Baccalà Impanato Con Salsa Pizzaiola Recipe

Prepare the cod

If using salted cod, ensure it has been soaked/desalted for 24-48 hours in the refrigerator with several changes of cold water. Drain the fillets well, pat dry with paper towels and cut into 8–10 uniform pieces (about 80–100 g each). Remove any bones and skin if desired.

Set up breading station

Place the flour in a shallow dish and season with 1/2 tsp salt and 1/4 tsp pepper. Beat the eggs lightly in a second shallow bowl. In a third shallow plate combine the breadcrumbs and the grated Parmigiano (if using).

Bread the fish

Lightly dust each cod piece in seasoned flour, shaking off excess. Dip into beaten egg, allowing excess to drip, then press into breadcrumbs until evenly coated. Place breaded pieces on a tray and rest 10–15 minutes to help coating adhere.

Fry the cod

In a large skillet, pour enough olive oil to reach about 5 mm (1/4–1/2 inch) depth and heat over medium-high until shimmering (about 170–180°C / 340–350°F). Fry the breaded cod in batches to avoid overcrowding, 3–4 minutes per side, until golden brown and cooked through (internal temperature ~60–63°C). Adjust heat as needed so crumbs brown but do not burn. Transfer to a wire rack or paper towel–lined plate and keep warm.

Alternatively, for a lighter version: preheat oven to 220°C (425°F). Place breaded pieces on a baking sheet lined with parchment, spray or brush lightly with olive oil, and bake 10–12 minutes, turning once, until golden and cooked through.

Sweat aromatics

In a medium saucepan or skillet, heat 3 tbs olive oil over medium. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the sliced garlic and cook 1–2 minutes until fragrant but not browned.

Simmer the tomatoes

Add the crushed tomatoes and tomato paste (if using) to the pan. Stir to combine, bring to a gentle simmer, then reduce heat to low. Add the dried oregano, sugar if using, 1 tsp salt and 1/4 tsp black pepper. Let simmer uncovered 12–15 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.

Finish with basil

Remove from heat and stir in the torn fresh basil leaves. Taste and adjust seasoning with more salt, pepper, or a splash of olive oil if desired.

Combine and serve

To serve, spoon a generous ladle of warm salsa pizzaiola onto a serving plate or individual plates. Arrange the fried (or baked) baccalà pieces on top of the sauce. Garnish with extra basil leaves and lemon wedges for squeezing. Serve immediately so the fish remains crisp.