How to make Puerto Rican Bacalaitos (Cod Fish Fritters) - Easy Puerto Rican Recipe
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- Опубликовано: 27 май 2024
- Today we're going to show you how to make the best Puerto Rican Bacalaitos (Cod Fish Fritters). Don't let the fishiness deter you -- this traditional fritter is a real treat and the perfect party food!
Check out our blog with ingredients and step-by-step here: www.jeffandjopr.com/post/the-...
Ingredients:
1 lb salted cod
3 c flour
½ c corn starch
1 tbs oregano
¼ c sofrito
2 tsp achiotte oil
¼ c chopped cilantro
¼ c chopped roasted red peppers
1 c cod water
4 c water
2 tsp baking powder
Dipping Sauce:
½ c mayo
1 clove garlic minced
1 tbs chopped capers
1 tsp lemon juice
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I have made bacalaitos all my life, here is a friendly tip for you, the batter needs to be a little thicker, this will create a more substantial product and also avoid all the extra little pieces inside the frying pan that need to be scooped out.
Thanks for the tip! If you want a more substantial, dough-like bacalaito, I totally agree that you should make the batter thicker. I really like the light, fluffy bacalaito you get from a thinner batter. The higher water content results in more steam being produced as you fry it, and all of that air creates more bubbles in the end product; so it ends up being much more like a fish and chips batter. But totally a preference thing, so do what works best for you!
I’ve had it both ways, but i prefer a thicker bacalaito. Thinner ones give me the runs for some reason. Same with Johnny queque I like them thicker.
I like them thicker.
I’ll have to try it with the sauce. Looks delicious. All your recipes remind me of my grandma.
Please try it!! It was delicious!! So glad to hear that our recipes remind you of your grandma! Anything that she made that was your favorite?
make these sometimes another childhood favorite
Awesome!
I love bacalaitos. Great video. Thanks for making it.
You’re welcome.
Thank you, Jeff! These are so good. Love hearing that crunch. :) You guys are the best!!
Whoo! Glad you enjoyed! 🙌🙌
Nice job!
Never tried these with corn starch. My recipe and technique are very similar. Watched my Mom, Abuela and Tias make them growing up! Going to make a small batch with the corn starch before our 7 Fishes party. Thanks for sharing!
Corn starch really adds to the crispiness
This came out perfect!!! Gracias
You are so welcome!! Yummy!
Definitely making this for the holidays!
Awesome!
Thank you for your video detailed video and the information on the ingredients on how prepare. Overall great video! I'm going to make your bacalao... looks amazing. Thank you.
You are welcome 🙏🏼
Love this Recipe! That sauce is fantastic! I too love fish and chips!
Thank you!! Enjoy!
Looks delicious 😋
They were amazing!
YES! Thanks So Much. Man this is GREAT.
You are welcome! 😊
Wow!! They look delicious!! Thanks for sharing! I just subscribed to your channel. 👍👍👍
You are welcome!! Thank you for subscribing!
Love your recipe. And the music too. Thanks from a Mayaguezana, Boricua in Illinois
Woohoo! Glad you enjoyed 😁 And great to hear from another Mayaguezano! Feliz Navidad!
Love your channel the step by step instructions for Puerto Rican dishes , your never to old to learn something new , what blew me away was the ready made masa for pasteles I didn’t know that they sold it at my supermarket thanks for the tip.🤤🤤🤤🤤🙏🏽👍🫶🏼✌️
You’re welcome
Great video! ❤️❤️❤️
Thank you!
Thank you Brother
You’re welcome!
Excelente!!!
Gracias!!
We make this in JA🇯🇲 as well, we call it frittas. 😋 So tasty, I will have to make the sauce. Thank you ❤️
You’re welcome! Thank you!
Love the intro!
Thanks!!
Thank you 😊
You are welcome!
Yummy😋😋😋
Yummy indeed!!
Muchas gracias por esta receta, ustedes son unas de las pocas personas que no usan sason, al igual que usted nosotros no usamos sason en nuestras comida. Voy a tratar su receta de bacalaitos.
