flour-cod mixture and stir until you have a thick, pourable pancake-like batter. If too stiff, add up to 1/2 cup (120 ml) more water; the batter should coat a spoon and drop slowly.
5. Heat oil: In a deep heavy skillet or Dutch oven heat 1 1/2–2 inches (about 3.8–5 cm) of vegetable oil to 350–375°F (175–190°C). Maintain steady medium-high heat—oil that is too cool will make greasy fritters, too hot will brown quickly without cooking inside.
6. Fry bacalaitos: For each fritter, spoon about 2–3 tbsp (30–45 ml) of batter into the hot oil, spacing several fritters apart. Fry in batches, turning once, until deep golden and crisp, about 2–3 minutes per side. Use a slotted spoon to transfer cooked bacalaitos to a paper-towel-lined tray to drain. Repeat until all batter is used. You should have roughly 12–16 fritters, depending on size—enough for 4 main-course portions.
7. Keep warm: If needed, keep fried bacalaitos warm in a single layer on a baking sheet in a 200°F (95°C) oven while finishing remaining batches.
8. Cook rice: While frying, combine rinsed rice, 3 cups (720 ml) water, 1 tbsp (15 ml) oil or butter, and 1/2 tsp (2.5 g) salt in a medium pot. Bring to a boil, reduce heat to low, cover, and simmer 18–20 minutes until water is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.
9. Make salad: In a bowl gently toss diced avocados, diced tomatoes, sliced red onion, lime juice, olive oil, chopped cilantro, and salt and pepper to taste. Adjust lime and salt as desired.
10. Plate and serve: Divide steamed rice among 4 plates, arrange 3–4 hot bacalaitos per plate beside the rice, and add a generous scoop of avocado-tomato salad. Serve immediately while fritters are crisp. Optional accompaniments: hot sauce, garlic aioli, or a wedge of lime.