Bacalaitos (Codfish Fritters)
Bacalaitos, also known as codfish fritters, are a delightful treat that hails from the Caribbean, particularly Puerto Rico. These crispy, savory morsels are made with salted codfish and a variety of fresh ingredients, creating a flavor profile that is both unique and comforting. Whether served as an appetizer or a snack, Bacalaitos are sure to impress your family and friends. With their crunchy exterior and soft, flavorful interior, they offer a perfect balance that makes them utterly irresistible. Let’s dive into this delicious recipe that is sure to become a staple in your kitchen.
Why You’ll Love This Recipe
Bacalaitos are not only delicious but also easy to make. They are perfect for gatherings, game days, or just a cozy night in. The combination of flaky codfish, aromatic herbs, and fresh vegetables creates layers of flavor that are sure to satisfy. Plus, they can be made in large batches, making them an ideal choice for entertaining. Once you get the hang of this recipe, you will find yourself whipping up these fritters on a regular basis.
What Goes In
- 1 pound bacalao (salted codfish) – the star ingredient that gives Bacalaitos their distinct flavor
- 3 tablespoons milk (whole or skim) – adds moisture to the batter
- 4 tablespoons cornstarch – helps bind the ingredients and gives a nice texture
- 1 teaspoon chopped chives (optional) – enhances the flavor with a mild onion taste
- 1 teaspoon minced parsley – adds freshness
- 1 small red onion, diced into very small cubes – provides a sweet and aromatic base
- Diced bell peppers – for color and an added crunch
- 2 eggs (medium) – binds the ingredients together
- 1 cup vegetable oil – for frying, giving those fritters their crispy crust
Appliances & Accessories
- Deep frying pan or skillet – for frying the Bacalaitos to perfection
- Mixing bowl – to combine all the ingredients
- Spatula – for flipping the fritters while frying
- Paper towels – to drain excess oil after frying
Bacalaitos (Codfish Fritters) Made Stepwise
Step 1: Prepare the Codfish
Start by soaking the bacalao in water for at least 24 hours. Change the water several times to remove excess salt. After soaking, boil the bacalao for about 10 minutes until tender. Drain and let it cool before flaking it into small pieces.
Step 2: Mix the Batter
In a mixing bowl, combine the flaked bacalao with diced red onion, bell peppers, chopped chives, and minced parsley. In a separate bowl, whisk together the eggs and milk. Gradually add the cornstarch, mixing until smooth. Pour this mixture over the bacalao and vegetables, stirring until everything is well combined.
Step 3: Heat the Oil
In a deep frying pan or skillet, heat the vegetable oil over medium-high heat. To check if the oil is ready, drop a small amount of batter into the oil. If it sizzles, you are good to go!
Step 4: Fry the Fritters
Using a spoon or small ice cream scoop, drop spoonfuls of the batter into the hot oil. Fry the fritters in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until they are golden brown and crispy.
Step 5: Drain and Serve
Once cooked, remove the Bacalaitos from the oil and place them on paper towels to drain excess oil. Serve hot with a side of homemade tartar sauce or your favorite dipping sauce.
Dietary Customizations
- For a gluten-free option, ensure that the cornstarch is certified gluten-free.
- Vegetarian version: Substitute bacalao with mashed chickpeas or a meat alternative.
- Spice it up: Add diced jalapeños or a pinch of cayenne pepper for a spicy kick.
Avoid These Mistakes
- Don’t skip the soaking time for the bacalao; it’s crucial for removing excess salt.
- Ensure the oil is hot enough before adding the fritters to prevent them from absorbing too much oil.
- Do not overcrowd the pan while frying; this can lower the oil temperature and result in soggy fritters.
Best Ways to Store
Leftover Bacalaitos can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 350°F (175°C) for about 10 minutes to regain their crispiness. For longer storage, freeze uncooked batter in a sealed bag for up to a month. Fry them directly from frozen when ready to enjoy!
Helpful Q&A
Can I use fresh cod instead of salted codfish?
Yes, you can use fresh cod, but you will need to season it well to match the flavor profile of the salted variety. You may also want to adjust the soaking step, as fresh fish does not require desalinization.
What is the best oil for frying Bacalaitos?
Vegetable oil is a great choice for frying Bacalaitos due to its high smoke point. However, you can also use canola or sunflower oil for a similar result.
Can I make Bacalaitos in advance?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. However, it is best to fry them fresh for the best texture and flavor.
What can I serve with Bacalaitos?
Bacalaitos pair beautifully with a variety of dips, such as homemade tartar sauce, spicy mayo, or even a refreshing avocado dip. They also make a wonderful addition to a larger spread of appetizers.
More from the Kitchen
- Baked Parmesan Crusted Cod – a delightful oven-baked alternative that is equally tasty.
- Garlic Butter Shrimp Fried Rice – a perfect side dish that complements the flavors of Bacalaitos.
See You at the Table
Bacalaitos (Codfish Fritters) are not just food; they are a celebration of flavor and culture. With their crispy texture and savory filling, these fritters bring joy to every bite. Whether you’re enjoying them as a snack or as part of a larger meal, they are sure to be a hit. Gather your ingredients, follow the steps, and indulge in this delightful dish that will transport you straight to the Caribbean. Enjoy cooking and savoring every moment with your loved ones!
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Bacalaitos (Codfish Fritters)
Ingredients
Equipment
Method
- Start by soaking the bacalao in water for at least 24 hours. Change the water several times to remove excess salt. After soaking, boil the bacalao for about 10 minutes until tender. Drain and let it cool before flaking it into small pieces.
- In a mixing bowl, combine the flaked bacalao with diced red onion, bell peppers, chopped chives, and minced parsley. In a separate bowl, whisk together the eggs and milk. Gradually add the cornstarch, mixing until smooth. Pour this mixture over the bacalao and vegetables, stirring until everything is well combined.
- In a deep frying pan or skillet, heat the vegetable oil over medium-high heat. To check if the oil is ready, drop a small amount of batter into the oil. If it sizzles, you are good to go!
- Using a spoon or small ice cream scoop, drop spoonfuls of the batter into the hot oil. Fry the fritters in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Once cooked, remove the Bacalaitos from the oil and place them on paper towels to drain excess oil. Serve hot with a side of homemade tartar sauce or your favorite dipping sauce.
Notes
- Ensure the bacalao is soaked long enough to remove excess salt.
- Fry in batches to maintain oil temperature and prevent sogginess.
- Store leftovers in an airtight container for up to 3 days.
