Caribbean Appetizer recipes: Bacalao Fritters
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As far as Caribbean appetizer recipes go, these Bacalao fritters are found in some form all
over the Caribbean. We’ve put up our favorite version of this Caribbean appetizer recipe.
People on the Spanish Caribbean islands call salted cod "Bacalao". Cod was first salted out
of necessity – there was no refrigeration and salting was an excellent method for preserving
food. Salted cod has since become a delicassy – it is somewhat labour intensive though as
the bacalao must be soaked over night to get most of the salt out of the fish.
- Half pound of Bacalao (salted cod)
- Vegetable oil for frying
- Small onion finely diced
- ½ cup milk
- 1 egg
- Chili pepper minced to desired heat level!
- 1 tablespoon of butter
- Pinch of salt
- Pinch of baking powder
- 1 cup of flour
- 1 teaspoon annatto or saffron infused water
Soak cod in fresh cold water in the fridge for at least 10-12 hours. You should change the water
several times to try to get as much salt out of the fish as possible.
Poach cod for 20
minutes, drain out the water and remove skin and bones. Heat a few tablespoons of oil, add the
annatto and the diced onion and cook until soft – set aside to cool. In a large mixing bowl,
sift together all the dry ingredients. Then add all of the wet ingredients, including the cod
and the cooked onions and mix vigorously until a batter is formed. Get ½ inch of vegetable oil
smoking hot then add large spoonfuls of batter one at a time. Fry for a few minutes on each
These Caribbean Bacalao Fritters are one of the great Caribbean appetizer recipes as they can
be served hot or cold. They’re also great Caribbean party food!
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Caribbean appetizer recipes?