What are Bacalaitos?
Bacalaitos are a quintessential Puerto Rican street food: crispy, savory, and utterly addictive fried codfish fritters! Think of them as the island’s answer to fish and chips, but with a unique flavor profile that’s all its own.
The basic bacalaitos recipe involves preparing salted cod (though you can use fresh cod as well), whipping up a simple batter, and frying the mixture until golden brown and irresistibly crunchy. The key ingredients are, of course, the cod, flour, and a blend of spices that vary from cook to cook.
These fritters aren’t just food; they’re a cultural icon. Bacalaitos are a beloved snack and appetizer deeply embedded in Puerto Rican culinary tradition.
Understanding the key ingredient: Cod
While there are many variations on the recipe for bacalaitos, almost all of them call for cod as the primary ingredient. Here’s what you need to know about choosing the right cod for your fritters.
Salted cod vs. fresh cod
The traditional ingredient for bacalaitos is salted cod, also called bacalao. You’ll need to soak the salted cod in several changes of water before using it in your recipe to remove the excess salt.
If you can’t find salted cod, you can use fresh cod instead. Keep in mind that you may need to add some extra salt to your batter to make up for the saltiness that the salted cod would have contributed.
Choosing the right fish
While cod is the most common choice, you can also experiment with other types of white fish, such as pollock. Feel free to try different varieties to find the one you like best!
Preparing the Cod: Desalinization and Cooking
The star of bacalaitos is, of course, the cod. But whether you’re starting with salted cod or fresh, a little prep work is needed.
Desalinizing Salted Cod (Bacalao)
Salted cod needs to be desalinized before you can use it in bacalaitos.
Soaking
Submerge the salted cod in cold water for at least 4 hours, or preferably overnight, to leach out the excess salt. Be sure to change the water several times during the soaking process.
A good ratio is about 5 cups of water for a 24-hour soak, changing the water three times.
Boiling
After soaking, boil the fish in fresh water for about 15 minutes. Use about 3 cups of water and simmer the fish gently.
Cooking Fresh Cod
If you’re using fresh cod, you can skip the desalinizing process and jump right to cooking.
Boiling or Poaching
Boil or poach fresh cod for 15-20 minutes, until the internal temperature reaches 145°F (62.8°C).
Flaking the Fish
Once cooked, shred the fish finely. This helps distribute the flavor evenly throughout the bacalaitos.
Crafting the Perfect Bacalaito Batter
The batter is what makes a bacalaito a bacalaito. Here’s how to get it just right.
Essential Ingredients
While every family has its own secret recipe, here are the basic building blocks of bacalaito batter:
- Flour: All-purpose flour is the classic choice, but gluten-free blends work well too.
- Liquid: Some cooks use plain water or broth. For an extra layer of flavor, try reserving some of the water you used to boil the cod.
- Seasonings: This is where you can really make the recipe your own. Sofrito, sazón, GOYA® Adobo All-Purpose Seasoning, and garlic powder are all popular choices. Don’t be afraid to experiment with your favorite spices.
Achieving the Right Consistency
The key to a great bacalaito is a light, crispy coating. Here’s how to get the batter just right:
- Mixing the Batter: Whisk the batter gently. Overmixing can develop the gluten in the flour, leading to tough bacalaitos.
- Adjusting Consistency: If the batter seems too thick, add a little water to thin it out. If it’s too thin, add a little flour. The batter should be thick enough to coat the cod but thin enough to form a ribbon on the surface when drizzled back from the whisk.
Optional Additions
Want to add a little something extra to your bacalaitos? Try these:
- Vegetables: Finely chopped bell peppers can add a touch of sweetness and color.
- Spices: If you like a little heat, add a pinch of cayenne pepper. Start with 1/2 teaspoon and taste as you go.
Frying Bacalaitos to Golden Perfection
When it comes to bacalaitos, the frying is where the magic happens. Here’s how to get that perfect golden-brown crispness.
Preparing for Frying
First, you’ll want to choose the right oil. Canola or vegetable oil works best because of its neutral flavor. Heat the oil in a heavy skillet or deep fryer to around 350-375°F. Make sure you test the oil temperature before you drop in that first fritter!
Frying Process
For portioning the batter, a heat-proof silicone ladle works wonders. Add the batter to the hot oil in batches to avoid overcrowding. Let each bacalaito fry for about 3 minutes per side, until they turn a lovely golden brown. Give them about 3 minutes before you flip them, so the bottom gets nice and crisp, and try not to lift them out of the oil when you turn them.
Draining and Cooling
Once they’re golden brown, drain the bacalaitos on paper towels. I like to use a cooling rack underneath the paper towels to let the oil drain away properly.
Serving and Pairing Suggestions
Bacalaitos are delicious served hot and crispy, either as a snack or as an appetizer.
Popular Dipping Sauces
Here are a couple of popular sauces to serve with your fritters:
- Mayo-Ketchup: Mix 3 Tbsp mayonnaise, 1 Tbsp ketchup, and ½ tsp garlic powder.
- Cocktail Sauce: Stir together ½ cup ketchup, 2 tablespoons horseradish, 1 tablespoon lemon juice, and a dash of Worcestershire sauce. If you like a little heat, add a dash of Tabasco.
Serving Suggestions
For a truly Puerto Rican experience, consider serving bacalaitos with other dishes from the island. A light side salad will round out the meal.
To Conclude
Making bacalaitos involves a few basic steps: preparing the cod, mixing the batter, and frying it all up.
Bacalaitos offer a delicious and authentic taste of Puerto Rican cuisine, and they’re a wonderful way to share a part of Puerto Rican culture with your friends and family.
Feel free to add your own spices and variations to create a unique version of this classic dish!