Filetto Baccala’* Recipe
Salted codfish fillet
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Ingredients
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For the salt cod (prepared and rehydrated)
For finishing and dredge
For frying
Method
For the salt cod (prepared and rehydrated)
- 1
Soak to desalinate
Rinse the salted cod under cold running water to remove surface salt. Place the fillets in a large nonreactive container and cover completely with cold water (about 3 liters for 600 g cod). Refrigerate and soak for 24 to 48 hours, changing the water every 6 to 8 hours. Shorter soak for a slightly saltier finish; longer soak for milder flavor.
- 2
Optional milk soak
After the final water change, if you prefer a creamier, milder flesh and to reduce any remaining salt bite, replace the water with 250 ml cold milk and soak for 1–2 hours in the refrigerator. Drain and pat the fillets dry with paper towels.
- 3
Check for bones and portion
Feel along the fillets and remove any pin bones with tweezers. Cut the cod into individual portion-sized pieces (about 120–150 g each) and blot thoroughly so the surface is dry — this helps achieve a crisp crust.
For finishing and dredge
- 4
Prepare dredge
In a shallow dish, whisk together the all-purpose flour, cornmeal (or semolina), sea salt, and black pepper until evenly combined. Place the beaten eggs in a separate shallow bowl.
- 5
Coat the fillets
Working with one piece at a time, lightly dredge each dry cod portion in the flour-cornmeal mixture, shaking off excess. Dip into the beaten egg to coat fully, then return to the flour mixture for a second, even coat. Set the breaded fillets on a wire rack for 10 minutes to let the coating adhere. This two-step dredge gives a crisp, golden crust.
For frying
- 6
Heat the oil
Pour oil into a deep skillet or pot to a depth of about 4–5 cm (or enough for shallow-deep frying). Heat over medium-high heat until it reaches 175–180°C (350–355°F). If you do not have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and rise immediately.
- 7
Fry the fillets
Carefully lower 2–3 fillets into the hot oil without crowding the pan (work in batches). Fry 3–5 minutes per side, depending on thickness, until the coating is deep golden and crisp and the fish flakes easily with a fork. Maintain oil temperature between 170–180°C; adjust heat between batches to avoid burning or greasy coating.
- 8
Drain and finish
Use a slotted spoon or spider to transfer cooked fillets to a paper-towel-lined tray or wire rack to drain excess oil. Sprinkle immediately with a light pinch of salt if needed (taste before salting if you soaked for a shorter time). Garnish with chopped parsley and serve with lemon wedges while hot.