Season 12 - Lunch / S12L01
Bacalaítos (Codfish Fritters) with Garlic Aioli
Story
Every Sunday in Santurce, the scent of sizzling bacalaítos danced through the air, drifting from every street corner like a savory song. Don Luis, still wearing his signature jean and leather apron, would grab a wooden spoon and say, “¡Ahora sí! It’s *bacalaíto time*.” 😄 He’d tell stories of growing up near the beach, where the salty air reminded him of dried codfish and laughter around a big pot of hot oil. This was the recipe that brought three generations together — Abuelo mixing the batter, mamá flipping the fritters, and Don Luis (the youngest back then!) sneaking the first bite when no one was watching. The garlic aioli was his little twist — creamy, garlicky, and full of love. 💛 Time & Details
Instructions
- 1Bacalaítos
- 2🐟 Soak the cod overnight in cold water, changing the water 2–3 times to remove excess salt.
- 3Boil the cod for 10 minutes, then shred it into small pieces. Set aside.
- 4In a large bowl, whisk together flour and baking powder. Gradually add cold water while stirring to form a smooth batter.
- 5Add the shredded cod, cilantro, garlic, and onion. Mix well. Add pepper to taste.
- 6Heat 1 inch of oil in a skillet over medium-high heat.
- 7Using a ladle or large spoon, pour small rounds of batter into the oil (they should look like flat, round pancakes).
- 8Fry until golden and crispy on both sides — about 2–3 minutes per side. Drain on paper towels.
- 9Garlic Aioli
- 10In a small bowl, mix mayo, garlic, lemon juice, and salt.
- 11Chill for 5–10 minutes before serving.
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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