Discover the tantalizing flavors of the Caribbean with Bacalaitos Frito, a delectable treat that combines the goodness of codfish, aromatic herbs, and a touch of spice. These crispy fritters, also known as codfish fritters, are a staple in many Caribbean cuisines, especially in Puerto Rico, the Dominican Republic, and Jamaica. Join us on a culinary journey as we explore the authentic recipe for Bacalaitos Frito and uncover the secrets behind its golden-brown exterior and irresistible taste. Along the way, we'll also introduce you to variations of this classic recipe, including the mouthwatering Jamaican Bacalaitos and the unique Bacalao Fritters from the Dominican Republic. Get ready to embark on a taste adventure that will transport you to the vibrant streets of the Caribbean, where the aroma of freshly fried Bacalaitos Frito fills the air.
Here are our top 6 tried and tested recipes!
BACALAíTOS - FRIED CODFISH FRITTERS
Cod Fritters The Puerto Rican Way Bacalaítos are an immensely popular staple in Puerto Rico. All over the island you'll find these cod fritters sold from small roadside kiosks, and any street fair there will usually feature several stands of crispy Bacalaítos.With the help of GOYA® Adobo All-Purpose Seasoning and some garlic, our Bacalaítos recipe yields traditional Puerto Rican cod fritters, prepared as they have been for generations.Origin: Puerto Rico
Time 45m
Yield 30
Number Of Ingredients 8
Steps:
- Step 1 Soak fish in cold water for three hours or overnight in refrigerator. Step 2 Drain; rinse with cold water several times. Step 3 In a saucepan, cover codfish with water, bring to a boil and simmer for 10 minutes. Step 4 Cool, remove skin and bones. Shred the fish. In bowl, make a batter by whisking together the flour, baking powder, Adobo and water. When smooth, mix in the garlic, cilantro and shredded fish. Step 5 In a skillet, heat 1⁄4 inch of oil on medium heat. Drop the batter by spoonful into hot oil and cook until golden brown. Drain on paper towel.
BACALAITOS | CODFISH FRITTERS
A Latin codfish fritter, this flavorful finger food is perfect for gatherings and is completely flavorful and seafood lover approved.
Provided by Neyssa
Categories Appetizer
Time 30m
Number Of Ingredients 12
Steps:
- Rinse fish thoroughly before placing into a bowl of water. Refrigerate for 3 hours, then drain water and add fresh water. Repeat 1 more time.
- Drain water after the second 3 hour round. Place fish into a pot with 3 cups of water and vinegar. Bring water to a boil, lower heat to a simmer and cook for 10 minutes. Remove pot from heat and let water cool.
- Meanwhile, in a large bowl add in remaining ingredients, except for the water.
- Next, using a colander, drain fish into a new bowl, and reserve 1 cup of the salted fish water.
- Using your hands, shred fish as finely as desired.
- Add the 1 cup of salted water to the flour mixture, and mix together. Next, slowly add an additional cup of fresh water to the mixture. For a thinner and crispier bacalaito, add in up to another cup of fresh water. Mix together to form a pancake like batter.
- Next, fold in your fish and let batter sit for ten minutes.
- After 10 minutes, to a frying pan add in 1 1/2 inches of vegetable oil for frying. Once oil is hot, ladle in 1/4 cup of batter, in a long stride to create a long bacalaito.
- Fry until edges are lightly brown, and flip over. Cooking for 2-3 minutes per side, or longer for a crispier bacalaito.
BACALAITOS - FRIED CODFISH FRITTERS
This makes a very tasty appetizer! Chill overnight, it makes for a less salty fish. These are served all over Miami and they are so good! Originally on the Goya Foods web site.
Provided by Manami
Categories Puerto Rican
Time 45m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Soak codfish in cold water overnight in the refrigerator.(Change the water at least 3 times ~ have also heard that it is good when soaked in milk).
- Drain, rinse with cold water several times.
- In a saucepan, cover codfish with water, bring to a boil and simmer for 10 minutes.
- Cool, remove skin and bones.
- Shred the fish.
- In a bowl make a batter by whisking together the flour, baking powder, adobo and water.
- When smooth, mix in garlic, cilantro and shredded fish.
