Non-VegetarianPuerto Rican Frituras cuisine Street Food

Bacalaítos

Name: Bacalaítos
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Cuisine: Puerto Rican Frituras
Ingredients: 0.5 lb Salt cod (bacalao); 2 cup All-purpose flour; 1.5 cup Water; 1 tsp Baking powder; 2 clove Garlic; 2 tbsp Cilantro; 1 tsp Adobo seasoning; 3 cup Vegetable oil

Thin, lacy fritters made from a salt cod and flour batter, fried until crisp and full of holes at the edges. They are a classic beachside snack sold at kiosks alongside tostones and alcapurrias.

🇺🇸United States· Puerto Rico

Prep: 25 min
Cook: 15 min
Total: 40 min
Servings: 6
Difficulty: Medium
Calories: 240 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Large skillet or deep fryer
•Mixing bowl

Nutrition

Per serving, approximate

Calories: 240 kcal
fat: 11
carbs: 22
protein: 14
calories: 240

Instructions

1
Soak the salt cod in water for 24 hours, changing the water 3-4 times. Drain it, remove skin and bones, and shred the fish.
2
Whisk the flour, baking powder, adobo, and water together until smooth and easy to pour.
3
Stir the shredded cod, garlic, and cilantro into the batter.
4
Heat oil to 350°F in a wide skillet over medium heat.
5
Ladle batter into the oil, spreading it thin. Fry for 2-3 minutes per side until golden with crisp, lacy edges.
6
Transfer the fried cod fritters to a plate lined with paper towels to drain.
7
Serve hot with fresh lime wedges.

Chef's tips

Soak the salt cod in water for 24 hours and change the water several times to remove extra salt before shredding.

Storage

Best eaten fresh; leftovers can be refrigerated 1 day but lose crispness quickly.

Reheating

Crisp in a hot oven or air fryer; avoid microwaving.

Common mistakes to avoid

•Not soaking the fish long enough, which leaves the fritters far too salty.
•Making the batter too thick, which keeps the fritters from getting thin, lacy edges.