Fried Baccalà Siciliana Recipe
Make Fried Baccalà Siciliana Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish Preparation
Batter
Frying
Garnish
Method
Fish Preparation
Soak the Baccalà
Rinse the baccalà under cold water to remove excess salt. Place it in a bowl and cover it with water. Let it soak for 24 to 48 hours in the refrigerator, changing the water every 8 hours.
Prepare Baccalà for Cooking
After soaking, remove the baccalà from the water and pat dry with paper towels. Cut it into manageable pieces, approximately 10cm long.
Marinate
In a bowl, combine the baccalà pieces with lemon juice. Let it marinate for about 30 minutes.
Batter
Prepare the Batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, salt, and black pepper. Gradually add the cold sparkling water while whisking until the batter is smooth and free of lumps.
Frying
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F). You can test if the oil is ready by dropping a small amount of batter into it; it should sizzle and float to the surface.
Fry the Baccalà
Dip each piece of marinated baccalà into the batter, allowing any excess to drip off. Carefully place the battered baccalà into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
Cook Until Golden
Fry the baccalà for about 4-5 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove the fried baccalà and place it on a plate lined with paper towels to drain excess oil.