Baccala Fritto Fried Salt Cod Recipe

Ingredients for Baccala Fritto Fried Salt Cod

• Dried Salt Cod Fish
• Olive Oil
• All Purpose Flour
• Fresh Parsley
• Lemon Wedges

How to Make Baccala Fritto Fried Salt Cod

1. Soak the salt cod in cold water for 48 hours, changing the water at least twice. This removes excess salt and rehydrates the fish.
2. After soaking, gently pat the baccala dry with paper towels.
3. Cut the baccala into 1-inch thick pieces. Adjust the size according to your preference.
4. In a shallow dish, whisk together the flour, salt, and pepper.
5. 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.
6. Dredge each piece of baccala in the seasoned flour, ensuring it's fully coated.
7. Carefully place the floured baccala in the hot oil, avoiding overcrowding the pan. Fry in batches if necessary.
8. Fry for 3-4 minutes per side, or until golden brown and crispy. Adjust frying time depending on the thickness of the pieces.
9. Remove the fried baccala from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil.
10. Serve immediately and enjoy the crispy, flavorful Baccala Fritto!