Baccala Fritto Recipe
lightly floured deep fried cod served with fresh lemon
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Ingredients
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Main Ingredients
Garnish
Method
Preparation of Cod
- 1
Soak the Cod
Place the salted cod in a large bowl of cold water. Soak it for 24-48 hours, changing the water every 8 hours to ensure it becomes unsalted and tender.
- 2
Dry the Cod
After soaking, drain the cod and pat it dry with paper towels. Cut it into portion-sized pieces, approximately 5 cm each.
Frying the Cod
- 3
Prepare the Flour Mixture
In a shallow dish, combine the all-purpose flour and lemon zest. Mix well to ensure the zest is evenly distributed.
- 4
Heat the Oil
In a deep frying pan or pot, heat the cooking oil over medium-high heat until it reaches about 180°C (350°F). You can test the oil by dropping a small amount of flour into it; if it sizzles, the oil is ready.
- 5
Coat the Cod
Dredge each piece of the dried cod in the flour mixture, ensuring it is fully coated. Shake off any excess flour.
- 6
Fry the Cod
Carefully place the coated cod pieces into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown and crispy.
- 7
Drain the Cod
Once cooked, remove the cod from the oil and place it on paper towels to drain excess oil.
Serving
- 8
Plate and Serve
Arrange the fried cod on a serving platter. Serve hot with fresh lemon wedges and a drizzle of lemon juice over the top.
