Bacalaitos (Codfish Fritters) a delicious side dish that can substitute meat or fish in your Dominican meal. Our recipe and video make them easy-to-prepare.
Bacalaíto (Codfish Fritters) are very popular in the Dominican Republic, but we're not the only ones with a dish with this name and ingredients.
A reader's comment
Some time ago somebody left commented that this recipe was Puerto Rican. Before I was able to reply, a reader left a very good comment, arguing that, with different names and slight differences in preparation, Bacalaíto (Codfish Fritters) was a pan-Caribbean recipe.
It's good to remember that, when it comes to cooking, the wheel was invented a long time ago.
Yes, Bacalaíto (Codfish Fritters) --also known as torrejas de bacalao-- is a Dominican dish.
Bacalaito is also a Puerto Rican dish. It is a Jamaican dish. It is a Trinidadian dish. It is a Bahamian dish. Etc. In other words: It is a dish shared by nations with a lot of common history and similar ethnic backgrounds.
To know what's yours makes you smart; to also know others' makes you wise.
About our recipe
As is the case with nearly every dish in our cuisine, each home/cook may add their especial touch or ingredients. I love the way I do mine, but if you have a different way of making your bacalaítos, I'd love to hear it, let us know in the comments.
Bacalaitos Recipe (Codfish Fritters)
- 1/2 lb [0.23 kg] of salted codfish
- 3 tablespoons of milk
- A pinch of sugar
- 4 tablespoons of cornstarch
- 1 teaspoon of chopped leek (optional)
- 1 teaspoon of chopped parsley
- 1/2 small onion diced into very small cubes
- 1/4 red pepper diced into very small cubes
- 2 eggs
- 1/4 cup of oil
- Soak the salted codfish overnight in abundant water for 3 -4 hours.
- Boil the codfish in clean water until it starts to flake.
- Change the water and soak the codfish if it is still too salty. Drain all the water.
- Flake the cod very finely.
- In a bowl mix the codfish, milk, sugar, cornstarch, leek, parsley, onion, pepper and eggs. Mix well.
- If the codfish lost all the salt in step 3 add 1/4 teaspoon of salt to the mixture.
- Heat oil in a skillet over medium heat.
- Pour the mixture one spoonful at a time, shaping into small cakes.
- Fry till golden brown on both sides.
- Let them rest on a paper towel for a minute to drain excess oil. Serve hot.