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Bacalaítos are an immensely popular staple in Puerto Rico. All over the island you’ll find these cod fritters sold from small roadside kiosks, and any street fair there will usually feature several stands of crispy Bacalaítos.
With the help of GOYA® Adobo All-Purpose Seasoning and some garlic, our Bacalaítos recipe yields traditional Puerto Rican cod fritters, prepared as they have been for generations.
Origin: Puerto Rico
GOYA® Boned Salted Codfish (Bacalao)
GOYA® Adobo All-Purpose Seasoning with Pepper
GOYA® Minced Garlic or 2 cloves fresh garlic, minced
fresh cilantro, minced
GOYA® Vegetable Oil, for frying
Soak fish in cold water for three hours or overnight in refrigerator.
Drain; rinse with cold water several times.
In a saucepan, cover codfish with water, bring to a boil and simmer for 10 minutes.
Cool, remove skin and bones. Shred the fish. In bowl, make a batter by whisking together the flour, baking powder, Adobo and water. When smooth, mix in the garlic, cilantro and shredded fish.
In a skillet, heat 1⁄4 inch of oil on medium heat. Drop the batter by spoonful into hot oil and cook until golden brown. Drain on paper towel.
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