How to make bacalaito (cod fish fritters)

salted cod

🥗Healthier: fresh fish

💰Cheaper: canned tuna

Fresh fish is lower in sodium and canned tuna is more affordable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal can be a cost-effective alternative.

Open the pack of salted cod and rinse it in a pot.

Turn on the heat to medium-high and boil the cod for 20 minutes.

Rinse out the water, refill the pot, and boil the cod again for another 15 minutes.

Turn off the flame and rinse the cod with cool water.

Break the cod into smaller pieces and set it aside.

In a bowl, add 1/2 teaspoon of black pepper, 1 teaspoon of adobo seasoning, 1 teaspoon of garlic powder, and 1 teaspoon of parsley flakes.

Add 1 tablespoon of sofrito to the bowl.

Mix the dry ingredients together.

Add 1/2 cup of water and mix, then add another 1/2 cup of water, totaling 1 cup, and mix again.

Add another 1/2 cup of water for a total of 2 cups, mixing until there are no lumps.

Add the sofrito to the mixture and mix well.

Add the broken cod to the mixture and stir gently with a spoon.

Heat oil in a pan and test if it's ready by dropping a bit of batter in; it should sizzle.

Use an ice cream scoop to portion the batter into the hot oil, keeping them small.

Fry for 3-4 minutes on each side until golden brown, flipping carefully.

Remove the fritters and place them on a paper towel to absorb excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens