Golden Cod Fritters with Spicy Caribe Sauce
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Ingredients
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250 grams Dried salted cod (bacalao)
(Soak in cold water for 24 hours, changing water thrice.)
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120 grams All-purpose flour
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2 large Egg
(Free-range for best flavor)
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4 whole Scallions
(Finely chopped)
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3 pieces Garlic cloves
(Minced)
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1/2 piece Red bell pepper
(Finely diced)
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2 tablespoons Cilantro
(Finely chopped)
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1/2 teaspoon Black pepper
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1 teaspoon Baking powder
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160 ml Water
(Cold)
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500 ml Vegetable oil
(for deep frying)
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1 small Scotch bonnet pepper
(Seeded and chopped or substitute with habanero, use gloves when handling)
-
60 grams Mayonnaise
-
2 tablespoons Lime juice
(Freshly squeezed)
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1 teaspoon Honey
(Balances heat)
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1/2 teaspoon Salt
(To taste)
(Soak in cold water for 24 hours, changing water thrice.)
(Free-range for best flavor)
(Finely chopped)
(Minced)
(Finely diced)
(Finely chopped)
(Cold)
(for deep frying)
(Seeded and chopped or substitute with habanero, use gloves when handling)
(Freshly squeezed)
(Balances heat)
(To taste)
Nutrition
- Servings: 4
- Serving Size: 1 plate (200g fritters, 40g sauce)
- Calories: 430 kcal
- Carbohydrates: 34 g
- Protein: 22 g
- Fat: 24 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 880 mg
- Cholesterol: 68 mg
- Calcium: 100 mg
- Iron: 1.8 mg
Instructions
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1 - Soak and Prepare the Bacalao:
Rinse dried salted cod, then soak in cold water for 24 hours, changing the water three times to desalt. Once desalinated, drain, pat dry, and flake into small pieces—discard any bones and skin.
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2 - Make the Fritter Batter:
In a mixing bowl, beat eggs. Add flour, baking powder, water, and mix into a smooth batter. Stir in scallions, minced garlic, diced red bell pepper, chopped cilantro, black pepper, and flaked bacalao. Combine well.
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3 - Heat the Oil:
Pour vegetable oil into a heavy skillet to about 3 cm depth. Heat oil to 180°C (350°F), testing with a breadcrumb which should sizzle immediately.
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4 - Fry the Fritters:
Drop rounded tablespoons of batter into hot oil in batches. Fry for 2-3 minutes per side until golden brown, crisp, and puffed. Remove with slotted spoon and drain on paper towels.
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5 - Prepare Spicy Sauce:
In a small food processor or bowl, combine mayonnaise, scotch bonnet, lime juice, honey (if using), and a pinch of salt. Blend until smooth and creamy. Adjust seasoning and chill before serving.
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6 - Serve:
Arrange hot torrejitas on a serving plate. Accompany with a generous bowl of spicy sauce for dipping. Eat immediately for best crisp texture!
Rinse dried salted cod, then soak in cold water for 24 hours, changing the water three times to desalt. Once desalinated, drain, pat dry, and flake into small pieces—discard any bones and skin.
In a mixing bowl, beat eggs. Add flour, baking powder, water, and mix into a smooth batter. Stir in scallions, minced garlic, diced red bell pepper, chopped cilantro, black pepper, and flaked bacalao. Combine well.
Pour vegetable oil into a heavy skillet to about 3 cm depth. Heat oil to 180°C (350°F), testing with a breadcrumb which should sizzle immediately.
Drop rounded tablespoons of batter into hot oil in batches. Fry for 2-3 minutes per side until golden brown, crisp, and puffed. Remove with slotted spoon and drain on paper towels.
In a small food processor or bowl, combine mayonnaise, scotch bonnet, lime juice, honey (if using), and a pinch of salt. Blend until smooth and creamy. Adjust seasoning and chill before serving.
Arrange hot torrejitas on a serving plate. Accompany with a generous bowl of spicy sauce for dipping. Eat immediately for best crisp texture!
More About: Golden Cod Fritters with Spicy Caribe Sauce
Torrejas de Bacalao: A Taste of The Island Tradition
Torrejitas de Bacalao—crispy salt cod fritters paired with a punchy, peppery sauce—are a classic snack encountered along the Caribbean coast of the Dominican Republic and Puerto Rico. Their origins are a beautiful amalgam of European and island influences. The base ingredient, bacalao (salted cod), arrived in these warm climates with Spanish traders centuries ago. Dry salting and curing fish was one of the few preservation methods reliable enough for long journeys. The desalting and rehydration of bacalao requires some forethought but is a magical transformation—the fish mellows and softens, but retains its essential savoriness.
Cultural Roots & Celebrations
Torrejitas turn humble pantry basics into indulgences, notably in times of plenty, festival snacks, and during Lent for their meat-free appeal. Even today, you’ll find aging abuelas frying batch after batch for holidays and Sunday lunches—a savory memory for many island families. Fritters like these play starring roles at picnics and beach cookouts owing to their portability (and irresistible scent!)
Unique Cooking Notes & Tips
- Plan ahead: Proper soaking is critical! Rinsing and frequent water changes dissolve excess salt—rush this and your fritters could come out too briny.
- Batter consistency: Not too thick, not too thin; aim for a pancake-like batter so the cod pieces float along with fresh herbs and peppers. Overmixing will toughen them—gentle folding preserves lightness.
- Scotch bonnet mastery: This fiery Caribbean chili adds authentic heat. Taste after blending the sauce; you can always add more, but you can’t take it out. For those so inclined, replace the bonnet entirely with a milder chili for more accessible heat.
- Frying wisdom: Test one fritter before proceeding—look for a crisp outside and fluffy interior. If they brown too quickly, dial down the heat to let the interior cook properly.
Excellent Serving Ideas
While intended as appetizers, these fritters pair splendidly with simple sides: avocado slices, fried plantain, or a green salad with citrus.
Why This Version Stands Out
Many recipes use simple mayo or ketchup as dipping sauces, but here, the salsa picante bursts with citrus and heat, perfectly balancing the dense, savory cakes. The mixture of scallions, fresh pepper, and cilantro delivers a technicolor, garden-fresh finish.
Nutritional Thoughts
Bacalao is lean but high in salt—so that careful soaking is doubly important for those watching sodium. The fritters are filling and high in protein, ideal as a snack or small meal. Consider sneaking in extra chopped vegetables for an added fiber punch!
Personal Thoughts
I love how this single dish captures history on the tastebuds; every crunchy, briny bite is a voyage across oceans and generations. Sharing a plate of torrejitas with friends is a sensory time machine: the tang of the sauce, the golden heat, the communal crunch. Try these with an ice-cold cerveza or tangy jugo de chinola (passionfruit juice) for the full Dominican street-food experience!
Above all, Torrejitas de Bacalao con Salsa Picante is a wonderful symbol of heritage married with invention—homey, economical, festive, and forever adaptable to your pantry and spice drawer. Enjoy frying, savoring, and sharing!
