Bacalaitos with Mango Salsa

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

Fried salted cod cakes paired with a bright mango salsa, a vibrant Puerto Rican twist on a classic. This Puerto Rican-inspired quick recipe, ready in about 42 minutes, pairs salted cod, all-purpose flour, potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz salted cod
• 1/2 cup all-purpose flour
• 1 medium potato
• 1/4 cup red bell pepper
• 1/2 cup mango
• 2 tbsp red onion
• 1 tbsp lime juice
• 1/4 tsp cumin
• 1/4 cup vegetable oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse salted cod thoroughly under cold water, then simmer in 4 cups water for 20 minutes to remove excess salt. Drain and flake into a bowl.
2. Step 2: Boil potato until tender, then mash with a fork until smooth. Add flaked cod, 1/4 cup flour, cumin, and red bell pepper to the bowl, mixing until combined.
3. Step 3: Form mixture into 8 equal patties, then dredge in remaining 1/4 cup flour.
4. Step 4: Heat vegetable oil in a skillet over medium heat. Fry patties for 3-4 minutes per side until golden brown and crisp.
5. Step 5: While patties cook, dice mango and red onion, then mix with lime juice and a pinch of salt for salsa.
6. Step 6: Serve hot with mango salsa on the side, checking for crisp edges before serving.