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Bacalaítos are fried foods typical of Puerto Rican cuisine. You can find these delicacies all over the island, particularly at improvised stalls or roadside kiosks. They are cakes made with flour, seasonings, and shredded cod fillet. They are then fried in hot oil until golden and crispy on the outside and soft on the inside. 

These cod fritters are known for their circular shape and the epic crunch you'll hear when you bite into one. Bacalaítos have the advantage of being a handheld snack. Light and fluffy with an out-of-this-world flavor.

Salted Cod

Originally brought to the Caribbean by Spanish settlers, salted cod became part of the cuisine of the region's islands. This fish traveled well without damage in the holds of ships carrying supplies to the New World colonies. 

Salted cod is a reminder of the colonial era, when fresh food was unavailable. It was a way to preserve fish in the absence of refrigeration. For many years in Puerto Rico, cod was considered a "poor man's" food, especially when accompanied by vegetables like malanga and yautia. 

Fried Cod

Luis Rafael Sánchez wrote in his Praise of Fried Food, That fried cod was a dish that calmed the hunger pangs of the poorest Puerto Ricans. He adds that today, Bacalaítos are part of the snacks served at the most elegant banquets in Puerto Rico. In fact, Bacalaítos are a perfect match for Champagne tastings on the island. 

Like other Puerto Rican dishes, Bacalaítos originated from a blend of different cultures. In this case, West African slaves, Spanish colonizers, and indigenous people all contributed to the development of this dish.

Eating fried cod is common in almost all Latin American countries. However, Codfish, As we Puerto Ricans know and consume it, it's unique and ours. It's the favorite fried food during Fridays during Lent in Puerto Rico and surprisingly easy to make. 

Preparation of Bacalaítos

The first step is to soak the cod in water overnight until the next day. This ensures that the Bacalaítos aren't too salty. The next day, drain the cod and soak it again for another hour or two. Depending on how dry the cod is, the total desalination time can take up to 24 hours.

Salted pollock is the perfect fish for an authentic Puerto Rican Bacalaítos recipe. Boneless and skinless, pollock has a high salt concentration, and two separate soaks are sufficient. Other fish used for Bacalaítos include haddock, hake, and striped bass. 

After desalting, place the fish in a saucepan with at least 3 cups of water and a teaspoon of white vinegar. Over medium-high heat, bring the water to a boil and simmer for five minutes. Then, remove the saucepan from the heat and let it cool enough to touch. 

While the fish is cooling, you'll work on the batter, where fresh ingredients are key. 

Take two cups of all-purpose white flour and add the seasonings. Add finely chopped fresh parsley, cilantro, onion, and red bell pepper. Also add black pepper and a little oregano. Add 1 1/2 teaspoons of baking soda to help the batter rise while frying. Mix everything together and let it rest. Some recipes replace the baking soda with 1 teaspoon of baking powder, while others add sofrito and garlic as seasonings. 

Once the fish has cooled, shred it as finely as you like, but don't discard the water. In a bowl, pour 1 cup of salt water. Add the shredded fish to this bowl of salt water. This will help preserve the flavor of the fish for the Bacalaítos.

Use 1 cup of additional salted water from where you boiled the cod and add it to the flour and seasoning mixture. Then add another cup of fresh water to the mixture. The batter should be fairly liquid so the Bacalaítos are crispy. Mix everything until a pancake-like batter forms and add the flaked cod. 

Let the mixture sit for 5 to 10 minutes before frying. When frying, add about 1/4 cup, but don't pour it like a pancake. Try to do it in a line. Fry until the edges are golden brown before turning. About 2 minutes per side. 

Here I leave you a video of the Puerto Rican Bacalaítos recipe. 

Photo: Latina Mom Meals

Carmen M. Pérez Velázquez