When I was growing up my Obuelita (Grandmother) would make Bacalaitos all the time. Because codfish is very fishy, this recipe helps eliminate some of the fishiness by turning it into a delicious codfish fritter. I wasn’t always a fan of fish or seafood but Bacalaitos was something I would never turn down.
Codfish fritters are really easy to make and are pretty tasty, too.
- 1 pound salted Codfish
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon adobo spice
- 2 cups water
- 2-3 cloves minced garlic
- 2 teaspoons fresh cilantro
- Oil for frying
- Soak the fish in cold water for 3 hours.
- Drain and rinse.
- Put the fish in a saucepan and cover with water. Bring it to a boil, reduce heat, and simmer for 10 minutes.
- Drain the water and allow the fish to cool, then remove the skin and all of the bones and shred the meat.
- Using the ingredients, make a batter and mix in the shredded codfish.
- Drop batter by the spoonful into hot grease, frying until they are golden brown.
Some people like to dip their Bacalaito in different sauces, like tartar sauce. I enjoy mine just as they are. If you have kids and want them to eat more fish, this recipe might be the one that gets them to enjoy it. I always thought it was awesome when my grandfather would go out fishing for hours and come home with fresh caught cod for dinner. The codfish fritters make a nice snack, too!
Photo Credit: "Conch Fritters!" by Brown Eyed Baker is licensed under CC BY 2.0