Cheesy Puerto Rican Bacalaitos with Salted Cod
Crispy Cod Fritters with a Cheesy Twist
Enjoy a Caribbean classic with a cheesy upgrade. These savory cod fritters are crispy on the outside, fluffy on the inside, and bursting with flavor.
- 1 h 30 min
- 8
- Intermediate
Ingredients
For the Salted Cod
For the Batter
For the Dipping Sauce
Preparation
Preparing the Salted Cod
Rinse cod
Rinse the salted cod under cold water to remove excess salt.
Soak cod
Soak the cod in a bowl of cold water for 1 hour, changing the water every 20 minutes.
Boil cod
Drain the cod, place it into a pot with fresh water, and bring to a boil. Simmer for 10 minutes until tender.
Ensure the cod is thoroughly desalted to avoid an overly salty fritter.
Preparing the Batter
Combine dry ingredients
In a large bowl, combine the flour, cheddar cheese, baking powder, onions, bell pepper, garlic, parsley, paprika, and black pepper.
Add water
Slowly add cold water, stirring continuously, until you achieve a smooth batter.
Use ice-cold water for the batter to ensure a lighter, crisper fry.
Fold in cod
Gently fold in the flaked cod, ensuring even distribution.
Cooking Process
Frying the Fritters
Heat olive oil in a deep skillet over medium heat. Drop spoonfuls of batter into the oil.
Flipping the Fritters
Fry each side until golden brown, about 3-4 minutes per side.
Draining the Fritters
Remove and drain on a plate lined with paper towels.
Plating & Serving
Cheesy Puerto Rican Bacalaitos with Salted Cod
Cheesy Puerto Rican Bacalaitos with Salted Cod
Serve
Serve the bacalaitos piping hot on a platter, with a side of dipping sauce in a small bowl.