Entree: Puerto Rico – National Cuisine – Bacalaitos (Salt Cod Fritters)

Serving Size: 6

Approximate Time

Prep 10 min

Cook 10 min

Additional 24 hrs

Total 24 hrs 20 min

Ingredients

- 8 oz (225 g) salted cod (bacalao), drained, soaked and flaked
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) fine salt (adjust after tasting; cod may still be salty)
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 large egg (about 50 g)
- 3/4 cup (180 ml) cold water (or light beer for a slightly lighter batter)
- 2 garlic cloves, minced
- 2 scallions (green onions), finely sliced (about 20 g)
- 2 tbsp (8 g) chopped fresh cilantro (or culantro)
- Vegetable oil for deep frying, about 2–3 cups (480–720 ml) depending on pan size
- Lime or lemon wedges for serving

Instructions

1. Desalt and prepare the cod: Rinse the salted cod under cold water, then soak in a bowl of cold water in the refrigerator for 24–48 hours, changing the water 2–3 times, until the fish is no longer excessively salty. Drain, remove any skin and bones, and flake the cod into small pieces.
2. Make the batter: In a large bowl whisk together flour, baking powder, salt, and pepper. In a separate small bowl beat the egg with the cold water (or beer), then pour into the dry ingredients and stir until smooth. Fold in the minced garlic, sliced scallions, chopped cilantro, and the flaked cod. The batter should be pourable but thick enough to coat a spoon; add a splash more water if needed.
3. Heat the oil: In a deep skillet or pot heat vegetable oil to 350°F (175°C). Use enough oil for shallow-deep frying so the fritters can float and crisp evenly.
4. Fry the fritters: Drop spoonfuls or ladle tablespoons of batter into the hot oil, spacing them so they don't crowd. Fry in batches, turning once, until golden and crisp, about 2–3 minutes per side. Adjust heat to maintain 350°F (175°C).
5. Drain and serve: Transfer cooked bacalaitos to a rack or paper towels to drain. Serve hot with lime or lemon wedges.