Bacalaitos

Name: Bacalaitos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Puerto Rican
Ingredients: 250g salt cod, desalted and shredded; 1.5 cups all-purpose flour; 1 cup water; 2 cloves garlic, minced; 1 tbsp recao, chopped; 1/4 tsp baking powder; 1/4 tsp black pepper; Vegetable oil for frying

Bacalaitos (bah-kah-lah-EE-tohs)

Codfish Fritters

⏱ Prep Time 40 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 208 kcal

Thin, crispy fritters made from a seasoned batter of salted codfish, flour, and herbs, fried until golden and lacy around the edges.

Nutrition & Info

Protein 12.0g

Carbs 22.0g

Fat 8.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ fish ⚠ gluten

Equipment Needed

deep skillet mixing bowl slotted spoon

Presentation Guide

Vessel: paper-lined plate

Garnishes: lime wedges, pique sauce

Accompaniments: cold beer, tostones

Ingredients

250g salt cod, desalted and shredded
1.5 cups all-purpose flour
1 cup water
2 cloves garlic, minced
1 tbsp recao, chopped
1/4 tsp baking powder
1/4 tsp black pepper
Vegetable oil for frying

Instructions

1
Soak salt cod overnight in cold water, changing water three times to remove excess salt. Shred finely.
2
Mix flour, water, baking powder, garlic, recao, and pepper into a smooth batter.
3
Fold shredded codfish into the batter until evenly distributed.
4
Heat oil to 375F in a deep skillet. Drop batter by spoonfuls, spreading thin with the spoon.
5
Fry until golden and crispy on both sides, about three minutes total. The edges should be lacy.
6
Drain on paper towels and serve immediately while hot and crispy.

💡

Did You Know?

Bacalaitos are the most popular item at the famous Luquillo kiosks, where vendors fry hundreds of them every day in enormous cauldrons of oil.

Chef's Notes

Equipment Tips

deep skillet
mixing bowl
slotted spoon

Garnishing

lime wedges, pique sauce

Accompaniments

cold beer, tostones

The Story Behind Bacalaitos

Bacalaitos arrived in Puerto Rico through Spanish colonial influence, where salted codfish was a staple food during Lenten fasting. Spanish merchants imported bacalao from the North Atlantic, and Puerto Ricans transformed it into these addictive fritters. Today bacalaitos are the quintessential beach snack, inseparable from the experience of visiting the island's coastal kiosks. The lacy, crispy edges and salty fish flavor make them irresistible straight from the fryer.

🕐 Traditionally enjoyed beach snack and lenten food 📜 Origins: Spanish colonial Lenten tradition

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