Puertorican Bacalaitos Recipe

By Andy Tous on RecetasPuertoRico.com

Bacalaitos (BACK-AL-EYE-IT-OZ) is a simple batter mixture made with salted cod and spices. Visually similar to the one used for making pancakes, however it is fried in a thin layer of vegetable oil, resulting in delicious crunchy edges and softer center.  The best way to make  great bacalaitos is by using a deep and cured iron pot on an open, mesquite-wood-fire, allowing to drain after frying under the heat and smoky aroma of the burning mesquite.

(Version en Español)

Ingredients

• 1 ½ pund of salted cod (or salted pollock)
• 1 ½ cups of flour
• 1 teaspoon of baking powder
• 1 ½ cups of water
• 1 pinch of ground pepper
• 2 garlic cloves (finely chopped)
• 3 long-leave coriander (culantro) (finely chopped)
• 1 teaspoon of sazón
• 1 spoon-full of coriander (cilantro) (finely chopped)
• 1 small, sweet cachucha pepper (finely chopped)
• ¼ teaspoon of fresh oregano (finely chopped)
• Vegetable oil (for frying)

Note: Please make sure the cod or pollock has no spines as they could impose a serious health risk.

Instructions

1. In a bowl, place the salted cod and let it rest in cold water for at least 2 hours.
2. Drain water and taste to make sure it’s not extremely salty.  If it is, place it in fresh, cold water and let it rest for for 2 more hours.
3. Drain water and manually crumble the cod apart to small pieces. Make sure you remove all spines.
4. Mix the flour with all ingredients (including the cod). Mix well until you have a pancake-like mixture.  More Water  = Liquid Mixture = Fine Cod Fritter.  Less Water = Thick Mixture = Thick Cod Fritter.
5. Using an iron, aluminum pot or frying skillet, add about ¼ inch of vegetable oil over medium-high heat.
6. Using a big, metal (frying) spoon, add about ¼ cup of the mixture to the hot oil. (see below video)
7. Let it toast on one side and carefully turn over (kind of like a pancake).
8. Remove from the oil and let it drain the excess fat by placing on paper tower.  You may also use wooden sticks to hang and drain (see video).

Important: Oil should be hot enough, otherwise the fritter will either break apart or soak in too much oil and taste bad.

Here is a short video on how to fry bacalaitos:

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