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.
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.
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 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.
[Recipe + Video] Bacalaitos (Codfish Fritters)
- ½ lb of salted codfish, [0.23 kg]
- 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
- ¼ cup of oil
- 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: 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: 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.
- Serving: Serve hot as an appetizer, side dish, or meat substitute.