Ingredients for Baccala Fritto Fried Salt Cod
- 1 (1 1/2-2 lb) dried salt cod fish
- cup olive oil (not used in this recipe)
- 1 cup all-purpose flour
- as needed fresh parsley, for garnish
- 1 lemon, cut into wedges
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable oil (for frying)
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How to Make Baccala Fritto Fried Salt Cod
- Soak the salt cod in cold water for 48 hours, changing the water at least twice. This removes excess salt and rehydrates the fish.
- After soaking, gently pat the baccala dry with paper towels.
- Cut the baccala into 1-inch thick pieces. Adjust the size according to your preference.
- In a shallow dish, whisk together the flour, salt, and pepper.
- Heat about 2 cups of vegetable oil in a large skillet over medium-high heat. The oil is ready when a pinch of flour sizzles immediately.
- Dredge each piece of baccala in the seasoned flour, ensuring it's fully coated.
- Carefully place the floured baccala in the hot oil, avoiding overcrowding the pan. Fry in batches if necessary.
- Fry for 3-4 minutes per side, or until golden brown and crispy. Adjust frying time depending on the thickness of the pieces.
- Remove the fried baccala from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately and enjoy the crispy, flavorful Baccala Fritto!
Nutrition Information (Approximate per serving)
Sodium
332 g
Sugar
1g
Fat
21g
Carbs
8g
