Nowadays, you can find bacalaitos at food stalls along Puerto Rican beaches, often under different names.
For example, the French islands call them "morue fritters." In Haiti, they are called marinated; in Jamaica, they are "stamp and go." And, in Trinidad, they are related to a dish called accra.
However, the basic concept of salted, shredded or diced cod fried in batter seemed to originate from a "universal archetype." And, that particular model appears to be a West African fritter called accra.
Thus, like many other Puerto Rican dishes, bacalaitos originated from a blend of different cultures. In this case, West African slaves, Spanish colonizers, and indigenous peoples all contributed to the development of this dish.
Located in the northeastern Caribbean Sea, Puerto Rico has about 580 kilometers of coastline. Because of this, much of the island's cuisine includes seafood. However, cod does not live in the warm waters of the Caribbean Sea. This makes the popularity of bacalaitos a mystery to those unfamiliar with the island's history.
Bacalaitos, or cod fritters, are a staple food in Puerto Rico. They are flat, chewy on the inside, and crispy on the outside. Bacalaitos are typically sold from food stalls along the country's beaches. Although they first appeared during the Spanish exploration era, they originate from Africa.
The recipes for Bacalaitos use dried salted cod, which is soaked in water overnight and then boiled to remove most of its salt. The cod is then chopped or shredded, mixed with water, seasoned batter, and fried.
