I have made bacalaitos all my life, here is a friendly tip for you, the batter needs to be a little thicker, this will create a more substantial product and also avoid all the extra little pieces inside the frying pan that need to be scooped out.
@JeffandJosPuertoRicanKitchen4 жыл бұрын
Thanks for the tip! If you want a more substantial, dough-like bacalaito, I totally agree that you should make the batter thicker. I really like the light, fluffy bacalaito you get from a thinner batter. The higher water content results in more steam being produced as you fry it, and all of that air creates more bubbles in the end product; so it ends up being much more like a fish and chips batter. But totally a preference thing, so do what works best for you!
@devonrocks63 жыл бұрын
I’ve had it both ways, but i prefer a thicker bacalaito. Thinner ones give me the runs for some reason. Same with Johnny queque I like them thicker.
@celiapacheco32887 ай бұрын
I like them thicker.
@nidzagero40094 жыл бұрын
I’ll have to try it with the sauce. Looks delicious. All your recipes remind me of my grandma.
@JeffandJosPuertoRicanKitchen4 жыл бұрын
Please try it!! It was delicious!! So glad to hear that our recipes remind you of your grandma! Anything that she made that was your favorite?
@knatural7754 Жыл бұрын
make these sometimes another childhood favorite
@JeffandJosPuertoRicanKitchen Жыл бұрын
Awesome!
@nestord.delgado7300 Жыл бұрын
I love bacalaitos. Great video. Thanks for making it.
@JeffandJosPuertoRicanKitchen Жыл бұрын
You’re welcome.
@L.i.s.a....3 жыл бұрын
Thank you, Jeff! These are so good. Love hearing that crunch. :) You guys are the best!!
@JeffandJosPuertoRicanKitchen3 жыл бұрын
Whoo! Glad you enjoyed! 🙌🙌
@NelsonAI-gy7nx11 ай бұрын
Nice job!
@marialuisacortes3756 Жыл бұрын
Excelente!!!
@JeffandJosPuertoRicanKitchen Жыл бұрын
Gracias!!
@irenemoralesward3010 Жыл бұрын
Never tried these with corn starch. My recipe and technique are very similar. Watched my Mom, Abuela and Tias make them growing up! Going to make a small batch with the corn starch before our 7 Fishes party. Thanks for sharing!
@JeffandJosPuertoRicanKitchen Жыл бұрын
Corn starch really adds to the crispiness
@dignarivera-sanchez96343 жыл бұрын
Love your recipe. And the music too. Thanks from a Mayaguezana, Boricua in Illinois
@JeffandJosPuertoRicanKitchen3 жыл бұрын
Woohoo! Glad you enjoyed 😁 And great to hear from another Mayaguezano! Feliz Navidad!
@coronellopez79084 жыл бұрын
Love this Recipe! That sauce is fantastic! I too love fish and chips!
@JeffandJosPuertoRicanKitchen4 жыл бұрын
Thank you!! Enjoy!
@Bedroomeyes0043 жыл бұрын
This came out perfect!!! Gracias
@JeffandJosPuertoRicanKitchen3 жыл бұрын
You are so welcome!! Yummy!
@cindymartinez68162 жыл бұрын
Definitely making this for the holidays!
@JeffandJosPuertoRicanKitchen2 жыл бұрын
Awesome!
@vivianmaggio82443 жыл бұрын
Thank you for your video detailed video and the information on the ingredients on how prepare. Overall great video! I'm going to make your bacalao... looks amazing. Thank you.
@JeffandJosPuertoRicanKitchen3 жыл бұрын
You are welcome 🙏🏼
@sergiovalente33973 жыл бұрын
YES! Thanks So Much. Man this is GREAT.
@JeffandJosPuertoRicanKitchen3 жыл бұрын
You are welcome! 😊
@jcnieves2992 Жыл бұрын
Thank you Brother
@JeffandJosPuertoRicanKitchen Жыл бұрын
You’re welcome!
