Bacalaitos or Saltfish Fritters
As far as Caribbean appetizer recipes go, these “Saltfish” fritters are found in some form all over the Caribbean. here’s my personal recipe on this island classic. People in the Latin Caribbean islands call salted cod “Bacalao.” Codfish salted out of necessity as a preservative. Today salted cod or “salfish” is a Caribbean favorite – you can find saltfish with or without the bone. Soaking is recommended overnight to lessen the salt content. Another option is to boil the pieces of saltfish 2-3 times to remove the salt, you may even add sugar to desalinate the cod.
- 1/4 lb. Bacalao or Saltfish (Cod fish)
- 3/4 cup Flour
- 1/2 tsp. Baking Powder
- 1/3 tsp. Salt
- 3/4 cup Water
- 1 clove of Garlic
- 1 envelope of Goya Sazón
- Sprinkle of Pepper
- Vegetable oil
- Place the pieces of cod into a pot, cover with water and boil until the salt content of the fish is to your content.
- Drain, debone (if necessary), wash and shred.
- In a bowl, combine flour, salt and baking powder.
- Make a little well in the center. Pour the water slowly and mix to make a thick like sauce.
- Add the pepper and sazón and stir well.
- In a mortar, crush the garlic and add to the mix.
- Add the shredded cod and mix well.
- In a frying pan, pre-heat lots of vegetable oil.
- Fry the bacalaitos (fritters) on high heat by dropping big spoonfuls in hot oil.
- Turn as needed.
- Fritters are done when they are golden.
- Drain in paper towels and let them cool before biting into them.