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
Pro Tips:
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.
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.
