Called by any of their many names, salted codfish fritters are popular all over the Caribbean, and Bacalaitos have a special place in our hearts. Learn how to make our crispy Torrejas de bacalao, a tasty side dish that can also substitute meat or fish in your Dominican lunch meal.
By - Reviewed: . Original: Jan 13, 2012
Why we ❤️ it
Bacalaítos, also known as torrejas de bacalao or arepitas de bacalao, are very popular in the Dominican Republic. They are typically served as a side dish, but can also be enjoyed as a main dish, especially during Dominican Cuaresma (Lent).
I love serving them as a delightful appetizer that could impress even the pickiest of guests.
Other versions
Bacalaíto is a Dominican dish with a Puerto Rican counterpart, though there are some differences between them.
This dish is also known as salt fish fritters in Jamaica, salt cod fritters in Trinidad, and accra in the Bahamas, among other country variations. As you can see, it is shared by many countries with a lot of common history and some similarities in their ethnic backgrounds.
Bacalaítos or codfish fritters.
Serving suggestions
In my paternal home, bacalaitos shared duties with Arepitas de yuca and Arepitas de maíz as favorite fritters to serve as a lunch side dish.
And, like Torrejas de berenjena, it is sometimes served as a main dish during the Lenten season, a period when Dominican Catholics would traditionally abstain from meat.
Top tips
- Where to Find Bacalao: When Dominicans refer to bacalao, we usually think of salted, dry codfish. However, the term "bacalao" technically refers to codfish in general, whether it's fresh, frozen, or salted. To purchase salted dry codfish, look for terms like bacalao salado, salt fish, salt cod, or bacalhau at stores that cater to Caribbean, Hispanic, or Brazilian/Portuguese customers.
- Desalting bacalao: It is important to taste the bacalao before mixing it with the other ingredients. Some brands of bacalao can be more challenging to desalinate to enjoyable levels. If, after shredding the bacalao, it is still too salty, soak it again in plenty of clean water for as long as necessary.
While this extra step is not usually required, it's good to know it may be needed. - If you don't have cornstarch (maicena): You can substitute flour for cornstarch using an equal amount. However, I prefer the texture that cornstarch provides.
About our recipe
As with nearly every dish in our cuisine, each home cook may add special touches or ingredients.
I love how I prepare mine - the same way mami did - but if you have a different way of making your bacalaítos, I'd love to hear it, so please let us know in the comments.
Video
Recipe
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Bacalaitos [Video+Recipe] Codfish Fritters
Ingredients
- ½ pound bacalao, (salted codfish) [0.23 kg]
- 3 tablespoons milk , (whole or skim)
- 4 tablespoons cornstarch
- 1 teaspoon chopped chives, (optional)
- 1 teaspoon minced parsley
- ½ small red onion, diced into very small cubes
- ¼ diced bell peppers
- 2 egg , (medium)
- ¼ cup vegetable oil
Instructions
1. Soaking bacalao
Rinse the bacalao in running water, scrubbing off as much surface salt as possible. Soak the codfish in abundant water overnight or at least two hours.If you leave it overnight, change the water at least once.
2. Boiling codfish
Rinse the bacalao again and discard the water. Place the codfish in a big pot or large Dutch oven, and add about half a gallon (2 liters) of fresh water to it. Simmer over medium heat. until it starts flaking; add a cup of water every so often to maintain a similar level as when it started, and stir to cook evenly.This may take 30 to 40 minutes, depending on the freshness and quality of the fish.
3. Getting bacalao ready
- Once the bacalao is flaking in the boiling water, remove it from the heat and the water, drain; discard the water.Place it in a bowl, add fresh water, and let it rest until it reaches room temperature.Once cooled to room temperature, clean the codfish by discarding bones, fins, and skin.
4. Mixing batter
Crumble the cod very finely. Taste to see how much salt is left.In a deep bowl, mix the cod, milk, starch, chives, parsley, egg, bell pepper, and onion. If the cod was completely desalted in the previous step, add a pinch of salt.
5. Frying
- In a frying pan, heat the oil to medium-high temperature (350 ºF [177 ºC]), and pour the mixture one spoonful at a time to make small cakes. Taste the first one you fry to see if it needs a little more salt; if that is the case, add another pinch to the raw mixture.Fry the patties until they are golden on both sides. Let them rest on a paper towel to remove excess oil.
6. Serving
- Serve hot or warm. Check serving suggestions above the recipe.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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More bacalao dishes
We have written about what made bacalao this popular in so many countries. You can read that and the many bacalao dishes we make and enjoy. Bacalao guisado con papa is probably the most popular one and a staple of Lenten food. Bacalao con huevo is also one of my favorites.
Don't miss my original potato and bacalao fritters, perfect for Lent.
