Bacalaitos (Codfish Fritters)

Bacalaitos (Codfish fritters)

Sometimes the day finishes and I look back and ask myself “where did the hours go?”. It suddenly seems as if I got hit on the head and could not account for all the hours in my day. Then I wish my days had at least 12 more hours. There’s never enough time to enjoy some well-made Bacalaitos (Codfish Fritters)

I am sure I am not the only one.

Bacalaitos (Codfish fritters)

Other days are like today, where I just can’t wait for the day to end.

As the saying goes, I am “busier than a Japanese beaver”, whatever that actually means. By noon today I have accomplished a long list of tasks I set up for myself, but, you know what? I will still need another 12 hours a day to finish it all. Why is life always like that?<

Bacalaitos (Codfish fritters)

Sometimes I wonder how people lived in the old days before the mechanical clock was invented and there was no electric lights. I honestly would not want to live in those days, seeing as I really like it here and  now, but this need to constantly “do something” sometimes gets ridiculous.

A clock is a wondrous thing, but wouldn’t we have been better off if Mr. Galileo had overslept the day he discovered the principle for the mechanical clock?

Buen provecho!

Aunt Clara

Bacalaitos (Codfish Fritters)
Prep time
Cook time
Total time
Bacalaitos (Codfish Fritters) are an easy-to-prepare and delicious side dish that can also substitute meat or fish in your Dominican meal.
Serves: 16 fritters (aprox.)
  • ½ lb of salted codfish
  • ¼ cup of oil
  • 3 tablespoons of milk
  • A pinch of sugar
  • 4 tablespoons of cornstarch
  • 1 teaspoon of chopped leek (optional)
  • 1 teaspoon of chopped parsley
  • ½ small onion diced into very small cubes
  • ¼ red pepper diced into very small cubes
  • 2 eggs
  1. Soak the salted codfish overnight in abundant water for 3 -4 hours.
  2. Boil the codfish in clean water until it starts to flake.
  3. Change the water and soak the codfish if it is still too salty. Drain all the water.
  4. Flake the cod very finely.
  5. In a bowl mix the codfish, milk, sugar, cornstarch, leek, parsley, onion, pepper and eggs. Mix well.
  6. If the codfish lost all the salt in step 3 add ¼ teaspoon of salt to the mixture.
  7. Heat oil in a skillet over medium heat.
  8. Pour the mixture one spoonful at a time, shaping into small cakes.
  9. Fry till golden brown on both sides.
  10. Let them rest on a paper towel for a minute to drain excess oil. Serve hot.

Originally posted Jan 2003.

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{ 16 comments… add one }

  • Gjavier March 24, 2013, 9:35 PM

    I am wondering if I could bake these instead of frying them?

    • Aunt Clara March 30, 2013, 10:37 AM

      I am not sure, I have never done them that way. If you try, let me know how it goes.

  • Clara February 9, 2013, 11:35 PM

    I tried this recipe and they were delish!! I just had a question about making a larger batch. If I were to cook a pound if bacalao lets say…would I just double on the rest of the ingredients? I feel like it’s a silly question but I figured I’d ask :-)

    • Aunt Clara February 10, 2013, 11:33 AM

      I would not be able to vouch for an untested change. Yes, doubling is likely to work, but I haven’t tried it. Good luck!

  • Beauty May 3, 2012, 10:28 AM

    how could you be sure?

  • Melanie Edwards Ella January 31, 2012, 12:46 PM

    Me encantan bacalaitos! I've never made them myself, but I just might try now. Love it!

  • Victor January 15, 2012, 9:45 PM

    Please have a recipe for conch fritters, and Morir sonado.

  • Muchachamala January 13, 2012, 4:09 PM

    Thank u for the recipe tia clara. Im making these tomorrow for my family. I cant wait to get your cookbook too! I referenced your sancocho recipe, and i made my very first sancocho for three kings day. My family had seconds and thirds! So happy i found your website. Keep up the deelish recipes!

    PS*codfish fritters are very carribean. Jamaicans serve these as well. So its not just a puerto rican food. #dominicanarepresentando!

  • nieves October 28, 2011, 9:18 AM

    Empanaditas de yuca, Higueyanas are a particular weakness of mine, I've tried a couple of recipes which ended up in disasters after grating 5 lbs of yuca! Any ideas?

    • Aunt Clara October 29, 2011, 2:00 PM

      Search for cativias here and try that one. Please follow the instructions carefully.

  • dadymack August 20, 2011, 6:27 AM

    @ Beck sorry you are wrong papa. they make this on every Caribbean Island that had slaves and sailors. The sailors stored salted cod as food for the long sea voyage to the Caribbean and the slave masters bought it as a cheap food for the slaves. The slaves did what they could to make it edible and as slaves were moved from island to island so were these tasty fritters. Most of the foods we think of as a food from our Island we are surprised to find almost the exact same dish on another. Rice and beans are a staple slave dish and are found everywhere there were slaves from The American south to Mexico and straight through to the Caribbean.

    • michelle March 29, 2012, 3:47 PM

      I'm glad you set him straight, you should have added "Educate and research before you make a comment" and I am being polite.

    • LUIS November 3, 2013, 6:41 PM


  • Beck July 26, 2011, 6:03 AM

    No offense, but Bacalaitos are a Puerto Rican food. Not Dominican.