El Fogón de Frakie

Bacalao (bacalaítos):

If there is one aroma that defines a beach day or a town festival in Puerto Rico, it’s the scent of Bacalaítos frying in a large kettle. These golden, thin fritters are the ultimate island snack: crispy around the edges, soft in the middle, and packed with the savory flavors of salted cod, sofrito, and cilantro. It’s a simple recipe, but watching the batter hit the hot oil and expand into a giant, perfectly crunchy fritter is a true Puerto Rican art form.

Ingredients:

• 4–8 oz Salted cod (bacalao)
• 1 cup All purpose flour
• 1 tsp Baking powder
• 1 ¼ cups of Cold water (adjust for consistency)
• 2 tsp of Sofrito
• 1 tsp of Garlic, minced
• 2 tsp Fresh cilantro, chopped
• 2 Recao leaves, finely chopped
• 1 packet Sazón with Achiote
• Salt to taste
• Vegetable oil (for frying)

Methods:

• Prepare the Cod: Soak the salt cod in water overnight to remove excess salt. Alternatively, wash 8 oz of cod and boil it in water for 10 to 15 minutes. Drain the fish, let it cool, and shred it into very small pieces.
• Mix the Dry Ingredients: In a large bowl, whisk together 1 cup of all-purpose flour, 1 tsp of baking powder, and the packet of sazón with achiote.
• Create the Batter: Gradually add 1 to 1 ¼ cups of cold water to the flour mixture. Mix until you reach a smooth, thick consistency (like pancake batter).
  • Note: Using the «cod water» can make them very salty, so cold fresh water is usually safer!
• Season: Stir in the shredded cod, minced garlic, sofrito, chopped cilantro, and recao. Mix well. Taste the batter before adding extra salt, as the cod is already salty.
• Fry: Heat about an inch of oil in a large frying pan over medium-high heat. Drop a large spoonful of batter into the hot oil, spreading it out into a thin circle.
• Cook: Fry for about 3 minutes on each side. They are ready when they are golden brown and very crunchy on the edges.
• Serve: Drain on paper towels and enjoy them while they’re hot!

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