Cuban salt cod fritters — rehydrated salt cod mixed with a batter of flour, garlic, and parsley, deep-fried into golden crispy balls. A Lenten Friday tradition.
Fritas de bacalao reflect Cuba's Spanish colonial heritage — salt cod (bacalao) was the standard protein during Catholic Lenten fasting days (no meat on Fridays). The fritter technique (mixing rehydrated cod with batter and frying) is shared across the Spanish-speaking world, but the Cuban version uses more garlic.
Golden, irregular crispy balls with a soft, garlicky interior flecked with flakes of salt cod. Intensely savory and salty from the cod; the garlic is assertive. Squeeze lime over — the acid cuts the fried richness.
Salt cod must be soaked 24-48 hours with multiple water changes to remove excess salt. The batter's flour provides structure; the cod's proteins add umami and a slightly chewy texture. Deep-frying at 175°C sets the exterior immediately, creating the characteristic crispy-soft contrast.
Variations
Some add chopped onion or bell pepper; the batter thickness varies; served with lime or mojo.
On the Palate
Where Fritas de Bacalao sits in the Cuban flavor cloud
Ingredients
Serves 4How it's made
6 steps · 45 min active + 15 min waiting
- 12880 min
Soak salt cod in cold water 24-48 hours, changing water 3-4 times.
Watch outChange the soaking water several times over the day or two — taste a flake; the cod should read pleasantly salty, not harsh, before you batter it.
- 25 min
Drain; flake the cod, removing bones.
- 35 min
Make batter: flour, water, minced garlic, chopped parsley, salt.
- 43 min
Fold in the flaked cod.
- 55 min
Heat oil to 175°C; drop spoonfuls of batter into oil.
Watch outThe oil should be hot enough that the batter sizzles and sets on contact — too cool and it drinks oil and never crisps.
- 61 min
Fry until golden (4-5 min); drain; serve with lime.
