Get ready to transport your taste buds to the vibrant streets of Puerto Rico with these mouthwatering Bacalaitos! These golden, crispy codfish fritters are not just a dish—they're a culinary experience that will make your kitchen smell like a Caribbean paradise. Imagine biting into a perfectly fried, flavor-packed fritter that combines the rich taste of salted codfish with a delightfully crunchy exterior. Whether you're a food adventurer or simply looking to impress your friends and family, these Bacalaitos are about to become your new obsession!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Puerto Rican
Serves: 10 fritters
Ingredients
- 1 cup salted codfish, soaked and shredded
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup water
- 1/4 cup chopped cilantro
- 1/2 onion, finely chopped
- Oil for frying
Instructions
- Begin by preparing the salted codfish. Rinse the codfish under cold water to remove excess salt. Place the codfish in a bowl and cover it with water. Soak for at least 24 hours, changing the water several times to further reduce the saltiness. After soaking, drain the codfish, shred it into small pieces, and set aside.
- In a large mixing bowl, combine the all-purpose flour and cornmeal. Mix well to ensure that both dry ingredients are evenly distributed.
- Add the shredded codfish to the flour and cornmeal mixture. Incorporate it gently to avoid breaking up the codfish too much.
- Finely chop the onion and cilantro. Add the chopped onion and cilantro to the mixture in the bowl, stirring until everything is well combined.
- Gradually add the water to the mixture, stirring continuously until a thick batter forms. The batter should be sticky but not too runny. If it seems too thick, add a little more water, one tablespoon at a time, until the desired consistency is reached.
- Heat oil in a deep frying pan or pot over medium heat. You’ll need enough oil to submerge the fritters about halfway. To test if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
- Once the oil is ready, use a spoon or a small ice cream scoop to drop spoonfuls of the batter into the hot oil. Be careful not to overcrowd the pan; fry the fritters in batches if necessary.
- Fry the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to carefully flip them halfway through cooking.
- Once cooked, remove the fritters from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve the Bacalaitos hot, garnished with additional chopped cilantro if desired. They can be enjoyed on their own or with a side of your favorite dipping sauce.
Tips
- Soaking is Crucial: Take your time when soaking the salted codfish. Changing the water multiple times helps remove excess salt and ensures a perfectly balanced flavor.
- Consistency is Key: When mixing the batter, aim for a thick, slightly sticky texture. If it's too runny, your fritters won't hold their shape; if too thick, they'll be dense.
- Oil Temperature Matters: Maintain a consistent medium heat (around 350°F) for even cooking. Use a thermometer if possible, or test the oil with a small drop of batter.
- Don't Overcrowd the Pan: Fry in batches to ensure each fritter gets crispy and golden. Overcrowding will lower the oil temperature and result in soggy fritters.
- Drain Excess Oil: Always let your Bacalaitos rest on paper towels to absorb extra oil, keeping them crisp and not greasy.
- Serve Immediately: These fritters are best enjoyed hot and fresh, so time your cooking to serve right away for maximum crunch and flavor!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 8g
Fat: g
Saturated Fat: g
Cholesterol: 25mg