Gracias!
Hi Jeff, What is cornstarch in batter for? I forgot adding it, guess makes bacalaitos extra crunchy, made myself small batch enough for me, adding last small amounts of baking powder before frying as you suggested, makes all the difference, mines tasted light and delicious as if though l had bought them from outside piñones’ food stand, you’re very good chef y gracias mijo.
Correct! Cornstarch makes it crunchier. Thank you so much!
I’m glad I clicked on this video!
Yay!!!
👋👋👋Hola!!! I'm a new sub! Found you recently and been binging😁 Love you guys!! Making your pernil and your bacalaitos on Saturday for my daughter's 20th birthday!! Pregunta... In the case I still have bacalaito mixture left, can that be stored for a few days or should all the mixture be used the same day. Gracias!!!! Cuidense mucho❤💙
Yay! So glad you found us 😊 And thanks for the love! 🙌 The trick with storing the bacalaito mixture is that effect of the baking powder will wear off (it's a leavening that keeps the bacalaito fluffy), so generally I'd say you're better off using it all in the same day. That said, if you wanted to try storing it, you can try adding a little baking powder (proportional to how much you have left) right before using. I haven't actually done this, so I can't guarantee anything--but it's what I'd do if I was trying it. Good luck!
@@JeffandJosPuertoRicanKitchen Perfect answer!!! You guys are great!!!! I think I will cut the recipe to half or even a quarter as mentioned in your video. But thanks for the tip. 👍🙂👋
What brand of fish is this? I can only find salted pollock that is refrigerated.
We don’t remember the specific brand sorry. But this is cod not pollock. It was just what we were able to find at the store. Usually it is frozen too.
I would love to try this recipe, but I’m highly allergic to wheat flour. Could I use almond flour or any other flour? Blessings
I haven't tried them with other flours, but think it should work. On flour that comes to mine is chick pea flour, because of the complementary taste. Also, because you don't have the gluten to hold together the batter, you might consider adding an egg.
If anyone else out there has additional thoughts, please jump in!
Nilda, were you able to do the recipe with GF flour? I was thinking of using GF flour by King Arthur which I use to bake with. I've other brands and also green banana/plantain flour but it doesn't come out anywhere near as the traditional all-purpose flour.
I have a question regarding the dough could I prepare the dough the night before?
Thanks! If you do make the dough the night before, don’t add the baking soda then. Add it right before you are going to make them since the leavening power would then be gone.
@@JeffandJosPuertoRicanKitchen Thank you.
Yummy food. I save the boiled salt water so no extra salt.
Nice!!
You should mix the water and flour first, then add the rest of the ingredients. Authentic bacalaitos recipe does not ask for sofrito! You need a thicker batter.
Thanks for the feedback!
I can see, please move the leter plaese sorry.
Sorry you can’t see - not sure what letters you are referring to, maybe remove the closed captions?
No cornstarch, no baking powder. Don't like them puffy. Also I never boil bacalao for an hour. Don't want to remove all the salt.
Thanks for sharing!
It offended me thinking that a white man did this video until I replayed it and gathered that you might be Puerto Rican. I know it sounds racist but it's how I feel.
Thanks for the comment Edna. I can reassure you that I (Jeff) was born and raised in Mayaguez, Puerto Rico. I know I might look different than many Puerto Ricans so thanks for taking the time to go back and reexamine your initial reaction. Most importantly I can reassure you that I love Puerto Rican food as much as anyone and want to do my part in sharing this amazing food with others.
@@JeffandJosPuertoRicanKitchen Jeff Love your thoughtful answer to Edna. I was born and raised in Mayaguez, too. A Boricua in Illinois. Congratulations for your Channel and for the yummy recipes
My family roots (both sides) go back to Puerto Rico to the 1600’s! We are a blend of Taino, Spanish, French, Portuguese, South American and African. I am blonde, light skinned and blue eyed and my siblings are dark haired/skinned and brown eyed. We have always embraced and been proud of our differences.😘