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Puerto Rican Bacalaitos
Created by: Howcan Team
Ingredients
- 1 pound salted codfish, soaked and flaked
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon adobo seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup chopped cilantro
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1 cup water
- Vegetable oil for frying
Instructions
- In a large bowl, combine the soaked and flaked salted codfish, 1 cup of flour, 1 teaspoon of baking powder, 1/2 teaspoon of adobo seasoning, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder.
- Add in 1/2 cup of chopped cilantro, 1/2 cup of chopped onion, and 1/2 cup of chopped red bell pepper. Mix well to combine all the ingredients.
- Gradually pour in 1 cup of water while stirring the batter until it reaches a smooth and thick consistency.
- In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Spoon the batter into the hot oil, forming small fritters, and fry until golden brown on both sides, about 3-4 minutes per side.
- Remove the bacalaitos from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Serve the Puerto Rican Bacalaitos hot and enjoy as a delicious appetizer or snack.
Puerto Rican Bacalaitos, also known as cod fritters, have a rich history dating back to the island's Spanish colonial era. This beloved dish is a fusion of Spanish and African culinary influences, with the use of salted cod brought by the Spanish and the frying technique influenced by African cooking traditions. The crispy, golden-brown fritters are a popular street food in Puerto Rico, often enjoyed with a side of hot sauce or garlic mayo. Some of the best Bacalaitos can be found in the coastal regions of Puerto Rico, where fresh seafood is abundant. Chefs and home cooks alike take pride in perfecting the batter, which typically includes flour, baking powder, and a blend of spices. The key to an authentic Bacalaito lies in the quality of the salted cod, as well as achieving the ideal balance of flavors and textures in the batter. While the traditional recipe calls for salted cod, some variations use fresh cod or other types of fish, offering a unique twist on this classic dish. Whether enjoyed at a local food stand or a family gathering, Puerto Rican Bacalaitos continue to be a cherished part of the island's culinary heritage.
35 min
6 servings
220 per serving calories
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