Baccala Fritto " Fried Salt Cod"
photo by frostingnfettuccine
- Ready In:
- 15mins
- Ingredients:
- 5
- Yields:
-
4 20
ingredients
- 1 - 1 1⁄2 lb dried salt cod fish, "baccala"-soaked
- 1⁄2 cup olive oil, as needed (for frying)
- 1 cup all-purpose flour
- 1 bunch fresh parsley, whole springs touch stems removed
- 4 -10 lemon wedges
directions
- Cut soaked, skinless and boneless Cod into into bite size pieces so they can cook all together quickly in the pan.
- Heat oil in pan,use 1/2 cup or try for 1/2inch at least in pan (depending of size of pan being used).
- While cod is moist but not dripping wet, dredge well in flour.
- Shake off excess and don't worry if patches of flour look to thick.
- With hot oil, fry cold without crowding the pan and turn pieces when lightly golden.
- Drain well on rack or paper towels.
- Serve almost immediately or at room temperature.
- Fry parsley by putting into hot oil for a few seconds or till it becomes crisp.
- Place fish on serving platter with parsley and lemon wedges.
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Reviews
-
Mangia! My Italian Family makes a variation of this for Christmas Eve. Soak dried fish in cold H2O at least 24 hours, changing water 3 or 4 times. Omit flour dredging as this makes the fish stickier than you would believe. Add fresh garlic cloves from at least 3 whole bulbs to the fryng oil. Leave the garlic in for a couple of batches of fish and it becomes "golden brown and delicious" to serve w/ the fish. Mmmmmmm!
RECIPE SUBMITTED BY
Antifreesz
United States