📝 About This Recipe
Transport your kitchen to the sun-drenched kiosks of Piñones with these iconic Puerto Rican codfish fritters. These thin, pancake-like discs offer a masterclass in texture: lacy, shatteringly crisp edges that give way to a tender, savory center bursting with salted cod and aromatic sofrito. They are the ultimate Caribbean comfort food, perfectly balancing the brine of the sea with the earthy warmth of cilantro and garlic.
🥗 Ingredients
The Star Ingredient
- 1/2 pound Salted Pollock or Cod Fillet (bone-in or boneless, dry-salted)
The Batter Base
- 2 cups All-purpose flour (sifted for a smoother texture)
- 1 teaspoon Baking powder (provides the necessary lift and airy bubbles)
- 1 teaspoon Adobo seasoning (with or without pepper)
- 1 packet Sazón with Culantro and Achiote (for that signature golden-orange hue)
- 2 cups Cold water (adjust slightly for a heavy cream consistency)
Aromatics and Seasoning
- 4 pieces Garlic cloves (mashed into a paste with a pinch of salt)
- 1/4 cup Fresh Cilantro (finely minced)
- 2 pieces Recao (Culantro) leaves (finely minced (optional, but highly recommended))
- 1/2 teaspoon Black pepper (freshly ground)
For Frying
- 2 cups Vegetable or Corn oil (for shallow frying)
👨🍳 Instructions
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1
Begin by desalinating the cod. Place the salted fish in a bowl of cold water and soak for at least 4-8 hours, changing the water 2-3 times to remove excess salt.
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2
Place the soaked fish in a small pot, cover with fresh water, and bring to a boil. Simmer for 12-15 minutes until the fish flakes easily with a fork.
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3
Drain the fish and let it cool. Once cool enough to handle, shred the cod into very fine flakes using your fingers or two forks, ensuring you remove any stray bones or skin.
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4
In a large mixing bowl, whisk together the flour, baking powder, adobo, and sazón packet until the dry ingredients are evenly colored.
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5
Gradually whisk in the cold water. You are looking for a consistency similar to crepe batter or heavy cream—thin enough to pour but thick enough to coat a spoon.
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6
Fold in the shredded cod, mashed garlic paste, minced cilantro, recao, and black pepper. Stir until the aromatics are well distributed throughout the batter.
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7
Let the batter rest at room temperature for 15-20 minutes. This allows the flour to hydrate and the flavors to meld beautifully.
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8
In a heavy-bottomed skillet or caldero, heat about 1/2 inch of oil over medium-high heat. The oil is ready when a small drop of batter sizzles instantly and floats.
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9
Using a large ladle, pour about 1/4 to 1/3 cup of batter into the hot oil in a circular motion. Do not crowd the pan; fry only 2 or 3 at a time.
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10
Fry for 3-4 minutes on the first side. You'll see the edges turning a deep golden brown and becoming crispy and lacy.
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11
Carefully flip the fritter using a slotted spatula and fry for another 2-3 minutes until both sides are golden and the center is cooked through.
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12
Remove the bacalaítos and drain them on a wire rack set over paper towels to maintain their crunch.
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13
Serve immediately while hot and at peak crispness.
💡 Chef's Tips
To ensure maximum crispiness, make sure your oil stays at a consistent 350°F (175°C); if it's too cool, the fritters will be greasy. Don't over-salt the batter! The cod will still retain some saltiness even after boiling, so taste a tiny bit of the first cooked fritter before adding more salt. If the batter feels too thick, add water one tablespoon at a time; the best bacalaítos are thin with 'lace' edges. For an extra kick, add a finely diced jalapeño or a dash of hot sauce directly into the batter.
🍽️ Serving Suggestions
Serve hot with a side of Mayo-Ketchup (a mix of mayo, ketchup, garlic, and lemon). Pair with a cold glass of Medalla light beer or a refreshing Coco Rico soda. Enjoy as a classic 'surtido' (appetizer platter) alongside sorullitos de maíz and alcapurrias. Great as a beach-side snack with a squeeze of fresh lime juice to cut through the richness.