Where to buy bacalaito near me?

Bacalaito is a Puerto Rican fritter made from salted codfish mixed with a seasoned batter and fried until crispy.

You’ll need dried salted codfish, flour, baking powder, water, garlic, cilantro, onion, and optional seasonings.

Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for crispiness.

Soak the salted cod for at least 4 hours or overnight, changing the water 2–3 times to remove excess salt.

Traditional bacalaito batter uses all-purpose flour, but you can substitute with gluten-free flour for a gluten-free version.

Serve with hot sauce, garlic aioli, or a squeeze of fresh lemon for extra flavor.

Make sure the oil is hot enough and avoid overcrowding the pan when frying.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Soak salted codfish in water to remove excess salt, boil it until tender, shred it, and then mix into the batter for frying.

Yes, you can prepare the batter ahead of time and refrigerate. Fry them fresh before serving for best texture.

Yes, fry and cool them completely, then freeze in an airtight container. Reheat in the oven for best results.

A neutral oil with a high smoke point, such as canola or vegetable oil, is best for frying bacalaito.

Bacalaitos are best fried for the classic crispy texture, but you can bake them in a hot oven for a lighter version.

Fry them in hot oil (about 350°F) and drain on paper towels immediately after frying.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Yes, desalinizing is essential; soak and change water as needed to get the right flavor balance.