This Bacalaitos Recipe with a Twist is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
About This Recipe
Here's something that'll blow your mind about bacalaitos - they weren't originally made with salt cod at all. When Spanish colonizers brought salted cod to the Caribbean in the 16th century, enslaved Africans and indigenous Taínos adapted their existing corn-based fritter techniques to stretch this expensive imported protein. The genius move? They discovered that the gelatinous proteins in properly desalted bacalao created an almost magical binding effect when mixed with flour and water - no eggs needed. This is why authentic bacalaitos have that distinctive chewy-crispy texture that's impossible to replicate with fresh fish. The salt cod literally transforms the batter's structure, creating natural elasticity. That's also why you can't rush the desalting process - those proteins need time to rehydrate properly, or your fritters will fall apart in the oil. Every time you make bacalaitos, you're participating in centuries of culinary ingenuity born from resourcefulness.
Ingredients for Bacalaitos Recipe with a Twist
- Two 12 oz packets of cod fillets
- 2 cups of all-purpose flour
- 3 cubes of Sofrito (or three tablespoons of Sofrito)
- 1 teaspoon of baking powder
- 1 teaspoon of garlic powder
- ½ teaspoon of paprika
- 1 teaspoon of Adobo seasoning
- 1 packet of Sazon
- ½ teaspoon of freshly ground black pepper
- 1 ½ cups of cold water
- Vegetable oil for frying
How to Make Bacalaitos Recipe with a Twist
- Start by preparing the cod fillets. Rinse the Bacalao under cold water to remove excess salt.
- Boil the fish in water for 20 minutes, ensuring the removal of excess salt.
- Transfer the boiled fish into a large mixing bowl.
- Add in all-purpose flour, Sofrito, baking powder, garlic powder, paprika, Adobo seasoning, Sazon, black pepper, and cold water. Mix well to achieve a pancake batter-like consistency. Adjust water or flour if needed.
- If using donut silicone molds, pour the batter into the molds and freeze until solid. If not, scoop the batter into the hot oil and fry until golden brown.
- For deep frying, heat oil to 350 degrees F and fry the bacalaitos for 5 to 7 minutes per side until golden brown.
- For air frying, preheat the air fryer to 320 degrees F and air-fry for 20 minutes, flipping halfway through.
- Once golden and crispy, remove from the oil or air fryer and place on paper towels to absorb excess oil.
- Serve warm and enjoy your delicious bacalaitos!
What to Serve With Bacalaitos Recipe with a Twist
These crispy fritters absolutely shine alongside a cold glass of morir soñando, that dreamy Dominican orange and milk drink that balances the saltiness of the bacalao perfectly. The creamy sweetness cuts through the rich, savory flavors while staying true to our Caribbean roots.
For something heartier, pair your bacalaitos with my Dominican-style rice and beans - the earthy, comforting flavors create this beautiful contrast against the crispy, ocean-fresh fritters. It's like having the best of land and sea dancing on your plate together.
A simple curtido of pickled red onions and jalapeños brings that sharp, tangy punch that makes each bite of bacalaito pop even more. The acidity cleanses your palate between bites, letting you truly appreciate every crispy, flaky layer of that perfectly seasoned cod.
Frequently Asked Questions
1. What are bacalaitos?
Bacalaitos are thin, crispy Puerto Rican codfish fritters made from a simple batter of flour, salt cod, and seasonings. They are a beloved street food and beach snack across Puerto Rico.
2. Where do I buy salt cod (bacalao)?
Find salt cod in the seafood section or Latin foods aisle of most grocery stores. It is also available at Caribbean, Portuguese, and Italian specialty stores. It comes dried and salted.
3. How do I prepare salt cod before cooking?
Soak the salt cod in cold water for 24-48 hours, changing the water every 8 hours. This rehydrates the fish and removes excess salt. Taste a small piece — it should not be overly salty.
4. What is the twist in this recipe?
Traditional bacalaitos use a basic flour batter, but this version adds extra seasonings like sofrito, garlic, cilantro, and a touch of baking powder for a lighter, more flavorful fritter.
5. How thin should bacalaitos be?
Bacalaitos should be very thin and crispy — almost like a lace pancake. Use a ladle to spread the batter thin in the hot oil. They should be golden and crispy throughout.
6. What oil temperature is best for frying?
350-375°F ensures the bacalaitos fry quickly to a golden, crispy finish without absorbing excess oil. Use a deep pan with at least 1 inch of oil.
7. What is the batter consistency?
The batter should be thin and pourable — like crepe batter, not pancake batter. If it is too thick, add water a tablespoon at a time. Too-thick batter makes doughy, not crispy fritters.
8. What dipping sauce goes with bacalaitos?
Mayoketchup (mayo mixed with ketchup and garlic) is the quintessential Puerto Rican dipping sauce. Hot sauce, lime wedges, or a garlic aioli also work well.
9. Can I make the batter ahead of time?
Yes, refrigerate the batter for up to 24 hours. The flour hydrates and the flavors meld, often producing even better bacalaitos. Stir well before frying.
10. What do Puerto Ricans traditionally serve with bacalaitos?
Bacalaitos are typically served as a snack or appetizer, especially at beach kiosks. They pair well with other fritters like alcapurrias, empanadillas, and cold beer.
Bacalaitos Recipe with a Twist Video
Bacalaitos Recipe with a Twist
Ingredients
Method
- Start by preparing the cod fillets. Rinse the Bacalao under cold water to remove excess salt.
- Boil the fish in water for 20 minutes, ensuring the removal of excess salt.
- Transfer the boiled fish into a large mixing bowl.
- Add in all-purpose flour, Sofrito, baking powder, garlic powder, paprika, Adobo seasoning, Sazon, black pepper, and cold water. Mix well to achieve a pancake batter-like consistency. Adjust water or flour if needed.
- If using donut silicone molds, pour the batter into the molds and freeze until solid. If not, scoop the batter into the hot oil and fry until golden brown.
- For deep frying, heat oil to 350 degrees F and fry the bacalaitos for 5 to 7 minutes per side until golden brown.
- For air frying, preheat the air fryer to 320 degrees F and air-fry for 20 minutes, flipping halfway through.
- Once golden and crispy, remove from the oil or air fryer and place on paper towels to absorb excess oil.
- Serve warm and enjoy your delicious bacalaitos!
Nutrition
Notes
Buy your bacalao from Latin markets where turnover is high - the fish should be white, not yellow, and flexible when bent. Yellowish cod has been sitting too long and will give your bacalaitos a bitter, overly fishy taste that no amount of seasoning can fix. After years of making these, I've learned to save a cup of the salted soaking water from the cod. Add a splash to your batter - it contains dissolved proteins that help bind everything together and adds subtle umami depth you can't get any other way. The batter should coat a spoon but still drip off in ribbons, not clumps. Too thick and your bacalaitos become dense hockey pucks; too thin and they'll disintegrate in the oil. Test consistency by dropping a small spoonful - it should hold together while spreading slightly. Fry at exactly 350°F and listen for the right sizzle - it should sound aggressive but not violent. If the oil is too hot, the outside burns before the cod cooks through. Too cool, and they absorb oil and become greasy instead of crispy.
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