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Bacalaítos are crispy, salty Puerto Rican fritters that you’ll want to make again and again. They are thin, golden, and unbelievably addictive. This easy recipe gives you restaurant quality fritters at home with simple ingredients and big flavor.
If you have never had warm Bacalaítos straight from the skillet, you are in for a treat. These salted cod fritters are light, crisp and perfectly savory, with that signature codfish flavor that keeps you coming back for more. They are fantastic as a snack, appetizer, or part of a classic Puerto Rican spread with a side of Arroz con Gandules.
What are Bacalaitos?
Bacalaítos are thin, crispy Puerto Rican salted cod fritters often sold at street kiosks and beaches on the island. They are made by mixing soaked, flaked bacalao into a seasoned batter and frying until golden and crunchy. The result is a savory fritter that’s crispy on the outside and tender inside. They make for great appetizers and snacks.
Why Authentic Puerto Rican Bacalaitos Are a Favorite
Here are the top reasons these salted cod fritters are a staple in every Puerto Rican household and are a popular street food:
- Super flavorful batter: A mix of seasonings, sofrito and cured fish brings BIG, bold flavor.
- Crispy edges and soft centers: This method of frying gives them the best texture, thin and crispy around the edges and tender inside. Yum!
- Perfect for any occasion: Serve them as snacks, appetizers, party bites or alongside any rice dishes. They truly go great with everything!
- Make ahead friendly: You can easily prep the batter a day in advance or even prep the cod the day before and refrigerate. I love doing this before a large party.
Ingredients You Need
These ingredients can be found at your local Latina grocery store and in many bigger grocery stores like Walmart or online through Amazon.
Note: The full list of ingredients with measurements is provided in the recipe card below.
- Bacalao: You can find at most large grocery store chains and any Latina grocery store. It will need to be soaked and boiled to remove any excess salt.
- All-purpose flour: Creates the light, crispy batter that holds the fritters together. To make gluten free, use gluten free 1:1 flour.
- Cornstarch: Adds that extra crunch and helps the fritters fry up golden.
- Packet of Sazón: Infuses the batter with classic Puerto Rican color and bold seasoning.
- Red bell pepper and yellow onion: A touch of sweetness to offset the salty cod.
- Sofritos: Packs the batter with rich Puerto Rican aroma and deep savory flavor. You can use a homemade version or store bought.
- Sazón complete seasoning: Keeps these fritters well seasoned.
- Water: Thins the batter to the perfect pourable consistency for frying.
- Vegetable oil: Used for frying the fritters giving them their crispy, golden exterior. You can use any neutral oil for frying.
How to Make Bacalaitos
After a little bit of prep, these salt cod fritters cook up quickly. Let me show you how easy they come together!
- Prepare the codfish. To quickly desalt, place bacalao in a pot with plenty of water. Bring to a gentle boil for 15 minutes. Drain, refill and repeat another 10-15 minutes. Taste to see if it’s still too salty, if so, repeat once more. Drain and let cool slightly.
- Shred the fish: Remove any bones or skin, then shred into small flakes.
- Stir together the dry ingredients: In a large mixing bowl, whisk together the flour, cornstarch, baking powder, Sazón packet, oregano, white pepper, Sazón Complete and kosher salt.
- Add the vegetables and shredded codfish: Then add the onion, red bell pepper, garlic, sofrito and shredded codfish.
- Stir everything together: Mix well.
- Add the water to create the final batter: Gradually whisk in the 2 cups of fresh water until you get a thin, pancake like batter. It needs to be pourable; not stiff.
- Fry the bacalaítos. Heat the vegetable oil in a large frying pan to 350°F. A shallow fry is fine here. Using a ladle, pour some batter into the hot oil and gently spread it out like a thin pancake.
- Cook until golden brown: Fry for 2-3 minutes per side until golden brown and crispy. Remove and drain on a paper towel. Serve hot!
Expert Tips
- Desalt the cod properly – Boil the codfish, drain and repeat at least 2 times depending on how salty it is. Taste after each boil to determine if it tastes just right.
