Bacalaitos: Crispy, Golden Codfish Fritters

The aroma alone transports me back to my grandmother’s kitchen in Little Havana. I can almost feel the warm Miami breeze through the open window, hear the rhythmic salsa music playing softly in the background, and see her expertly dropping spoonfuls of batter into shimmering oil. The sizzle, the golden-brown transformation, the irresistible smell of salty cod mingling with garlic and cilantro – bacalaitos are more than just fritters; they’re a cherished taste of home.

Recipe Overview

• Prep Time: 24 hours, plus 20 minutes
• Cook Time: 20 minutes
• Total Time: 24 hours, 40 minutes
• Servings: 30
• Yield: Approximately 30 fritters
• Dietary Type: Not specified (contains fish)

Ingredients

• 1 lb salt cod fish
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon Adobo seasoning, with pepper (Goya)
• 2 cups water
• 1 teaspoon minced garlic clove
• 2 teaspoons cilantro, chopped
• Oil, for frying

Equipment Needed

• Large bowl
• Saucepan
• Skillet
• Slotted spoon or spatula
• Paper towels

Instructions

1. Begin by preparing the salt cod. Place the cod in a large bowl and cover it with cold water. Refrigerate the bowl and let the cod soak overnight, changing the water at least three times during the soaking process. This helps to draw out the excess salt. Some cooks even prefer to soak the cod in milk for a richer flavor and to further reduce the saltiness.

2. After the overnight soak, drain the cod and rinse it thoroughly under cold running water several times to remove any remaining salt.

3. Place the rinsed cod in a saucepan and cover it with fresh water. Bring the water to a boil over high heat, then reduce the heat to a simmer and cook for 10 minutes. This gentle simmering will help to soften the cod and make it easier to shred.

4. Remove the saucepan from the heat and let the cod cool slightly until it’s cool enough to handle. Once cooled, carefully remove the skin and any bones from the cod.

5. Using your fingers or a fork, shred the cooked cod into small pieces. Set the shredded cod aside.

6. In a large bowl, prepare the batter. Whisk together the flour, baking powder, Adobo seasoning, and water until the batter is smooth and free of lumps.

7. Add the minced garlic and chopped cilantro to the batter and mix well to incorporate.

8. Gently fold the shredded cod into the batter until it is evenly distributed.

9. Taste the batter and check for seasoning. If necessary, add a bit more Adobo seasoning or pepper to your preference. Remember that the cod will still retain some saltiness, so adjust the seasoning accordingly.

10. In a skillet, heat about 1/4 inch of oil over medium heat. The oil should be hot enough to sizzle gently when a small drop of batter is added.

11. Once the oil is hot, carefully drop spoonfuls of batter into the hot oil, being careful not to overcrowd the skillet.

12. Cook the bacalaitos until they are golden brown on the bottom, then flip them over and cook until they are golden brown on the other side. This should take about 2-3 minutes per side.

13. Remove the bacalaitos from the skillet using a slotted spoon or spatula and place them on a plate lined with paper towels to drain any excess oil.

14. Serve the bacalaitos immediately while they are still hot and crispy.

Expert Tips & Tricks

• The key to great bacalaitos is properly desalting the cod. Don’t skimp on the soaking time or the water changes. If you’re short on time, you can use pre-soaked salt cod, but the flavor might not be quite as authentic.

• For extra crispy fritters, make sure the oil is hot enough before adding the batter. If the oil isn’t hot enough, the fritters will absorb too much oil and become soggy.

• Don’t overcrowd the skillet. Cook the fritters in batches to maintain the oil temperature and ensure they cook evenly.

• To prevent the bacalaitos from sticking to the skillet, use a non-stick skillet or make sure the oil is well-heated.

• For a fluffier texture, try using club soda or seltzer water instead of regular water in the batter. The carbonation will help to create a lighter, airier fritter.

Serving & Storage Suggestions

Serve bacalaitos hot and crispy as an appetizer or snack. They are delicious on their own or with a squeeze of fresh lime juice. Some people also enjoy them with a side of aioli or a spicy dipping sauce.

Leftover bacalaitos can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a similar result. Microwaving is not recommended as it will make them soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	74.6 kcal	N/A
Calories from Fat	3 g	5%
Total Fat	0.4 g	0%
Saturated Fat	0.1 g	0%
Cholesterol	23 mg	7%
Sodium	1089.2 mg	45%
Total Carbohydrate	6.5 g	2%
Dietary Fiber	0.2 g	0%
Sugars	0 g	0%
Protein	10.4 g	20%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Gluten-Free Bacalaitos: Substitute the all-purpose flour with a gluten-free blend. Make sure the blend contains xanthan gum or another binding agent for the best texture.
• Spicy Bacalaitos: Add a pinch of cayenne pepper or a finely chopped jalapeño to the batter for a kick.
• Vegetable Bacalaitos: Incorporate finely chopped vegetables like bell peppers, onions, or corn into the batter for added flavor and texture.
• Herby Bacalaitos: Experiment with different herbs such as parsley, oregano, or thyme in addition to or instead of cilantro.
• Vegan Bacalaitos: Use hearts of palm, shredded and desalted, in place of the cod. Also, be sure to use a vegan-friendly adobo seasoning.

FAQs (Frequently Asked Questions)

Q: How do I know if the cod is desalted enough?
A: Taste a small piece of the cooked, shredded cod before adding it to the batter. It should still have a slightly salty flavor, but it shouldn’t be overwhelmingly salty. If it’s too salty, soak it for a bit longer.

Q: Can I make the batter ahead of time?
A: Yes, you can prepare the batter up to a few hours in advance and store it in the refrigerator. However, it’s best to fry the bacalaitos as soon as possible after mixing the cod into the batter to prevent them from becoming soggy.

Q: What kind of oil is best for frying bacalaitos?
A: Vegetable oil, canola oil, or peanut oil are all good choices for frying bacalaitos. Choose an oil with a high smoke point and a neutral flavor.

Q: How do I keep the bacalaitos warm while I’m frying them?
A: Place the fried bacalaitos on a wire rack in a preheated oven at 200°F (95°C) to keep them warm and crispy until you’re ready to serve them.

Q: My bacalaitos are soggy. What did I do wrong?
A: Soggy bacalaitos are usually caused by overcrowding the skillet, not heating the oil to the right temperature, or not draining the fritters properly on paper towels.

Final Thoughts

Now it’s your turn to create your own memories with these delicious bacalaitos. Gather your ingredients, follow the steps, and don’t be afraid to experiment with different flavors and variations. Whether you’re sharing them with family and friends or simply enjoying them as a solo treat, these golden-brown fritters are sure to bring a taste of sunshine to your table. I encourage you to try this recipe and share your feedback. Pair these bacalaitos with a crisp, cold beer or a refreshing mojito for the ultimate Miami experience!