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A basket filled with bacalaitos (or codfish fritters) sits on a countertop with napkins.
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5 from 1 vote

Bacalaitos (Codfish Fritters)

These authentic Puerto Rican bacalaitos are thin, crispy codfish fritters made with salted cod and a simple seasoned batter. Fried until golden, they’re a classic Puerto Rican street food that’s crunchy, savory, and addictive.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Appetizer, Side Dish
Cuisine: Puerto Rican
Keyword: bacalaitos, codfish fritters
Servings: 12

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.