Bacalaítos

Background

Bacalaítos are Puerto Rican seaside fritters built on tender shreds of salt cod suspended in a light, seasoned batter of all-purpose flour, then fried in shimmering vegetable oil until lacey, golden, and irresistibly crisp. From roadside kiosks to family kitchens, they embody the island’s love for coastal flavors and communal snacking. The technique is straightforward: carefully desalt the salt cod, whisk the batter, fold in aromatics, and fry to a crackly finish you can hear. When done right, each bite balances briny depth from the salt cod with the gentle warmth of pantry spices, all carried by the delicate crunch of the thin fritter.

Ingredients

• 1 lb salt cod
• 1 1/2 cups water (plus more for soaking)
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp garlic powder
• 1 tsp onion powder (optional)
• 1/2 tsp dried oregano
• 1/2 tsp black pepper
• 1 tsp adobo seasoning
• 1 packet sazon con achiote
• 1/4 cup chopped cilantro
• 1 tbsp sofrito (optional)
• 2 to 3 cups vegetable oil (for frying)
• 1 tbsp white vinegar (optional, for soaking aid)

Preparation

1. Desalt the fish: Rinse the salt cod under cool running water. Transfer the salt cod to a large bowl, cover with plenty of cold water, and (optionally) stir in the white vinegar. Refrigerate and soak overnight, changing the water a couple of times until pleasantly briny rather than very salty.
2. Drain and flake: Drain the salt cod, pat dry, remove any skin or bones, and shred into fine flakes. Keep the flakes fairly small so they distribute well through the batter.
3. Mix the dry base: In a medium bowl, whisk the all-purpose flour, baking powder, garlic powder, onion powder, dried oregano, black pepper, adobo seasoning, and sazon con achiote until evenly combined.
4. Build the batter: Pour in the water gradually, whisking until a smooth, pourable batter forms—thinner than pancake batter. Fold in the cilantro, the sofrito, and the flaked salt cod until evenly dispersed.
5. Rest: Let the batter sit for 10 minutes to hydrate the all-purpose flour and relax any bubbles.

Cooking

1. Heat the oil: In a wide skillet or shallow pot, warm vegetable oil over medium heat until it reaches about 350°F; it should shimmer and a drip of batter should sizzle on contact.
2. Fry the fritters: Stir the bowl, then ladle or pour thin swirls of batter into the hot vegetable oil, leaving space so they crisp properly. Cook until the edges are deeply golden and the surface looks lacy, about 2 to 3 minutes per side, turning once. Work in batches so the temperature of the vegetable oil stays steady.
3. Drain: Transfer to a rack or paper towel–lined tray to shed excess vegetable oil. Taste a small corner to confirm seasoning and texture, then continue frying the rest.

Tips and Variations

• Texture control: For thinner, crisper fritters, whisk in a splash more water. For a slightly puffier bite, dust in a spoonful more all-purpose flour.
• Season to your liking: Adjust warmth with extra adobo seasoning or a pinch more black pepper. Keep the herbal note bright with a fresh handful of chopped cilantro.
• Aromatic boost: A small spoon of additional sofrito intensifies color and savoriness without weighing down the batter.

Serving and Enjoying

Serve bacalaítos piping hot, stacked on a platter for snacking and sharing. A dab of extra sofrito on the side complements the briny flakes of salt cod, while the lacy crunch from the all-purpose flour batter and the gentle spice blend make each piece craveable. Great on their own, they also shine next to crisp salads or simple beach-day spreads.

Storage and Reheating

• Refrigerate leftovers in an airtight container up to 2 days; re-crisp on a wire rack in a hot oven for 8 to 10 minutes, or give them a quick pass in a skillet with a thin film of hot vegetable oil.
• The batter can rest in the fridge for 1 day; stir before frying and adjust with a splash of water if it thickens.