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Crispy High Protein Bacalao a la Vizcaina Recipe Easy Traditional Guatemalan Delight

Crispy High Protein Bacalao a la Vizcaina - featured image
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A traditional Guatemalan dish featuring crispy fried salted cod with a rich, sweet, and tangy Vizcaina sauce made from roasted peppers, tomatoes, olives, and capers. This recipe is high in protein, gluten-free friendly, and perfect for family dinners or weeknight meals.

Ingredients

Scale
  • 1 lb (450 g) salted cod (bacalao), soaked for 24-48 hours with water changes
  • ½ cup (60 g) chickpea flour or all-purpose flour (chickpea flour for gluten-free option)
  • Vegetable oil or sunflower oil, for frying
  • Freshly ground black pepper, to taste
  • 2 tbsp (30 ml) olive oil (extra virgin preferred)
  • 1 medium white onion, finely chopped
  • 3 cloves garlic, minced
  • 2 large roasted red bell peppers, peeled and chopped
  • 1 cup (240 ml) tomato sauce (good-quality canned tomato sauce recommended)
  • ½ cup (75 g) green olives, pitted and sliced
  • 1 tbsp capers (optional)
  • 1 bay leaf
  • Fresh parsley, chopped, for garnish
  • Salt, to taste (usually minimal due to salted cod)

Instructions

  1. Rinse the salted cod under cold running water. Place in a large bowl and cover with fresh cold water. Change the water every 8-12 hours for 24-48 hours to remove excess salt. Drain and pat dry with paper towels.
  2. Heat olive oil in a skillet over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
  3. Stir in the chopped roasted red peppers and tomato sauce. Add bay leaf, olives, and capers if using. Simmer gently for 15-20 minutes, stirring occasionally until sauce thickens and flavors meld.
  4. Lightly season the dried bacalao with black pepper. Dredge each piece in chickpea flour or all-purpose flour, shaking off excess.
  5. Heat about ½ inch of vegetable oil in a frying pan over medium-high heat. Test oil by dropping a pinch of flour; it should sizzle immediately. Fry bacalao pieces in batches for 3-4 minutes per side until golden and crispy. Drain on paper towels.
  6. Remove bay leaf from sauce. Plate fried bacalao and spoon Vizcaina sauce generously over the top. Garnish with chopped fresh parsley. Serve warm.

Notes

Soak the salted cod for 24-48 hours changing water every 8-12 hours to reduce saltiness. Use chickpea flour for a gluten-free and protein-rich crispy coating. Maintain medium-high heat for frying to avoid greasy or burnt fish. Simmer sauce gently to meld flavors without bitterness. Fry in batches to keep oil temperature stable. Sauce tastes better after resting overnight. Reheat gently to preserve crispiness.

Nutrition

Keywords: bacalao, salted cod, crispy fish, Vizcaina sauce, Guatemalan recipe, high protein, gluten-free, traditional, fried fish

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