Bacalaitos Recipe – Puerto Rican Codfish Fritters

Bacalaitos are crispy Puerto Rican codfish fritters made with salted cod, flour, herbs, and spices, fried until golden brown. This traditional Puerto Rican street food is popular at beach kiosks and festivals throughout the island and makes a delicious appetizer, snack, or side dish. I have step-by-step photos so you can make these right in your own kitchen!

A day at the beach in Puerto Rico would not be complete without a visit to a kiosk selling popular street foods like shrimp ceviche, alcapurrias, and bacalaitos.

The flavors of Puerto Rico are a staple in my house. We always have slow-roasted pork or pernil in the freezer for a quick and easy meal. We love plantains, so mofongo is also a family favorite, as well as arroz con gandules.

Jump to:

• Why You'll Love This Recipe
• Ingredients needed to make bacalaitos
• Instructions to make bacalaitos step by step
• Substitutions and Additions
• Tips for Perfect Bacalaitos
• Equipment to make bacalaitos
• Storage
• FAQ
• Related Recipes
• What to Serve With Bacalaitos
• 📖 Recipe
• Food Safety

Why You'll Love This Recipe

• Crispy golden texture with savory cod flavor
• Authentic Puerto Rican street food
• Easy to make with simple ingredients
• Perfect appetizer or snack for gatherings
• Delicious with dipping sauces like mayo-ketchup
• Great way to use salted codfish

Ingredients needed to make bacalaitos

Bacalaitos use some very basic and easy-to-find ingredients. If you can't find salted cod, you can use salted pollock. If you want to use fresh cod or pollock, just add some salt as shown in the recipe.

• All-purpose flour for the batter, along with an equal amount of water.
• Minced garlic.
• Onion chopped fine.
• Salted Cod or pollock. If using fresh fish, add 1 teaspoon salt to the batter.
• Oregano, pepper, and cilantro for some added flavor.
• Sazón can be found in the Latin/Hispanic aisle of most grocery stores.
• Vinegar adds a little acidity.
• Baking powder is optional if you want a lighter or puffier batter when fried.

See recipe card for quantities.

Instructions to make bacalaitos step by step

Here are the step-by-step photos to make delicious bacalaitos from start to finish.

• Step 1: Soak the salted fish in about 5 cups of water or enough to cover. Leave it soaking for 24 hours and change the water three times.
• Step 2: Place the fish in a large skillet with 3 cups of water. Bring the water to a boil and then reduce the heat to low and simmer for 10 minutes. Remove from the heat and allow to cool. Reserve one cup of water from simmering the fish to use in the batter. Flake the fish apart into small pieces.

• Step 3: While the fish is cooking, add the flour, pepper, sazón, and oregano to a bowl and stir to combine. Add 1 teaspoon baking powder if you like a fluffy fritter.
• Step 4: In a separate bowl, combine the fish, cilantro, onion, garlic, and vinegar.

• Step 5: Add 1 cup of the reserved water and another cup of water to the flour mixture. Whisk to combine thoroughly. I like a slightly thick batter so it will form a ribbon on the surface when drizzled back from the whisk. Add 1 tablespoon of flour at a time until you get the consistency you like. If it is too thick, add a little water.
• Step 6: Add the fish mixture to the batter and stir to combine.

• Step 7: Heat the oil to 350°F and add ⅓ cup of batter to the hot oil. You need about 1.5 inches of oil in the pan. Fry for 3 minutes and then flip over.
• Step 8: Once you flip over the bacalaito, fry another 3 minutes or until golden brown. Place the fried bacalaito on a cooling rack to drip with a paper towel underneath to catch the oil.

Hint: I like to use a heat-proof silicone ladle (affiliate link) to drop the batter into the hot oil. It keeps my hands safe from getting burned, and it holds about ⅓ cup of batter.

Substitutions and Additions

There are a few variations you can use to make bacalaitos depending on the flavor you want.

• Bell pepper - Add ⅓ cup of finely chopped red bell pepper for some added flavor and color.
• Gluten-free - You can swap out the all-purpose flour with a gluten-free type sold at most stores. Cup for Cup is one brand, and 1 for 1 from Bob's Red Mill is another.
• Mayo-Ketchup Sauce - This is a really popular dipping sauce from Puerto Rico, aka pink sauce. This is a simple mixture of 3 tablespoon Mayonnaise, 1 tablespoon ketchup, and ½ teaspoon garlic powder. Feel free to add a dash of Worcestershire. This sauce is also great with fried green plantain ( tostones).
• Cocktail Sauce - This is not just for cold shrimp but goes great with bacalaitos! Combine ½ cup of ketchup, 2 tablespoons of horseradish, 1 tablespoon of fresh lemon juice, a dash of Worcestershire, and, optionally, Tabasco to taste.

Tips for Perfect Bacalaitos

• Soak salted cod thoroughly to remove excess salt
• Keep the batter slightly thick for crisp fritters
• Fry at 350°F for the best texture
• Do not overcrowd while frying
• Use fresh cilantro and garlic for the best flavor
• Drain on a rack instead of paper towels to stay crisp
• The batter will sink to the bottom of the oil when you drop it into the pan. Be patient and don't move it around or flip it until you wait the 3 minutes. It needs time to get crispy on the bottom before you flip. Carefully get the tongs under the fritter and flip it over, but don't lift it out of the oil. The top side will be very soft before flipping.

Equipment to make bacalaitos

Here are the basic items you will need to make bacalaitos.

• Glass baking dish - I like to use this type of dish to soak the salted fish for 24 hours during the desalination time.
• Large Skillet - This can be used for simmering the fish once the salt has been removed, and also for frying in the oil. I love the versatility of my Le Creuset 2.25 Qt. braising pan for simmering the fish and then frying. The heavy porcelain-enamelled cast iron really holds the heat and will last a lifetime.
• Tongs - Get a long pair to keep your hands away from the oil while flipping the fritters.
• Silicone ladle - This really helps portioning the amount of batter into the hot oil while keeping you safe from spatter burns.
• Cooling rack - I place a cooling rack on a baking tray lined with a paper towel to allow the bacalaitos to drain off as much oil as possible. You can place them on a paper towel, but they tend to sit right in the oil, so I prefer the rack.
• Digital thermometer - You want to be sure the oil is 350°F before frying the bacalaitos. Don't let it go over 375°F.

Storage

• Cooked bacalaitos - You can keep the bacalaitos in the oven on the warm setting (170°F) until you are ready to serve. These are best served fresh, the fresher the better, for a nice crispy fritter. You can allow them to cool and store in the refrigerator for up to 3 days. Reheated bacalaitos will not be as good as fresh. They will lose some of their crispness. You can reheat in the oven at 375°F for 10-15 minutes until hot in the center. You can also reheat in an air-fryer at 375°F for about 6 minutes. Avoid reheating in a microwave oven, as they will be really soggy when reheated.
• Batter - The batter can be stored in the refrigerator for up to 24 hours. Note that if you are going to store the batter, don't add the baking powder until you are ready to fry them. You can freeze the batter for up to two months. Thaw it completely in the refrigerator, and it may separate a bit, so stir it thoroughly before frying and add the baking powder.

FAQ

Related Recipes

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What to Serve With Bacalaitos

Bacalaitos pair beautifully with Puerto Rican favorites like tostones, arroz con gandules, or mofongo. They are also delicious served with mayo-ketchup sauce, cilantro lime crema, or pico de gallo for dipping. For a full Puerto Rican meal, finish with desserts like arroz con leche or coconut flan.

📖 Recipe

Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.