@Lindamorena3 жыл бұрын
We make this in JA🇯🇲 as well, we call it frittas. 😋 So tasty, I will have to make the sauce. Thank you ❤️
@JeffandJosPuertoRicanKitchen3 жыл бұрын
You’re welcome! Thank you!
@annaestronza5346 Жыл бұрын
Hi Jeff, What is cornstarch in batter for? I forgot adding it, guess makes bacalaitos extra crunchy, made myself small batch enough for me, adding last small amounts of baking powder before frying as you suggested, makes all the difference, mines tasted light and delicious as if though l had bought them from outside piñones’ food stand, you’re very good chef y gracias mijo.
@JeffandJosPuertoRicanKitchen Жыл бұрын
Correct! Cornstarch makes it crunchier. Thank you so much!
@rxlo10624 жыл бұрын
Looks delicious 😋
@JeffandJosPuertoRicanKitchen4 жыл бұрын
They were amazing!
@Adrian-tz5jk2 жыл бұрын
Muchas gracias por esta receta, ustedes son unas de las pocas personas que no usan sason, al igual que usted nosotros no usamos sason en nuestras comida. Voy a tratar su receta de bacalaitos.
@JeffandJosPuertoRicanKitchen2 жыл бұрын
Gracias!
@ViperChipz3 жыл бұрын
I’m glad I clicked on this video!
@JeffandJosPuertoRicanKitchen3 жыл бұрын
Yay!!!
@olmitalopez98972 жыл бұрын
Thank you 😊
@JeffandJosPuertoRicanKitchen2 жыл бұрын
You are welcome!
@miriamperez264 жыл бұрын
Wow!! They look delicious!! Thanks for sharing! I just subscribed to your channel. 👍👍👍
@JeffandJosPuertoRicanKitchen4 жыл бұрын
You are welcome!! Thank you for subscribing!
@Lindamorena3 жыл бұрын
Love the intro!
@JeffandJosPuertoRicanKitchen3 жыл бұрын
Thanks!!
@mickeyblue26472 жыл бұрын
Love your channel the step by step instructions for Puerto Rican dishes , your never to old to learn something new , what blew me away was the ready made masa for pasteles I didn’t know that they sold it at my supermarket thanks for the tip.🤤🤤🤤🤤🙏🏽👍🫶🏼✌️
@JeffandJosPuertoRicanKitchen2 жыл бұрын
You’re welcome
@yeseniac.77733 жыл бұрын
👋👋👋Hola!!! I'm a new sub! Found you recently and been binging😁 Love you guys!! Making your pernil and your bacalaitos on Saturday for my daughter's 20th birthday!! Pregunta... In the case I still have bacalaito mixture left, can that be stored for a few days or should all the mixture be used the same day. Gracias!!!! Cuidense mucho❤💙
@JeffandJosPuertoRicanKitchen3 жыл бұрын
Yay! So glad you found us 😊 And thanks for the love! 🙌 The trick with storing the bacalaito mixture is that effect of the baking powder will wear off (it's a leavening that keeps the bacalaito fluffy), so generally I'd say you're better off using it all in the same day. That said, if you wanted to try storing it, you can try adding a little baking powder (proportional to how much you have left) right before using. I haven't actually done this, so I can't guarantee anything--but it's what I'd do if I was trying it. Good luck!
@yeseniac.77733 жыл бұрын
@@JeffandJosPuertoRicanKitchen Perfect answer!!! You guys are great!!!! I think I will cut the recipe to half or even a quarter as mentioned in your video. But thanks for the tip. 👍🙂👋
@bronxmom99012 жыл бұрын
Great video! ❤️❤️❤️
@JeffandJosPuertoRicanKitchen2 жыл бұрын
Thank you!
@migdaliadaditorres82873 жыл бұрын
You should mix the water and flour first, then add the rest of the ingredients. Authentic bacalaitos recipe does not ask for sofrito! You need a thicker batter.
