Cooking Index - Cooking Recipes & IdeasFried Salt Cod - {Baccala Fritto} Recipe - Cooking Index

Fried Salt Cod - {Baccala Fritto}

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozSalt cod - portioned into 8-oz
  Fillets, all bones removed
1 cup 62g / 2.2ozSemolina flour
1 cup 62g / 2.2ozAll-purpose flour
1 tablespoon 15mlBaking powder
1 tablespoon 15mlBaking soda
4 tablespoons 60mlExtra-virgin olive oil - divided
2   Olive oil - for frying
1 cup 146g / 5.1ozCoarse bread crumbs
1 cup 40g / 1.4ozParsley leaves - (loosely packed)
1 cup 62g / 2.2ozRed onion - thinly sliced (small)
1   Cherry tomatoes - stems removed,
  And cut in half
1 tablespoon 15mlFreshly-squeezed lemon juice
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Rinse the fish in cold water, then soak for 48 hours in 4 changes of cold water. In a large bowl, combine the semolina flour, the all-purpose flour, the baking powder, baking soda, salt, 2 tablespoons of the olive oil and enough water so that a loose batter is formed.

In a tall-sided pot or deep fryer, heat the olive oil to 375 degrees.

Dip each fillet in the batter, allowing the excess to drip off, then dip in the bread crumbs to coat.

When the oil is at temperature, gently drop the fillets in the oil and cook until golden brown and crisp, about 5 minutes.

While the fish cooks, in a medium-sized bowl, combine the parsley, onion and tomatoes and toss with 2 tablespoons extra-virgin olive oil, lemon juice and salt and pepper to taste. Remove the fish from the oil, season with salt and pepper, briefly drain on a plate lined with paper towels, and serve with 1/4 of the salad mounded atop each portion.

This recipe yields 4 servings.

MOLTO MARIO with Mario Batali - (Show # MB-2B30) - from the TV FOOD NETWORK


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