Puerto Rican Bacalaitos | Salted Codfish Fritters

Ingredients

• 188 g (1½ cups)plain flour
• 355 ml (12 fl oz)water
• 113 g (4 oz)bacalao (salted cod)
• 1 teaspoonsalt
• ½ teaspoonground oregano
• ½ teaspoononion powder
• ½ teaspoongarlic powder
• 1 tablespoonrecao
• 240 ml (1 cup)oil, for frying

Instructions

1. 1

   Cook the cod

   Rinse excess salt from the bacalao under running water or in a bowl. Put the cod in a large saucepan with water and cook for 15 minutes.

2. 2

   Shred and taste

   Drain the cod and break it into small pieces, checking carefully for bones. Taste it; if it is still too salty, rinse it in a bowl of water and taste again. Set aside.

3. 3

   Mix the batter

   In a medium bowl, combine the water, flour, salt, oregano, onion powder and garlic powder. Mix until smooth, then stir in the recao. Add the cod and mix well.

4. 4

   Fry the fritters

   Heat the oil in a medium shallow pan over medium heat. Add the mixture and fry each side for 3 minutes. Turn the heat up to medium-high and fry for a further 2 minutes on each side.

What are bacalaitos?

Bacalaitos are Puerto Rican fritters made with bacalao, or salted cod, stirred into a seasoned flour batter and fried. They are commonly enjoyed as a snack or street-food-style bite.

This version keeps the batter straightforward, with oregano, onion, garlic and recao adding savoury flavour around the fish. Rinsing and tasting the cod before mixing helps keep its saltiness in balance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 316 calories, 23g protein, 36g carbs, 8g fat.

The flour supplies most of the carbohydrates, while the cod provides most of the protein. Frying oil contributes fat, and the salted fish and added salt contribute sodium. Serve a fritter portion with vegetables or salad to add freshness and balance the plate.

Preparing the salted cod

Rinse first: wash off excess surface salt before cooking the cod in water for 15 minutes. The recipe uses the cooking water as well as water in the batter, so keep the measured water in mind as you prepare the fish.

Check carefully: drain and shred the cod into small pieces, feeling and looking for bones. Taste before adding it to the batter; if it is too salty, rinse it again and taste once more.

Getting a smooth batter

Mix well: combine the water, flour and seasonings until no visible lumps remain. Stir in the recao before adding the shredded cod so the herbs and spices are spread through the batter.

Fold in the fish: mix until the cod is distributed throughout, without leaving large clumps. This helps each fritter cook with fish in every bite.

Frying for crisp edges

Start at medium: fry each side for 3 minutes, then raise the heat to medium-high and cook for another 2 minutes per side, following the recipe's two-stage method.

Watch the surface: the fritters should turn golden brown, as described in the recipe. If they colour too quickly, the outside may brown before the centre has had time to cook through.

Serving bacalaitos

Serve the fritters soon after frying, while their edges are crisp. They work well as a snack or starter, or as part of a larger meal.

For a more balanced plate, pair them with a fresh salad or vegetables. Their salty, savoury flavour also goes well with a simple citrusy accompaniment.

Managing the salt

Salted cod varies in saltiness, so tasting after cooking is an important part of this recipe. Rinse again only if needed, checking the flavour each time.

The batter includes an additional teaspoon of salt. Keep in mind that the cod contributes salt too, and adjust the amount in the batter to suit the fish after tasting.

Recipe notes & tips

• Taste the cooked cod before mixing it into the batter to check its salt level.
• Look and feel for bones as you shred the cod.
• Mix the flour and water until no visible lumps remain before adding the fish.
• Spread the shredded cod evenly through the batter.
• Follow the two-stage frying time, moving from medium to medium-high heat.

Variations

• More recao: add extra recao for a stronger herbal note.
• Extra garlic: increase the garlic powder for a more pronounced savoury flavour.
• Milder seasoning: reduce the added salt after tasting the cod.
• Herb swap: use another soft herb if recao is unavailable, while keeping in mind the flavour will differ.

Common mistakes to avoid

• Skipping the rinse: excess surface salt can make the fritters overly salty; rinse the cod before cooking.
• Not tasting the cod: its salt level can vary; taste it after cooking and rinse again if needed.
• Leaving bones behind: check the fish as you shred it and remove any bones you find.
• Lumpy batter: visible flour lumps make the mixture uneven; mix the water and flour thoroughly.
• Rushing the frying: the method calls for 3 minutes per side at medium, followed by 2 minutes per side at medium-high.

How to store

Refrigerate leftover fritters in a covered container and eat within 3 days. Reheat in an oven until hot to help restore some crispness; they will be less crisp than freshly fried.

Frequently asked questions