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  • 1 16oz package Tropical Filetes de Bacalao (Boned Salted Pollock)
  • 1 cup water
  • 1 cup all- purpose flour
  • 1 large egg
  • 1 tsp baking powder
  • 1 tsp chopped fresh cilantro
  • ½ tsp garlic powder
  • 1 onion, diced
  • Vegetable oil for frying


Boil the bacalao in water; drain well to remove the excess salt. Repeat process 2-3 times. Cool and shred the fish. Combine all of the ingredients together in a separate bowl and add the bacalao. Mix thoroughly. Fill a skillet halfway with cooking oil at medium heat. When the oil is hot, drop heaping tablespoonfuls spoonfuls of the mixture and cook until the color changes to a golden brown. (About 2 minutes, turning once). Lay the bacalaitos on paper towels to soak up the excess oil.