📝 About This Recipe
Transport your taste buds to the sun-drenched shores of the Caribbean with these crispy, golden Bacalao Fritters. This beloved street food staple combines salted cod with a vibrant medley of fresh herbs and spices, resulting in a snack that is shattering on the outside and tender on the inside. Perfectly balanced with a hint of heat and a savory depth, these fritters are the ultimate coastal indulgence for any gathering.
🥗 Ingredients
The Cod Prep
- 1/2 pound Salted Cod (Bacalao) (boneless and skinless, soaked overnight)
- 4 cups Water (for boiling the fish)
The Batter Base
- 2 cups All-purpose Flour (sifted)
- 1 teaspoon Baking Powder (for lift and lightness)
- 1 1/2 cups Ice Cold Water (adjust for a pancake-batter consistency)
- 1 packet Sazon Seasoning (with culantro and achiote for color)
Aromatics and Spice
- 3 cloves Garlic (minced into a paste)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/4 cup Yellow Onion (grated or very finely minced)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Scotch Bonnet Pepper (seeded and minced (optional for heat))
Frying and Finishing
- 2 cups Vegetable Oil (for shallow frying)
- 1 piece Lime (cut into wedges for serving)
👨🍳 Instructions
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1
Begin by preparing the salted cod. After soaking it for at least 12-24 hours (changing the water 3 times), place the fish in a pot of fresh water. Bring to a boil and simmer for 15 minutes to soften and remove excess salt.
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2
Drain the fish and let it cool slightly. Using your fingers or two forks, flake the fish into very small, fine shreds. Discard any stray bones or skin if found.
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3
In a large mixing bowl, whisk together the all-purpose flour, baking powder, Sazon, and black pepper until well combined.
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4
Gradually whisk in the ice-cold water. The goal is a smooth, pourable consistency similar to heavy cream or thin pancake batter. Avoid over-mixing to keep the fritters light.
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5
Fold in the flaked cod, minced garlic, grated onion, cilantro, and Scotch Bonnet pepper. Stir gently until the aromatics are evenly distributed throughout the batter.
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6
Heat about 1/2 inch of vegetable oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat. The oil is ready when a small drop of batter sizzles immediately (approx. 365°F/185°C).
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7
Using a ladle or a large spoon, carefully pour about 1/4 cup of batter into the hot oil. Do not overcrowd the pan; cook 2-3 at a time depending on pan size.
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8
Fry the fritters for 2-3 minutes on the first side. You will see the edges turn a deep golden brown and become very crispy.
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9
Carefully flip the fritters using a slotted spatula. Fry for another 2 minutes on the second side until they are uniformly golden and puffed.
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10
Remove the fritters from the oil and place them on a wire rack set over a baking sheet or a plate lined with paper towels to drain excess oil.
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11
Repeat the process with the remaining batter, stirring the batter briefly between batches to ensure the fish hasn't settled at the bottom.
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12
Serve the bacalaítos immediately while hot and crispy with fresh lime wedges on the side.
💡 Chef's Tips
Soak the cod for a full 24 hours if you prefer a less salty flavor; salt levels vary greatly by brand. Use ice-cold water for the batter to create a temperature shock when it hits the oil, resulting in a crispier exterior. Don't skip the baking powder; it provides the necessary aeration to prevent the fritters from becoming dense or rubbery. If your fritters are too oily, your oil temperature is likely too low; use a thermometer to maintain a steady heat. For a gluten-free version, a 1:1 gluten-free flour blend works surprisingly well in this specific recipe.
🍽️ Serving Suggestions
Pair with a spicy 'Pique' (Puerto Rican hot sauce) or a zesty garlic aioli for dipping. Serve alongside a cold, crisp Caribbean lager or a refreshing glass of ginger beer. Accompany with a side of fresh avocado slices to cut through the richness of the fried fish. These make an excellent appetizer for a seafood boil or a tropical-themed brunch.