Name: Puerto Rican Bacalaitos (Salt Cod Fritters)
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Puerto Rican
Ingredients: 8 ounces bacalao (salted cod fish); Enough water to cover the fish in a bowl; 1 1/2 cups flour; 4 cloves garlic, minced; 1 teaspoon baking powder; 1/2 teaspoon black pepper; Optional: 1 packet Goya Sazon con Culantro y Achiote (skip the pepper if using); Optional: Spoonful of sofrito (halve the garlic if using); 1 1/2 cups cold water (or 1/4 cup of the cod water + 1 1/4 cups of cold water); Cooking oil

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Have you ever had bacalaitos? These salt cod fritters were a staple in my Puerto Rican home growing up, and my father still makes them frequently. Today I’m sharing my father’s bacalaitos recipe. His is a very quick and simple version that you can make any time someone comes over, or as a quick appetizer for your Puerto Rican meal. Every family has their own way of making Puerto Rican bacalaitos, but what I love about my dad’s recipe is that you can make it quickly with minimal soaking time for the fish, and the ingredients are simple based on what you have on hand. Of course, you’re welcome to soak the fish for longer if you have the time, and you can experiment with your own favorite Puerto Rican seasonings, but if you’re looking for a simple and quick method for how to make bacalaitos, this is the recipe for you! Salty, savory, crispy fried goodness every time!

Puerto Rican Bacalaitos recipe (Salt Cod Fritters)

What are bacalaitos?

Bacalaítos are Puerto Rican salt cod fritters made from shredded cod fish in a flour-based batter and fried. Bacalao means dried, salted cod fish in Spanish, so bacalaitos literally means the “little” version (the fritters). You can find them from street vendors if you’re visiting Puerto Rico, but they’re also a common snack served with a full Puerto Rican meal. My father will make them as an appetizer to a bigger Puerto Rican feast, or sometimes just whip some up as a snack. He always has salt cod in his freezer so that he can make homemade bacalaitos whenever anyone wants some. Like many cultural recipes, every family has their own way of making Puerto Rican bacalaitos. This version is how my father makes them.

What you need to make Puerto Rican bacalaitos

Here are the ingredients to make this bacalaitos recipe:

For preparing the fish:

8 ounces bacalao (salted cod fish)
Enough water to cover the fish in a bowl

For the batter:

1 1/2 cups flour
4 cloves garlic, minced
1 teaspoon baking powder
1/2 teaspoon black pepper
1 1/2 cups cold water (or 1/4 cup of the reserved cod water + 1 1/4 cups of cold water)

Optional seasoning ingredients for the batter:

1 packet Goya® Sazon con Culantro y Achiote (skip the pepper if using)
Spoonful of sofrito (halve the garlic if using)

For frying:

Cooking oil

How to make bacalaitos

To make my dad’s homemade bacalaitos recipe, start by adding the cod fish to a bowl and covering with water. Allow the cod to soak in the water for 30 minutes (or longer). After at least 30 minutes, remove the cod from the water (reserving 1/4 cup of the water) and rinse the fish with cold water until you have as much of the salt left as you wish. Tear the cod into small strips (separating and removing any really tough strings, skin, and bones). Coarsely chop any large pieces of the fish.

how to make salt cod fritters (bacalaitos)

Preheat cooking oil in a frying pan or deep skillet. In a medium bowl, mix the flour, garlic, baking powder, pepper (or Sazon con Culantro y Achiote), and sofrito (if using). Stir in the cold water and up to 1/4 cup of the reserved cod water (if desired) and mix well. Note: You can adjust the amounts of flour or water to change the viscosity of the batter for thicker or thinner salt cod fritters. Add the shredded fish to the bowl of batter.

Mix the pieces of cod into the batter until well distributed.

Puerto Rican bacalaitos (Puerto Rican fried cod fish)

Scoop around 2 Tablespoons of the batter and add to the hot oil. Repeat to make additional salt cod fritters. Deep fry the bacalaitos until golden brown, turning only once to evenly brown both sides. Drain on a paper towel-lined plate. Puerto Rican cod fritters are best served hot and fresh!

Here’s our easy Puerto Rican bacalaitos recipe! Let me know what you like to eat alongside your salt cod fritters!