Posted by on Feb 6, 2018 in Appetizers, Food Journal


This recipe for bacalaitos is from my Father in Laws brother in Puerto Rico…my Uncle in Law :) His bacalaito recipe is the best I’ve ever had so I know that you will love it. I do suggest watching my YouTube video “How to Make Bacalaitos – Puerto Rican Cod Fish Fritters” before you begin because it will make some of the directions more clear. I will leave a link below the recipe.

1/4 pound bacalao
2 cups flour
1/2 – 1 package sazzon
1/2 teaspoon baking powder (1 teaspoon if you like them fluffy)
2 teaspoons Kosher Salt
8 leaves recao, chopped
2 Tablespoons garlic, minced
1/2 white onion, chopped
4-6 black peppercorns

2 cups of water (added 1/3 at a time)

1. Prepare the fish by soaking overnight (change the water 2-3 times). Keep the fish refrigerated during this. Next, simmer the fish for 15 minutes and then “flake it” and set it to the side.
2. In a medium sized bowl combine the dry ingredients and set them to the side.
3. Starting with the peppercorns, smash your wet ingredients in a pilón – a mortar and pestle :) until they are well combined – be sure to chop or mince them first according to the list above.
4. Add the wet ingredients into the dry ingredients and stir them to combine.
5. Add the water 1/3 at a time until you reach the desired consistency.
6. Use a measuring cup to prepare the bacalaito batter for the oil. To do this, add a small amount of batter into the cup measure, then add a bit of fish and then cover with the batter. Pour into the hot oil. Turn the bacalaito over once during cooking and drain well before serving. You could also use a ladle to prepare the batter for the oil. Doing this way insures that there is fish in each bacalaito.

Link to the YouTube video

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