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Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Bacalaitos Puerto Rican Cod Fritters
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- Level: Intermediate
- Total: 9 hr 45 min (includes soaking time)
- Active: 1 hr 30 min
- Yield: 8 to 12 bacalaítos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 280
- Total Fat
- 19 g
- Saturated Fat
- 1 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 10 g
- Cholesterol
- 20 mg
- Sodium
- 313 mg
Shatteringly crisp on the outside, tender and savory on the inside, bacalaítos are the ultimate Puerto Rican beach food. These iconic salted cod fritters are made by folding flaked bacalao into a seasoned flour-and-water batter infused with garlic, sofrito and aromatic spices, then ladled straight into hot oil until golden brown. Their large surface area is the secret to their perfection. The expansive, paper-thin edges deliver maximum crunch, while the thicker middle provides a satisfying, savory bite of flaked salt cod and seasoned dough. Whether you grab them fresh from a seaside kiosk in Piñones or fry up a batch at home, they offer an irresistible crunch that tastes like pure island sunshine.
- Level: Intermediate
- Total: 9 hr 45 min (includes soaking time)
- Active: 1 hr 30 min
- Yield: 8 to 12 bacalaítos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 280
- Total Fat
- 19 g
- Saturated Fat
- 1 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 10 g
- Cholesterol
- 20 mg
- Sodium
- 313 mg
Ingredients
Bacalaítos:
Pique (optional):
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Directions
Special equipment:
deep-fry thermometer- For the bacalaítos: Rinse the bacalao to remove any loose salt covering it. Place in a large bowl and cover with clean water. Cover and refrigerate overnight.
- For the pique (if making): Mix together the vinegar, salt, peppercorns, habaneros and garlic in an airtight container until the salt has dissolved. Cover and set aside in a cool, dry place for at least 8 hours and up to 3 days for the flavor to develop.
- Drain the soaked bacalao and transfer to a large pot. Cover with water, bring to a boil over medium-high heat and boil for 15 minutes. Carefully drain and rinse the bacalao. Place in a medium bowl and cover with cool fresh water. Set aside to come to room temperature while you prepare the batter.
- Whisk together the flour, baking powder, garlic powder and oregano in a large bowl. Whisk in the cilantro, sofrito and 2 cups cool water until smooth. Drain the bacalao again and carefully flake the fish, checking for any bones. Fold in the flaked fish.
- Add enough canola oil to a high-sided skillet or 12-inch cast iron skillet to come 1/4 inch up the sides. Heat the oil to 350 degrees F.
- Ladle 1/2 cup of the batter into the center of the skillet and fry until the sides begin to crisp and turn golden brown, 2 to 4 minutes. Carefully turn over with a spatula or slotted spoon and fry until both sides are golden brown, another 3 to 4 minutes. Drain and transfer to a paper towel-lined baking sheet or plate for a minute or two to remove some oil. Sprinkle with salt, then transfer to a cooling rack to keep crispy. Repeat with the remaining batter. You can hold the bacalaítos in the oven at 250 degree F to keep warm. Serve immediately with the pique if using.
