Bacalaitos
Bacalaitos
Ingredients
- 1 pound bacalao
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 2 1/4 cups water, warm
- 2 teaspoons sazon
- 1 teaspoon adobo seasoning
- 1/2 tablespoon dried oregano
- 1/2 red bell pepper, finely diced
- 4 garlic cloves, minced
- 1/4 cup fresh cilantro, chopped, or to your preference
- 4 cups vegetable oil, for frying, as needed
Instructions
- 1
Rinse the bacalao thoroughly under cold water. Place it in a large bowl and cover with fresh water. Let it soak for 3 hours, changing the water once or twice if possible, to desalinate.
⏱️ 180 min
- 2
After soaking, drain the bacalao. Place it in a pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 30 minutes until tender.
⏱️ 35 min
- 3
Remove the bacalao from the pot and set aside to cool slightly. Once cool enough to handle, shred the bacalao, carefully removing any bones or skin.
⏱️ 10 min
- 4
In a large mixing bowl, combine the all-purpose flour, baking powder, and warm water. Mix well with a whisk until a smooth batter forms.
⏱️ 5 min
- 5
Add the shredded bacalao, minced garlic, finely diced red bell pepper, chopped cilantro, dried oregano, adobo seasoning, and sazon to the batter. Mix everything together until all ingredients are well incorporated.
⏱️ 5 min
- 6
In a large frying pan or Dutch oven, heat about 2-3 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 7
Using a soup ladle, carefully scoop portions of the batter into the hot oil. Do not overcrowd the pan; fry 1-2 bacalaitos at a time to maintain oil temperature. Fry for a few minutes on each side until golden brown and crispy.
⏱️ 15 min•🌡️ 350
- 8
Remove the cooked bacalaitos from the oil and place them on a plate lined with paper towels to drain excess oil. Serve immediately, optionally with mayoketchup on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bacalaitos
- 1 pound bacalao
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 2 1/4 cups water, warm
- 2 teaspoons sazon
- 1 teaspoon adobo seasoning
- 1/2 tablespoon dried oregano
- 1/2 red bell pepper, finely diced
- 4 garlic cloves, minced
- 1/4 cup fresh cilantro, chopped, or to your preference
- 4 cups vegetable oil, for frying, as needed
Instructions
- 1
Rinse the bacalao thoroughly under cold water. Place it in a large bowl and cover with fresh water. Let it soak for 3 hours, changing the water once or twice if possible, to desalinate.
⏱️ 180 min - 2
After soaking, drain the bacalao. Place it in a pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 30 minutes until tender.
⏱️ 35 min - 3
Remove the bacalao from the pot and set aside to cool slightly. Once cool enough to handle, shred the bacalao, carefully removing any bones or skin.
⏱️ 10 min - 4
In a large mixing bowl, combine the all-purpose flour, baking powder, and warm water. Mix well with a whisk until a smooth batter forms.
⏱️ 5 min - 5
Add the shredded bacalao, minced garlic, finely diced red bell pepper, chopped cilantro, dried oregano, adobo seasoning, and sazon to the batter. Mix everything together until all ingredients are well incorporated.
⏱️ 5 min - 6
In a large frying pan or Dutch oven, heat about 2-3 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 7
Using a soup ladle, carefully scoop portions of the batter into the hot oil. Do not overcrowd the pan; fry 1-2 bacalaitos at a time to maintain oil temperature. Fry for a few minutes on each side until golden brown and crispy.
⏱️ 15 min•🌡️ 350 - 8
Remove the cooked bacalaitos from the oil and place them on a plate lined with paper towels to drain excess oil. Serve immediately, optionally with mayoketchup on the side.
⏱️ 5 min