Dominican Bacalaitos

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!

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 12 fritters

Course: Appetizer, Snack

Cuisine: Caribbean, Dominican

Calories: 370

Ingredients Method Nutrition Video Notes

Ingredients

  

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• 24 oz cod fillets two 12 oz packets
• 2 cups all-purpose flour
• 3 tablespoons sofrito or 3 frozen cubes
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• 1 teaspoon Adobo seasoning
• 1 packet Sazón
• ½ teaspoon freshly ground black pepper
• 1.5 cups cold water
• vegetable oil for frying

Method

 

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1. Rinse the cod fillets under cold water to remove any excess salt. If using salted bacalao, soak 24–48 hours first, changing the water every 8 hours.
2. Boil the cod in fresh water for 20 minutes, then drain and transfer to a large mixing bowl. Break up into flakes with a fork.
3. Add the flour, sofrito, baking powder, garlic powder, paprika, Adobo, Sazón, black pepper, and cold water. Mix until you have a smooth, pancake-like batter. Adjust with more water or flour as needed.
4. For the twist: pour the batter into silicone donut molds and freeze until solid (about 45 minutes). This helps the fritters hold their shape and fry evenly.
5. Deep-fry: heat vegetable oil to 350°F (175°C) and fry the bacalaitos 5–7 minutes per side, until deeply golden and crisp. Or air-fry at 320°F (160°C) for 20 minutes, flipping halfway.
6. Transfer to a paper-towel-lined plate to drain. Serve warm with lime wedges and mayoketchup or your favorite hot sauce.

Nutrition

Calories: 370kcalCarbohydrates: 26gProtein: 20gFat: 17gSaturated Fat: 6gSodium: 539mgFiber: 3gSugar: 5g

Video

Notes

For the most authentic flavor, use dried salted bacalao soaked overnight. Leftover bacalaitos reheat best in an air fryer at 350°F for 3–4 minutes to restore crispness.

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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

Substitutions & Variations

• Fresh cod fillets: Use traditional salted bacalao (salt cod) soaked overnight and flaked - this gives the authentic Dominican flavor with more intense saltiness and firmer texture.
• All-purpose flour: Substitute with 1½ cups all-purpose flour plus ½ cup cornstarch for extra crispiness, or use cassava flour for a gluten-free Caribbean twist that adds subtle nuttiness.
• Sofrito cubes: Replace with 2 tablespoons of recaito (Puerto Rican green sofrito) plus 1 tablespoon of tomato paste - this creates a more herbaceous, cilantro-forward flavor profile.
• Cold water: Use cold coconut milk instead for a richer, slightly sweet batter that's popular in other Caribbean islands and adds tropical depth.
• Cod: Swap for flaked cooked lobster or crab meat to make "bolitas de mariscos" - a luxurious Dominican variation perfect for special occasions.
• Vegetable oil for frying: Use coconut oil for frying to enhance the Caribbean flavors and add a subtle coconut aroma that complements the seafood beautifully.

How to Make Bacalaitos Recipe with a Twist

1. Start by preparing the cod fillets. Rinse the Bacalao under cold water to remove excess salt.
2. Boil the fish in water for 20 minutes, ensuring the removal of excess salt.
3. Transfer the boiled fish into a large mixing bowl.
4. 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.
5. 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.
6. For deep frying, heat oil to 350 degrees F and fry the bacalaitos for 5 to 7 minutes per side until golden brown.
7. For air frying, preheat the air fryer to 320 degrees F and air-fry for 20 minutes, flipping halfway through.
8. Once golden and crispy, remove from the oil or air fryer and place on paper towels to absorb excess oil.
9. 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

Filed Under

Dominican · Seafood

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Love bacalaitos? Also try my Authentic Puerto Rican Bacalaitos for the classic traditional version.