No street vendors nearby no fear! You can enjoy Bacalaitos right at home with this simple & tasty recipe.
By Carolina Ginorio | @caroginorio_pr
Walking distance from my favorite beach in Puerto Rico there are these wonderful little cinder block huts that serve up all of the fried goodness that my heart desires—the kind of spot that has an open-flame grill, a cooler full of beer, and an old radio tuned into the local reggaeton station. The women there are experts at making these bacalaítos as big as your face. They stack them up on a stick to stay warm over the fire, so they’re piping hot when you order one and you need a napkin to hold it without burning your fingers.
Growing up my family would go to the beach for every holiday, and during Lent when our usual street-food haul was limited to fish we would buy a huge stack of bacalaítos for the whole family. That’s why every year around Easter I crave these things, and if there isn’t a street vendor nearby I love frying them up at home. The recipe is deceptively easy, and with Louisa’s flavor trio most of the work is already done!
My name is Carolina Ginorio, I was born and raised in San Juan, Puerto Rico. I use my love of food and my background in design to make videos that highlight how fun it is to cook and eat Puerto Rican food. I started cooking as a way to feel at home even when I was far away, so although I may not make it the way your abuela would, each bite is sure to transport you to my favorite island on the globe.
20 + Bacalaítos (varies on how big you shape them)
Bacalaítos otherwise known as, codfish fritters, are a Puerto Rican staple that can be easily enjoyed at home or on a nice day on the beach.
- 1 lb of boned salted codfish
3 cups of all-purpose flour
1 tbsp Loisa Sazón
1 tbsp Loisa Adobo
- 1 tbsp paprika
- 1 tbsp garlic powder
2 tbsp Loisa Sofrito
- ¼ cup chopped onion
½ cup pimiento peppers
- 2 cups of reserved fish water
- 1 cup of water
Canola oil for frying
Rinse the codfish for at least 15 minutes under running water.
Boil the codfish for 15 minutes on medium heat.
Taste the fish to make sure it’s not too salty. If it is, boil it for another 10-15 minutes in fresh water. Reserve at least 2 cups of the fishy water for later.
In a separate bowl, mix the flour, Sazón, Adobo, paprika, and garlic powder.
Add in the 2 cups of reserved water, sofrito, onion, and pimientos.
Add in the codfish and mix. You can add in more water if the mixture is not liquid enough, it should have the overall consistency of pancake batter.
Heat up the frying oil to 350°F. Use a ladle to pour the batter into the oil. Use less batter if you like it thin or more batter if you like a little more bite.
Fry each side for at least a minute until golden brown. Enjoy!
What you'll need:
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