Baccalà Fritto Recipe
Salt Cod Fritters, Lemon, Olive Oil, Herb Insalata
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fritters
Herb Insalata
Method
Prepare the Salt Cod
- 1
Soak the Cod
Place the salt cod in a bowl of water and soak for 24 to 48 hours, changing the water every 8 hours to remove excess salt.
- 2
Shred the Cod
Once soaked, drain the cod and pat it dry. Remove any skin and bones, then shred the fish into small pieces.
Make the Fritters
- 3
Mix Ingredients
In a mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. In another bowl, whisk together the egg and milk.
- 4
Combine Mixtures
Gradually add the wet mixture to the dry mixture, stirring until just combined. Fold in the shredded salt cod.
- 5
Heat Oil
In a deep frying pan, heat the olive oil over medium heat until hot (about 180°C or 350°F).
- 6
Fry Fritters
Using a tablespoon, drop spoonfuls of the batter into the hot oil. Fry in batches for about 3-4 minutes, or until golden brown on all sides. Remove and drain on paper towels.
Prepare the Herb Insalata
- 7
Chop Herbs
Finely chop the fresh parsley and basil and place them in a bowl.
- 8
Dress the Salad
Add lemon juice, olive oil, salt, and black pepper to the herbs. Toss gently to combine.
Serve
- 9
Plate the Dish
Serve the hot fritters on a plate with the herb insalata on the side. Optionally, squeeze additional lemon juice over the fritters for extra flavor.
