Season 08 - Lunch / S08L11
Bacalaítos (Codfish Fritters) with Cilantro Aioli
Story
Don Luis stood at his wooden prep table, the smell of salty sea air seemingly drifting in even though the windows were closed. “Bacalaítos,” he said with a twinkle in his eye, “are like crispy postcards from Puerto Rico.” He carefully laid out the soaked codfish, remembering the beach kiosks in Piñones, where the fritters sizzled in oil and hungry kids danced barefoot in the sand. But today’s twist? A creamy cilantro aioli he crafted one rainy afternoon when he had extra herbs and a craving for something bold. “Crunchy on the outside, soft in the center, and dipped in that green magic? *Ay bendito*, that’s flavor with rhythm.” Time, Calories & Cost
Instructions
- 1Soak the Cod: Rinse salted cod and soak overnight in cold water, changing the water 2–3 times to reduce saltiness. Drain and shred with your hands or a fork.
- 2Make the Batter: In a mixing bowl, whisk the flour and water until smooth. Add shredded cod, onion, garlic, parsley, black pepper, and any optional heat. Batter should be pourable but not too runny.
- 3Heat the Oil: In a deep skillet, heat oil over medium-high. Drop spoonfuls of batter into the hot oil, flattening slightly with the back of the spoon. Fry 2–3 minutes per side or until golden brown and crispy.
- 4Drain & Cool: Place fritters on paper towels to drain excess oil.
- 5Cilantro Aioli Time: In a blender, combine cilantro, garlic, lime juice, mayo, and a pinch of salt. Blend until smooth. Adjust consistency with a bit of water if needed.
- 6Serve & Dip: Plate the bacalaítos warm with a bowl of cilantro aioli for dipping. Serve with a lime wedge for extra zing! 🍋
About the narrator
Don Luis · A character for three generations
Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.
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