- Shred the cod finely – Smaller shreds help the batter cook evenly and prevent thick and soggy fritters. You also want to make sure you remove any tiny bones or excess skin.
- Adjust the water to get the right texture for the fritters – The batter should be pourable. My rule is thicker than water but like a thin pancake batter.
- Use a large skillet and let the oil fully heat before frying – You need a large enough skillet so the fritters float slightly and get evenly brown. The oil needs to be medium high heat, so the fritters don’t get soggy or burn too fast.
- Use a ladle – This makes pouring the batter an easy step. I like to gently swirl it into the pan to get those signature lacy edges.
Frequently Asked Questions
Bacalao is the Spanish name for salted, dried codfish that is preserved through salting and drying.
They are served piping hot immediately after frying for the best tastes and texture.
I like to think of it as just thinner than pancake batter. It should pour easily and spread quickly in your skillet.
Absolutely! Go ahead and add a pinch of cayenne pepper, smoked paprika or minced jalapeños for a kick.
Serving Suggestions
These salted cod fritters are great to serve hot with a lemon wedge or lime for a bright, salty crunch. They pair well with a side of Arroz con Gandules or alongside other Puerto Rican appetizers like these Tostones or Pasteles.
You can also dip them in sauces like garlic aioli or hot sauce.
Prep Ahead, Make Ahead and Storage
These salted cod fritters can be made ahead, and parts of the recipe can even be prepped a day in advance. Here are my tips along with storage information.
Prep Ahead: Prepare the batter up to 24 hours in advance then store in an airtight container and keep refrigerated. Be sure to stir before frying. You can also pre-cook and shred the cod the day before to cut down on prep time the next day.
Make Ahead: Follow instructions on recipe card then place cooled codfish in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a 400°F oven until the edges crisp back up which should be about 5 to 7 minutes. You can also reheat in a 390°F air fryer until the edges are crisp.
To freeze, place the cooked fritters in a single layer, then transfer to a freezer safe bag for up to 2 months. Thaw in the fridge and reheat in the oven or air fryer when ready to enjoy.
More Staples of Puerto Rican Cuisine
Bacalaitos (Codfish Fritters)
Ingredients
- 1 pound bacalao (salted codfish)
- 1 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 2 teaspoons baking powder
- 1 packet Sazón seasoning (with achiote for color)
- 1 teaspoon dried oregano
- 1 teaspoon white pepper
- 2 teaspoon Sazón Complete seasoning
- 1 teaspoon kosher salt (taste before adding full amount — depends on cod’s saltiness)
- 1/2 cup yellow onion finely diced
- 1 cup finely diced red bell pepper (about 1 small to medium pepper)
- 2 tablespoons sofrito
- 2 teaspoons minced garlic
- 1 1/2 to 2 cups water
- Vegetable oil for frying
Instructions
Prepare the codfish:
- Place the bacalao in a pot covered with water. Bring to a gentle boil for 15 minutes. Drain, refill, and repeat another 10 to 15 minutes. Taste – if too salty, repeat once more.
- Drain and let cool slightly. Remove the bones and skin, then shred into small flakes.
Make the batter:
- In a large bowl, whisk together the flour, cornstarch, baking powder, sazón packet, oregano, white pepper, Sazón complete, and salt.
- Add the onion, bell pepper, sofrito, garlic, and shredded codfish. Mix well.
- Gradually whisk in the 2 cups of water, a little at a time, until you get a thin, pancake-like batter (it should be pourable, not stiff).
Fry the bacalaitos:
- Fill a large deep frying pan halfway full with vegetable oil. Heat to 350°F. (A little less is okay too, just enough to be able to fry the bacalaitos).
- Using a ladle, pour some batter into the oil and gently spread it out like a thin pancake (they should be irregular, rustic, and lacy at the edges).
- Fry for 2 to 3 minutes per side until golden brown and crispy.
- Remove and drain on paper towels.
Notes
- Flour: All purpose flour is used for the batter. For gluten free, you can use a gluten free 1:1 flour blend.
Delicious!! The salted fish was at the butcher counter with all the fresh cuts of meat. Easy to use and adds so much flavor.