Bacalaitos, Puerto Rican Cod Fritters

5 from 1 vote

Bacalaitos, Puerto Rican Cod Fritters

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.

Prep Time10

Cook Time30

Resting Time5

Total Time45

Course: Antojitos, Appetizer

Cuisine: Puerto Rican

Servings: bacalaitos

Calories: 45kcal

Author: Zoé Forestier

Equipment

Frying Pot

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.

Nutrition