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    Home » Recipes » Appetizers

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    Bacalaitos (Codfish Fritters)

    Holding a plate full of the Bacalaítos (codfish fritters)

    En Español Recipe ↆ

    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.

    Bacalaitos (Codfish Fritters).
    Codfish fritters (bacalaítos).

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. And Puerto Rico
    3. Its origin
    4. About our recipe
    5. Video
    6. Recipe

    Why we ❤️ it

    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.

    And Puerto Rico

    Some time ago somebody 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 and that our countries have a lot in common that we often ignore.

    Tray with bacalaitos fritos (codfish saltfish fritters).
    Plate with bacalaitos fritos (codfish saltfish fritters).

    Bacalaítos or codfish fritters.

    Its origin

    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.

    We have written about what made bacalao this popular in so many countries. In our country it is used in other dishes too.

    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 special touch or ingredients. I love the way I prepare mine, but if you have a different way of making your bacalaítos, I'd love to hear it, so please let us know in the comments.

    Buen provecho!

    Tia Clara

    Video

    Recipe

    This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks!

    Plate with bacalaitos fritos (codfish saltfish fritters).
    Keep screen on while cooking

    [Recipe + Video] Bacalaitos (Codfish Fritters)

    By: Clara Gonzalez
    Bacalaitos - Recipe & Video (Codfish Fritters): easy-to-prepare and delicious side dish that can also substitute meat or fish in your Dominican meal.
    4.93 from 14 votes
    Save for Later Send by Email Print Recipe
    Prep Time 4 hrs
    Cook Time 35 mins
    Total Time 4 hrs 35 mins
    Course Dinner, Lunch
    Cuisine Caribbean, Dominican
    Servings 6 (3 per person)
    Calories 165 kcal

    Ingredients

    • ½ pound bacalao, (salted codfish) [0.23 kg]
    • 3 tablespoons milk , (whole or skim)
    • ¼ cheddar sugar , (white, granulated)
    • 4 tablespoons cornstarch
    • 1 teaspoon chopped leek, (optional)
    • 1 teaspoon minced parsley
    • ½ small red onion, diced into very small cubes
    • ¼ diced bell peppers
    • 2 egg , (medium)
    • ¼ cup vegetable oil

    Instructions
     

    • Soaking codfish in water
      Desalting: Soak the cod in plenty of water (about a gallon [4 l] for 3 to 4 hours.
      Boil the cod in clean water until it starts to fall apart. Taste and change the water and soak again for half an hour if it is still too salty.
    • Mixing ingredients for bacalaito
      Mixing: Crumble the cod very finely and discard cartilage, bones, and skin. Taste to see how much salt is left.
      In a deep container mix the cod, milk, starch, chive, parsley, egg, sugar, bell pepper, and onion. If the cod was completely desalted in the previous step, add a pinch of salt.
    • Frying bacalaitos
      Frying: In a frying pan, heat the oil to medium-high temperature (350 ºF [177 ºC]), and pour the mixture one spoonful at a time to make small cakes. Taste the first one that you fry to see if it needs a little more salt, if that is the case, add another pinch to the raw mixture.
      Fry the cakes until they are golden on both sides. Let them rest on a paper towel to remove excess oil.
    • Taking a bacalaito from the plate
      Serving: Serve hot as an appetizer, side dish, or meat substitute.

    Tips and Notes

    Many people use flour instead of cornstarch. Replace the cornstarch with the same amount of flour if you prefer this version.

    Nutrition

    Calories: 165kcalCarbohydrates: 6gProtein: 8gFat: 11gSaturated Fat: 1gCholesterol: 71mgSodium: 45mgPotassium: 210mgFiber: 0gSugar: 1gVitamin A: 275IUVitamin C: 7.4mgCalcium: 25mgIron: 0.4mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.

    READERS SEARCHED FOR bacalaitos recipe, bacalao fritters, bacalao patties, codfish fritters, how to make codfish fritters
    More recipes with: bacalao, eggs, fish, seafood

    Published Jan 13, 2012, revised Dec 19, 2022

    More Dominican Appetizers Recipes (Picaderas)

    • Queso Frito (Easy Fried Cheese)
    • Chicken Croquettes (Croquetas de Pollo)
    • Yuca Frita (Easy Yuca Fries or Cassava Fries)
    • Air Fryer Piononos (Oven or Air Fryer Sweet Plantain Rolls)
    Edited: Dec 19, 2022 | Publish: Jan 13, 2012

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
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