@JeffandJosPuertoRicanKitchen3 жыл бұрын
Thanks for the feedback!
@tassssshita4 жыл бұрын
Yummy😋😋😋
@JeffandJosPuertoRicanKitchen4 жыл бұрын
Yummy indeed!!
@giax20312 жыл бұрын
What brand of fish is this? I can only find salted pollock that is refrigerated.
@JeffandJosPuertoRicanKitchen2 жыл бұрын
We don’t remember the specific brand sorry. But this is cod not pollock. It was just what we were able to find at the store. Usually it is frozen too.
@graciehernandez13642 жыл бұрын
Yummy food. I save the boiled salt water so no extra salt.
@JeffandJosPuertoRicanKitchen2 жыл бұрын
Nice!!
@cccalderonjc3 жыл бұрын
I have a question regarding the dough could I prepare the dough the night before?
@JeffandJosPuertoRicanKitchen3 жыл бұрын
Thanks! If you do make the dough the night before, don’t add the baking soda then. Add it right before you are going to make them since the leavening power would then be gone.
@cccalderonjc3 жыл бұрын
@@JeffandJosPuertoRicanKitchen Thank you.
@nildaacevedo29193 жыл бұрын
I would love to try this recipe, but I’m highly allergic to wheat flour. Could I use almond flour or any other flour? Blessings
@JeffandJosPuertoRicanKitchen3 жыл бұрын
I haven't tried them with other flours, but think it should work. On flour that comes to mine is chick pea flour, because of the complementary taste. Also, because you don't have the gluten to hold together the batter, you might consider adding an egg.
@JeffandJosPuertoRicanKitchen3 жыл бұрын
If anyone else out there has additional thoughts, please jump in!
@favoritechrisitanmusic4902 Жыл бұрын
Nilda, were you able to do the recipe with GF flour? I was thinking of using GF flour by King Arthur which I use to bake with. I've other brands and also green banana/plantain flour but it doesn't come out anywhere near as the traditional all-purpose flour.
@Red-gy9gxАй бұрын
Quiero traer una fiesta pero como recalentado lo , una fiesta afuera sin horno , está bueno comerlo frío😬
@upthedown13 жыл бұрын
No cornstarch, no baking powder. Don't like them puffy. Also I never boil bacalao for an hour. Don't want to remove all the salt.
@JeffandJosPuertoRicanKitchen3 жыл бұрын
Thanks for sharing!
@zoraidaortiz38082 жыл бұрын
I can see, please move the leter plaese sorry.
@JeffandJosPuertoRicanKitchen2 жыл бұрын
Sorry you can’t see - not sure what letters you are referring to, maybe remove the closed captions?
@eemorales19534 жыл бұрын
It offended me thinking that a white man did this video until I replayed it and gathered that you might be Puerto Rican. I know it sounds racist but it's how I feel.
@JeffandJosPuertoRicanKitchen4 жыл бұрын
Thanks for the comment Edna. I can reassure you that I (Jeff) was born and raised in Mayaguez, Puerto Rico. I know I might look different than many Puerto Ricans so thanks for taking the time to go back and reexamine your initial reaction. Most importantly I can reassure you that I love Puerto Rican food as much as anyone and want to do my part in sharing this amazing food with others.
@dignarivera-sanchez96343 жыл бұрын
@@JeffandJosPuertoRicanKitchen Jeff Love your thoughtful answer to Edna. I was born and raised in Mayaguez, too. A Boricua in Illinois. Congratulations for your Channel and for the yummy recipes
@irenemoralesward3010 Жыл бұрын
My family roots (both sides) go back to Puerto Rico to the 1600’s! We are a blend of Taino, Spanish, French, Portuguese, South American and African. I am blonde, light skinned and blue eyed and my siblings are dark haired/skinned and brown eyed. We have always embraced and been proud of our differences.😘