In the Dominican Republic bacalaítos resemble a Spanish tortilla. The salted cod is boiled in water removing most of its salt. The cod is then shredded into a bowl with a few tablespoons of milk, cornstarch and sugar. Once incorporated, eggs, diced peppers, onions and cilantro are added. The fritters are then fried and are mostly consumed with meals.
Bacalaítos are served at the beach, cuchifritos, and at festivals. They are crisp on the outside and dense and chewy in the inside.
Bacalaítos are served all over the island in different versions. Depending upon the recipe, the salted cod is either soaked or boiled in water or milk to remove most of the salt. The cod is then drained and shredded, then incorporated in a seasoned flourbatter. The cod is then deep-fried and when done should resemble a pancake. Most common seasonings are sofrito, parsley, cumin, orégano brujo, sage, and annatto.