Bacalaitos are a classic Caribbean food, especially in Puerto Rico. They are delicious fritters made of shredded, salted white-fish fillet in a simple mixture of flour and seasonings, which turn crispy on the outside and soft on the inside. Bacalaitos are found throughout the island, and they are a must in the Luquillo kiosks, which are small traditional restaurants along the road where boricuas can enjoy bacalaitos, and other “frituras” such as alcapurrias, pastelillos, tacos, and of course, the popular tostones (try our Tostones Rellenos recipe)

This Bacalaitos recipe uses Tropical Salted Pollock Fillets, conveniently boned, which makes preparation easier and faster. The common process for salted cod requires it to be boiled and rinsed several times to lower the salt before cooking. Then it’s ready to mix and fry.

You can prepare bacalaitos for lunch or a snack at home; get ready for a Puerto Rican flavor journey!



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

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