Bacalaitos - Recipe & Video (Codfish Fritters): easy-to-prepare and delicious side dish that can also substitute meat or fish in your Dominican meal.
Course Dinner, Lunch
Cuisine Caribbean, Dominican
Keyword bacalaitos recipe, bacalao fritters, bacalao patties, codfish fritters, how to make codfish fritters
Prep Time 4hours
Cook Time 35minutes
Total Time 4hours35minutes
Servings 6(3 per person)
Author Clara Gonzalez
½lbof salted codfish[0.23 kg]
A pinch of sugar
1teaspoonof chopped leek(optional)
1teaspoonof chopped parsley
½small onion diced into very small cubes
¼red pepper diced into very small cubes
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.
Many people use flour instead of cornstarch. Replace the cornstarch with the same amount of flour if you prefer this version.