Bacalaitos are a classic Puerto Rican street food—crispy, golden, and packed with savory codfish flavor. These fritters are a must-have at festivals, beach kiosks, and family gatherings. They're the perfect snack or appetizer, light and airy inside with a crunchy exterior.
Bacalaitos are often served alongside rice with beans, pinchos, or a cold drink. They bring back memories of summer trips to Piñones, where the scent of frying batter fills the air. If you're craving other crispy Puerto Rican treats, try my Empanadillas.
For more traditional Puerto Rican recipes to serve with Bacalaitos, try Mofongo (fried smashed green plantains), Guineos en escabeche (a pickled green banana salad), or Buffalo Chicken Meatballs. Even though these meatballs are not Puerto Rican, they are quite tasty and would go great in any gathering.
Why you'll love this recipe
- Crispy Texture: The batter fries up to a golden crisp, making each bite irresistible.
- Savory and Flavorful: Salted codfish adds a deep umami flavor that pairs well with the light, airy batter.
- Easy to Make: With simple ingredients and a quick frying process, bacalaitos come together in no time.
Ingredient Notes
- Bacalao (Salted Cod): The star ingredient, soaked and boiled to remove excess salt, then flaked into the batter.
- Flour: Creates the perfect base for a light and crispy fritter.
- Baking Powder: Helps the fritters puff up, giving them a fluffy texture.
- Garlic and Sofrito: Essential seasonings that enhance the batter’s flavor.
- Water or Broth: Adjusts the batter’s consistency for the perfect texture.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions
- Gluten-Free Option: Swap regular flour for a gluten-free flour blend.
- Extra Herbs: Add cilantro or culantro for a fresh, herby kick.
- Spicy Bacalaitos: Mix in cayenne pepper or hot sauce for a spicier version.
- Beer Batter: Use beer instead of water for a crispier texture.
How to make Bacalaitos
Soak the codfish the night before or pour boiling water over the salted fish. Let the water cool, rinse, and repeat at least three times.
- Step 1: Soak the Bacalao: Rinse the salted cod and soak it in water for at least 4 hours or overnight, changing the water a few times. Options to boil the soaked cod for about 5 minutes to help remove the excess salt, then flake it into small pieces.
- Step 2: Make the Batter: In a bowl, mix flour, baking powder, sofrito, garlic, and seasonings. Gradually add water or broth until the batter is smooth. Add fresh parsley and cilantro for extra flavor.
- Step 3: Add the Cod: Fold the flaked cod into the batter, ensuring it’s evenly distributed.
- Step 4: Fry Until Golden: Heat oil in a pan and drop spoonfuls of batter, frying until crispy and golden brown.
- Step 5: Drain and Serve: Place the fritters on paper towels to absorb excess oil and serve warm.
- Step 6: The crispies: Sometimes, the leftover batter can be fried for the extra crispies. Believe me, these will be a hit with everyone 😉.
- Step 7: Reheating: Any extra bacalaitos can be frozen and reheated later. You may reheat them in hot oil like the above or in an air-fry oven at 375°F for about 8-10 minutes, flipping halfway through for a healthier option.
Top Tip
Don’t Overmix the Batter: A light mix ensures a crispier texture.
Expert Tips
- Maintain Oil Temperature: Keep the oil at medium-high heat (around 350°F) for even frying.
- Properly Desalt the Cod: Soaking and boiling remove excess salt, so don’t skip this step.
- Test a Small Fritter First: Fry a small portion to check seasoning and adjust if needed.
- Don’t Overmix the Batter: A light mix ensures a crispier texture.
Recipe FAQs
Yes! Prepare the batter in advance and store it in the fridge for up to 24 hours. Fry just before serving for the best texture.
Absolutely! Freeze cooked bacalaitos in an airtight container and reheat in the oven or air fryer to retain crispiness.
Use a neutral oil like vegetable or canola oil for a light and crispy finish.
While traditional bacalaitos are deep-fried, you can air-fry them at 375°F for about 8-10 minutes, flipping halfway through for a healthier option. Use a mold to hold the batter in place or adjust the batter to have a thicker consistency. Remember, the batter is closer to a crepe or pancake.
More Puerto Rican Inspirations Recipes
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📖 Recipe
Bacalaitos, Puerto Rican Cod Fritters
Equipment
Ingredients
- ½ lb salted cod fish
- 1½ cups flour
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 1½ cups water
- 2 tablespoon sofrito or four peppercorns, two cloves garlic, three fresh leaves of culantro or cilantro
- frying oil enough to have at least 2-inches of oil in the pot.
Instructions
- Soak the Bacalao: Rinse the salted cod and soak it in water for at least 4 hours or overnight, changing the water a few times. Options to boil the soaked cod for about 5 minutes to help remove the excess salt, then flake it into small pieces.
- Make the Batter: In a bowl, mix flour, baking powder, sofrito, garlic, and seasonings. Gradually add water or broth until the batter is smooth. Add fresh parsley and cilantro for extra flavor.
- Add the Cod: Fold the flaked cod into the batter, ensuring it’s evenly distributed.
- Fry Until Golden: Heat oil in a pan and drop spoonfuls of batter, frying until crispy and golden brown.
- Drain and Serve: Place the fritters on paper towels to absorb excess oil and serve warm.
- The crispies: Sometimes, the leftover batter can be fried for the extra crispies. Believe me, these will be a hit with everyone 😉.
- Reheating: Any extra bacalaitos can be frozen and reheated later. You may reheat them in hot oil like the above or in an air-fry oven at 375°F for about 8-10 minutes, flipping halfway through for a healthier option.
Notes
- Don’t Overmix the Batter: A light mix ensures a crispier texture.
- Test a Small Fritter First: Fry a small portion to check seasoning and adjust if needed.
- Don’t Overmix the Batter: A light mix ensures a crispier texture.
- Maintain Oil Temperature: Keep the oil at medium-high heat (around 350°F) for even frying.
- Properly Desalt the Cod: Soaking and boiling remove excess salt, so don’t skip this step.
