This is one of the most traditional foods in Puerto Rico. This thin and crispy cod fritters can be found all over the island, mainly in the north coast and are loved by many. These are usually made big as a plate but in this case I’m making them small to serve as an appetizer. The perfect salty crispy snack to enjoy with a cold beer on the beach under a palm tree. This definitely tastes like home to me so whenever I’m homesick I crave foods like this. There are some variations, some people add onions and peppers so I include them in the recipe in case you want to try it but for me they’re not necessary, I like them simple but a little extra flavor won’t hurt so you do you! Remember onions and peppers have lots of water in them and it might not help with the crisping so make sure you chop them really tiny and mix every time you pour as they might stay in the bottom.
Tip: When making bacalaitos a container with a spout, big spoon or measuring cups can help you thin out the batter as you pour it in the oil, you want to spread it while you pour it otherwise you’ll basically make a fried pancake, the more you thin it out, the crispier the bacalaito will be and that’s what we want. Thin and crispy!
This are a great option for the holidays and make a great appetizer for parties and cookouts. It’s always refreshing to find something tasty and different instead of the classic chips and dip, you make the mixture in advance and fry them whenever you’re ready. I hope you enjoy them as much as I do!
Ingredients:
1 lb cod
3 cups flour
1 tablespoon pepper
1 tablespoon garlic powder
1 teaspoon paprika
1 tsp of achiote powder or one envelope of sazón -seasoning with color
1 tablespoon salt (depending on how salty your mixture is, it all depends on how long you remove the salt from the cod and if you use achiote powder that has no salt or use the seasoning which has salt)
1/4 cup chopped onion and/or chopped peppers (optional) *you can use rehydrated chopped dried onions.
1/4 cup chopped cilantro
2 cups water
1 cup water where the cod was boiled
Oil for frying
Method:
Rinse the cod well for around 10-15 minutes, you can leave it in a container with running water and add some milk in the first soak (optional) this helps take out some of the saltiness. Let it rest for a minimum of 1 hour, and change that water every 30 minutes.
Now bring it to a boil for 15 minutes over medium heat, if you do it over high heat it will foam and the water will run out of the pot making a mess so stick to medium heat.
Take the cod out, wait for it to cool and shred it with a fork or your hands.
To make the mixture, combine the flour in a container along with the pepper, garlic powder, sazón (if you’re using) and paprika.
Mix dry ingredients together, add the water and mix little by little. Add them to the mixture and mix well.
Add the cod, mix and check the mixture to know whether to add salt or not. (I added a tablespoon of salt in this case because I skipped the sazón.
Heat the oil over medium-high heat and pour the cod mixture vertically while making a circle so you make it thinner, if you pour it all in the same place, it will be very thick and the bacalaitos won’t crisp.
Leave it for about 1 1/2 – 2 minutes per side. Or until golden and crispy. Take them out and place in a paper towel or napkin to absorb excess oil.
Enjoy!
