Bacalaítos are crispy, salty Puerto Rican fritters you’ll want to make again and again. Thin, golden and utterly addictive, these fritters deliver restaurant-quality flavor at home using simple ingredients.
If you haven’t tried warm bacalaítos straight from the skillet, you’re in for a treat. These salted cod fritters are light, crisp and savory, with a distinctive cod flavor that keeps you coming back for more. They work perfectly as a snack, an appetizer, or as part of a Puerto Rican meal alongside rice dishes.
What are Bacalaitos?
Bacalaítos are thin, crispy salted cod fritters popular in Puerto Rico, especially at street kiosks and beaches. The fritters are made by folding soaked, flaked bacalao into a well-seasoned batter and frying until golden and crunchy. The result is a savory bite that’s crisp on the outside and tender inside — ideal for sharing or serving as an appetizer.
Why Authentic Puerto Rican Bacalaitos Are a Favorite
These fritters are beloved for several reasons:
- Bold, seasoned batter: A combination of spices, sofrito and cured cod gives a powerful, savory profile.
- Contrasting texture: Thin, lacy edges that crisp up while the center stays tender and flavorful.
- Versatile: Serve them as snack, appetizer or alongside rice and plantains — they complement many dishes.
- Make-ahead friendly: The cod can be desalted and shredded in advance and the batter can be refrigerated up to a day.
Ingredients You Need
Most ingredients are available at Latin grocery stores and many large supermarkets. Keep in mind the full measurements are in the recipe card below.
Key ingredients:
- Bacalao (salted cod): Needs soaking and boiling to remove excess salt.
- All-purpose flour: Forms the base of the light, crispy batter. Use a gluten-free 1:1 blend to make these gluten-free.
- Cornstarch: Adds extra crunch and helps the fritters brown evenly.
- Sazón: A packet with achiote adds classic Puerto Rican color and flavor.
- Red bell pepper and yellow onion: Finely diced for a touch of sweetness and texture.
- Sofrito and garlic: Build deep savory aroma and authentic flavor.
- Seasonings: Oregano, white pepper, additional Sazón Complete and salt to taste.
- Water: Thins the batter to a pourable consistency.
- Vegetable oil: Neutral oil for frying until golden and crisp.
How to Make Bacalaitos
With a bit of prep, these cod fritters come together quickly. Follow these main steps to make crisp, lacy bacalaítos.
- Desalt the cod: Place the bacalao in a pot, cover with water and bring to a gentle boil for 15 minutes. Drain, refill and boil another 10–15 minutes. Taste and repeat if still too salty. Drain and cool slightly.
- Shred the fish: Remove any bones or skin, then shred the cod into small flakes.
- Combine dry ingredients: In a large bowl whisk together flour, cornstarch, baking powder, sazón, oregano, white pepper, Sazón Complete and kosher salt.
- Add vegetables and cod: Stir in diced onion, red bell pepper, minced garlic, sofrito and the shredded cod.
- Mix the batter: Stir the mixture well, then gradually whisk in 1 1/2 to 2 cups of water until you have a thin, pancake-like batter that pours easily.
- Fry the bacalaítos: Heat vegetable oil in a large skillet to about 350°F. Using a ladle, pour batter into the oil and spread gently into a thin, rustic pancake.
- Cook until golden: Fry 2–3 minutes per side until golden brown and crisp. Remove and drain on paper towels. Serve hot.
Expert Tips
- Desalt thoroughly: Boil and rinse the cod at least twice and taste between sessions to ensure it’s not overly salty.
- Shred finely: Small flakes distribute through the batter so fritters cook evenly and stay light.
- Right batter texture: Aim for a pourable batter slightly thinner than pancake batter so it spreads and forms lacy edges.
- Hot oil and a roomy pan: Use enough oil and a large skillet so fritters can spread and brown without crowding.
- Use a ladle: It helps pour and shape the fritters, producing those crisp, irregular edges.
Frequently Asked Questions
Bacalao is salted, dried cod that has been preserved with salt and drying methods.
They are best served piping hot immediately after frying for optimal texture and flavor.
The batter should be just thinner than pancake batter so it pours easily and spreads in the pan.
Yes. Add cayenne, smoked paprika or minced jalapeño to taste for a spicy kick.
Serving Suggestions
Serve bacalaítos hot with lemon or lime wedges for brightness. They pair well with rice dishes or other Puerto Rican sides like tostones or pasteles. Dipping sauces such as garlic aioli or hot sauce also complement their salty, savory flavor.
Prep Ahead, Make Ahead and Storage
You can prep parts of this recipe ahead of time for easier cooking later:
- Prep ahead: Desalt and shred the cod up to 24 hours ahead and refrigerate. The batter can be made and stored in an airtight container in the fridge for up to 24 hours—stir before frying.
- Make ahead: Store cooked fritters in the refrigerator for up to 3 days. Reheat in a 400°F oven for 5–7 minutes or in an air fryer until edges crisp up.
- Freeze: Freeze cooked fritters in a single layer, transfer to a freezer-safe bag and store up to 2 months. Thaw in the fridge and re-crisp in the oven or air fryer.
More Staples of Puerto Rican Cuisine
Side Dishes
Tostones
Dinner
Pernil
Dinner
Sancocho
Holiday Recipes
Puerto Rican Pasteles
Bacalaitos (Codfish Fritters)
Ingredients
- 1 pound bacalao (salted codfish)
- 1 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 2 teaspoons baking powder
- 1 packet Sazón seasoning (with achiote)
- 1 teaspoon dried oregano
- 1 teaspoon white pepper
- 2 teaspoon Sazón Complete seasoning
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 cup yellow onion, finely diced
- 1 cup red bell pepper, finely diced
- 2 tablespoons sofrito
- 2 teaspoons minced garlic
- 1 1/2 to 2 cups water
- Vegetable oil for frying
Instructions
Prepare the codfish:
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Place the bacalao in a pot covered with water and bring to a gentle boil for 15 minutes. Drain, refill and boil another 10–15 minutes. If it remains too salty, repeat once more. Drain and let cool.
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Remove bones and skin and shred the fish into small flakes.
Make the batter:
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In a large bowl whisk together the flour, cornstarch, baking powder, sazón packet, oregano, white pepper, Sazón Complete and salt.
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Add the diced onion, bell pepper, sofrito, garlic and shredded cod. Mix thoroughly.
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Gradually whisk in 1 1/2 to 2 cups of water until the batter is thin and pourable.
Fry the bacalaitos:
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Fill a large skillet with enough vegetable oil to shallow fry and heat to around 350°F.
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Ladle batter into the oil and spread gently into thin, irregular rounds with lacy edges.
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Fry 2–3 minutes per side until golden brown and crisp. Drain on paper towels and serve hot.
Notes
- Flour: Use all-purpose flour for the batter. Substitute a gluten-free 1:1 blend if needed.