Bacalaítos (Crispy Salt Cod Fritters)
Large, thin and crispy fritters made from a light batter of flour, flaked salt cod, garlic and coriander. A Puerto Rican beach kiosk classic. Makes about 12.
Servings
Ingredients
Nutrition
Per serving
Steps
Prepare the cod
If using salt cod, soak it in cold water for 24 hours, changing the water 3–4 times, then simmer in fresh water for 10 minutes. If using boneless pre-soaked cod, skip the soaking and simmer it directly in fresh water for 10 minutes. Drain, then flake finely, removing any skin and bones.
- 200 g salt cod
- about 2 L water for soaking/simmering
✅ Done when: fish flakes apart easily with a fork
Make the batter
Mix the flour, baking powder and salt in a bowl. Whisk in the cold water little by little until smooth and runny, like thin pancake batter.
- 250 g flour
- 1 tsp baking powder
- ½ tsp salt
- about 350 ml cold water
✅ Done when: batter is smooth, no lumps, and pours easily
Add the flavourings
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Fry
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Serve
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Prepare the cod
If using salt cod, soak it in cold water for 24 hours, changing the water 3–4 times, then simmer in fresh water for 10 minutes. If using boneless pre-soaked cod, skip the soaking and simmer it directly in fresh water for 10 minutes. Drain, then flake finely, removing any skin and bones.
- 200 g salt cod
- about 2 L water for soaking/simmering
✅ Done when: fish flakes apart easily with a fork
Make the batter
Mix the flour, baking powder and salt in a bowl. Whisk in the cold water little by little until smooth and runny, like thin pancake batter.
- 250 g flour
- 1 tsp baking powder
- ½ tsp salt
- about 350 ml cold water
✅ Done when: batter is smooth, no lumps, and pours easily
Add the flavourings
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry
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Serve
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The Story Behind the Dish
Salt cod arrived in the Caribbean through the Atlantic trade from Spain, Portugal and Canada, and became a staple because it kept without refrigeration. Puerto Ricans turned it into bacalaítos, thin, crispy fritters sold at beach kiosks and festivals.
They're especially popular during Lent, when many Puerto Ricans avoid meat.
⭐ Why It's Famous
Crisp, salty and wonderfully thin, they're impossible to eat just one of.
💡 Fun Fact
A good bacalaíto is judged by its crunch: the thinner and lacier the edges, the better.
Puerto Rico
18.43°N, -65.88°W
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