- Check for seasoning, if necessary add some more pepper or the adobo with pepper.
- In a skillet, heat 1/4" of oil on medium heat.
- Drop the batter by spoonsful into hot oil and cook until golden brown.
- Drain on paper towel.
- Enjoy!
Nutrition Facts : Calories 74.6, Fat 0.4, SaturatedFat 0.1, Cholesterol 23, Sodium 1089.2, Carbohydrate 6.5, Fiber 0.2, Protein 10.4
BACALAITOS FRITO (CODFISH FRITTERS)
My Mom would fry up a big batch of Bacalaitos on Saturday afternoons to hold us over until dinner time. With 9 kids this recipe was something she could make quickly...we would stand in line with our napkin ready for Mom to drop our fritter in...Memories! You can find dry salted codfish in Latin, Italian & Greek markets. I prefer...
Provided by Ana Santiago
Categories Seafood Appetizers
Time 25m
Number Of Ingredients 7
Steps:
- 1. In a bowl put the flour, baking powder, pepper and parsley
- 2. Strain the codfish that's been soaking and flake with your hands (or a fork)
- 3. Slowly whisk water into dry ingredients to make a batter
- 4. Add codfish to batter and stir with spatula, scraping bowl as you stir
- 5. Fry by 1/4 or 1/2 cupfuls in hot oil (350 degrees) turning once until nice & golden (don't burn)
- 6. Strain on paper towels, serve immediately.
BACALAITOS (CODFISH FRITTERS)
Steps:
- Drain salted cod. Boil fish in 3 cups of the water and the milk until tender, about 20 to 30 minutes. Remove cooked fish from liquid, shred and set aside to cool. Make a batter with the flour, baking powder and remaining water. Add cod, onions, peppers, garlic and cilantro. Deep fry spoonfuls of the batter in oil heated to 350 degrees until golden.
CUBAN CODFISH FRITTERS, FRITURITAS DE BACALAO
These little cod fish fritters are delicious. They make great appetizers or just served alongside a meal they are wonderful. Crispy on the outside and soft on inside. They are fragrant and once you start eating them you cannot stop they are that good. You can make a dip of mayo, ketchup, lime juice and horseraddish and serve with...
Provided by Juliann Esquivel
Categories Other Side Dishes
Time 8h20m
Number Of Ingredients 9
Steps:
- 1. Soak cod fish the day before between 8/10 hours in large pot covered with cold water. Change water about every two hours finally leaving the cod soak overnight. Next mornring drain water and pour more cold water over the fish bring to a boil. Lower flame simmer for 10 minutes. Drain all of the water out again. With a fork shred the fish leaving it all shredded fine and set aside in a bowl.
- 2. Next make a batter add to a large bowl the flour, baking powder,goya sazon, garlic powder, black pepper, and diced cilantro or parsley, Mix well next add the broth and with a wire wisk mix real good. Lastly add the shredded fish. Incorporate the fish well throughout the batter.
- 3. Heat oil in a large skillet I like to use my cast iron skillet. Drop the batter by the tablespoon full into the hot oil fry each fritter until golden on both sides. Remove to a paper towel lined platter and let drain. Serve immedietly with wedges of sliced lemon or lime or serve along side your favorite dish. Enjoy.
- 4. I do not add any salt to the batter as the fish has some salt in it. Caution be carfull to not remove all of the salt from the cod as it is tasteless and bland with out any salt at all.
Tips:
- To ensure the codfish is properly salted, soak it for at least 24 hours, changing the water every 8 hours.
- When shredding the codfish, use your fingers instead of a fork to avoid breaking up the flakes.
- If the batter is too thick, add a little water until it reaches a pancake batter consistency.
- Be careful not to overcrowd the pan when frying the bacalaitos. This will prevent them from cooking evenly.
- Serve the bacalaitos while they are still hot with your favorite dipping sauce, such as mojo sauce or tartar sauce.
Conclusion:
Bacalaitos are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be customized to your own taste preferences. Whether you like them spicy, mild, or somewhere in between, these codfish fritters are sure to please everyone at your table. So next time you're looking for a quick and easy meal, give bacalaitos a try. You won't be disappointed!
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