Bacalaitos: Puerto Rican Codfish Fritters
Bacalaitos, or codfish fritters, are a beloved staple of Puerto Rican cuisine. These savory bites, enjoyed as street food or alongside a meal, boast a rich history intertwined with the island’s cultural tapestry.
Ingredients
To make a batch of delicious bacalaitos, you'll need the following ingredients:
- 1 pound of salted codfish bacalao
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of ground black pepper
- 1 teaspoon of adobo seasoning
- 1 tablespoon of chopped fresh cilantro optional
- 2 cups of water
- 1 small onion finely chopped
- 2 cloves of garlic minced
- Vegetable oil for frying
Instructions
Preparing the Codfish
- Soak the Codfish: Start by soaking the salted codfish in cold water for at least 4 hours or overnight. Change the water several times to remove the excess salt.
- Boil the Codfish: After soaking, drain the water and place the codfish in a pot. Cover it with fresh water and bring it to a boil. Let it simmer for about 15 minutes, then drain the water and let the codfish cool.
- Flake the Codfish: Once the codfish has cooled, remove any bones and skin. Flake the fish into small pieces using your fingers or a fork.
Making the Batter
- Combine Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, garlic powder, onion powder, black pepper, and adobo seasoning. Mix well.
- Add Water: Gradually add the water to the dry ingredients, stirring constantly to create a smooth batter. The consistency should be similar to pancake batter.
- Incorporate Codfish and Aromatics: Add the flaked codfish, chopped onion, minced garlic, and chopped cilantro (if using) to the batter. Mix until everything is well incorporated.
Frying the Bacalaitos
- Heat the Oil: In a large, deep skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat. The oil is ready when a small drop of batter sizzles and turns golden brown within a few seconds.
- Fry the Fritters: Using a spoon or a small ladle, carefully drop spoonfuls of the batter into the hot oil. Fry the fritters in batches, making sure not to overcrowd the pan. Cook each fritter for about 2-3 minutes per side, or until golden brown and crispy.
- Drain and Serve: Use a slotted spoon to transfer the cooked fritters to a plate lined with paper towels to drain any excess oil. Serve the bacalaitos hot, with a squeeze of fresh lime juice or your favorite dipping sauce.
Video
Notes
Tips for Perfect Bacalaitos
- Soaking the Codfish: Don't skip the soaking process, as it helps to remove the excess salt from the codfish.
- Consistency of the Batter: Ensure your batter is not too thick or too thin. It should be smooth and pourable, similar to pancake batter.
- Temperature of the Oil: Make sure the oil is hot enough before frying to achieve a crispy texture. If the oil is too cold, the fritters will absorb too much oil and become greasy.