July 13, 2023
0 Ratings
Photo by Food52
  • Prep time 10 minutes
  • Cook time 5 minutes
  • Serves 4
Test Kitchen Notes

Bacalaítos—spiced, fried cod fritters—are a Puerto Rican staple for good reason. Soaked in milk overnight, the fish becomes super tender and juicy when mixed into the flour-based batter, which creates a flaky and light, yet moist, interior, and a crunchy golden brown exterior. —Food52

What You'll Need
Watch This Recipe
  • 1 pound salted cod, soaked overnight in 3 cups of milk
  • 4 cups water, divided
  • 1 teaspoon white vinegar
  • 2 cups all-purpose flour
  • 2 tablespoons fresh parsley, roughly chopped
  • 1/4 cup fresh cilantro, roughly chopped
  • 1/4 teaspoon sazón
  • 1 red bell pepper, finely chopped
  • 1 tablespoon sofrito (optional)
  • 1 1/2 teaspoons baking soda
  • vegetable oil, for frying
  1. Add the soaked fish and milk into a pot with 3 cups of the water and the vinegar. Bring water to a boil, then lower the heat and simmer for 20 minutes.
  2. In a large bowl, combine the flour, cilantro, parsley, cilantro, sazón, bell pepper, sofrito, and baking soda.
  3. Using a colander, drain fish into a new bowl, reserving 1 cup of the salted fish water. Shred fish with two forks and set aside.
  4. Add the 1 cup of reserved salted milk water to the flour mixture, and mix together. Slowly add the remaining cup of fresh water to the mixture, mixing together to form a pancake-like batter. For a thinner batter, continue to add water until desired consistency. Fold in your fish and let batter sit for 10 minutes.
  5. Heat a frying pan with about 1 ½ inches of vegetable oil on medium heat until shimmering. Once oil is hot, ladle in ¼ cup of batter in a long stride motion to create a long bacalaíto.
  6. Fry until edges are lightly brown, and flip over. Cooking for 2 to 3 minutes per side, drain on a wire rack or paper towels; repeat with the remaining batter. Serve hot.

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Millie Peartree

Recipe by: Millie Peartree

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