There is something about a Dominican salt cod fritter that makes people who claim to hate fish eat four of them without noticing.
Crispy on the outside, tender in the middle, seasoned with sofrito, garlic, and that unmistakable bacalao flavor that is nothing like eating plain fish - these bacalaitos have been converting non-fish eaters in Dominican kitchens for generations. Twenty-eight grams of protein per serving. Four grams of fat. And a texture so good that people who grew up refusing every other form of cod will fight for the last one on the plate.
The Fritter That Changed My Mind About Fish
I am going to be honest with you. I hated fish as a child. Every kind. If it came from the ocean and was not a fritter, I was not
interested. My parents served Bacalao a la Vizcaína regularly - the classic Basque-style cod stew - and I was not a fan. I can say that now because my palate has evolved considerably since those years, and I actually enjoy it today. But back then? The fritters werethe only cod I would eat, every single time.
The texture is what does it. Salt cod in a batter - crispy edges, a soft interior, the salt drawn out by the soaking so what is left is clean and mild and nothing like what you imagine when you hear "cod fish." My grandmother knew this. She made them for every gathering because she also knew that a plate of bacalaitos empties
faster than almost anything else on the table.
What is interesting is that this is not just a Dominican instinct. Cultures around the world independently arrived at the same conclusion about salt cod fritters. Portugal has its bolinhos de bacalhau. Jamaica has stamp and go. Spain has buñuelos de bacalao. Brazil has bolinho de bacalhau. Every Caribbean and Atlantic culture looked at the same preserved fish and made roughly the same decision: fry it in a seasoned batter. That level of global agreement is no coincidence. It is culinary intelligence shared across continents.
NUTRITIONIST NOTE:
Salt cod is one of the most protein-dense foods in a Dominicankitchen with almost no fat. At 28g protein and only 4g fat per serving, bacalaitos outperform most protein sources per calorie. Cod is also one of the richest dietary sources of B12 and iodine, both critical for thyroid function and energy metabolism - two things that decline after 40 in women. The soaking process to remove salt before cooking also makes it significantly lower sodium than most people expect. Source: USDA FoodData Central - Atlantic Cod, salted and dried.
A Few Notes Before You Start
The soaking step is non-negotiable. Salt cod comes preserved in heavy salt and needs to soak for a minimum of 12 hours, ideally 24 hours, with water changes every 6-8 hours. This draws out the excess salt and rehydrates the fish. Skipping or shortening this step means inedible salty fritters. Plan ahead.
The batter consistency matters. It should be thick enough to coat a spoon but pourable - like a thick pancake batter. Too thin and the fritters spread and lose their shape. Too thick, and the inside does not cook through.
Frying temperature controls everything. The oil needs to be at 350F before the first fritter goes in. Too cold and the fritters absorb oil and become greasy. Too hot and the outside browns before the inside sets. A thermometer is your best tool here. If you do not have one, drop a tiny bit of batter in - it should sizzle immediately and float to the top.
Do not overcrowd the pan. Fry in small batches. Each fritter needs space around it for the oil to maintain temperature. Crowding drops the temperature and produces soggy results.
How to Make Dominican Salt Cod Fritters
There are said to be over 1000 recipes in Portugal alone and it can be considered the iconic ingredient of Portuguese cuisine (but curiously, the only fish that is not consumed fresh in this fish-loving nation). It is often cooked on social occasions and is the Portuguese traditional Christmas dinner in some parts of Portugal. Similar recipes can be found across Europe. As this fresh fish was salt-preserved to keep it longer, it spread throughout all Europe and its colonies. So this is no lucky coincidence is just history! 🙂 Different countries, similar backgrounds.
Ingredients
- 1 pound of salted codfish preferably thick pieces
- 1 pound potatoes peeled
- 1 small onion very finely chopped
- 2 tablespoons chives finely chopped
- 2 tablespoons parsley finely chopped
- 3 large eggs + 1 egg beaten
- 3 tablespoons flour
- breadcrumbs
Instructions
- Wash the cod well. Soak the cod in cold water in the refrigerator for at least 24 hours. Change the water at least three times. Drain the desalted cod and then put into a pot of boiling water, boil for about 10 minutes. Drain the cod again, clean, chop and let cool. Reserve.
- Boil the potatoes. Peel the potatoes and mash. Reserve.
- Mix the cod with mashed potatoes and add the eggs, one by one, and then the onion and parsley. Taste and add salt if necessary. This mixture should have the texture of a firm puree. If it is too dry, add a tablespoon or two of milk. This mixture should be allow to cool completely before frying.
- In three dishes put the beaten egg, flour and bread crumbs, make small balls with cod puree, and then roll in flour, egg and bread crumbs. Heat well enough oil for frying (370 ° F / 190 ° C), air fry few croquettes at the same time until they are golden brown on all sides. Serve with limes!
Nutrition
Traditional fritters are not breaded, but the dough is spooned to the hot oil, but today i was going to have this same "croquette" breaded texture. Enjoy
I totally agree Gaila, I think our palates definitely evolve since our childhood. I have always loved fish though, so I'll definitely be giving these a try!
Mary Ann, I was really a lousy eater when I was younger, thankfully I changed! 🙂 You can even try adding some chilli flakes in the dough, that couldn't hurt either!
Salt cod fritters are the best! I always think about making them at home and never do. Thanks for posting this recipe so now I can start frying them up! Yummy! 🙂
Karrie!! I love these little fritters! full of flavor and great to go with cold beers! What else can you wish for! hahaha 🙂
I must admit that I've never had salt cod fritters before, but I do love me some fried fish. I'm thinking I would be all about these fritters! 🙂 It's so funny how our taste buds change over time, too. There are things I love now that I wouldn't have even though about eating several years ago!
Yes, I agree with you David, it's funny how things change palate wise! 🙂