Bacalaítos

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. 

bacalaito, cod fish fritter, fried cod fish

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!

loisa trio

bacalaitos, loisa flavor trio, sazón, adobo, sofrito, sazon, cod fish, cod fish fritters,  fried cod fish

About the writer

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.

 

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3 comments

Absolutely love this version of bacalaitos.

Irene May 03, 2022

This recipe is easy to make and the bacalaitos are delicious. My husband said it reminded him of the ones his grandmother used to make in Puerto Rico.

Cindy Carrasquillo May 03, 2022

Thank you for this recipe. Maybe I will get brave enough to try it. No baking powder?

Elaine Escobar May 03, 2022

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