Fried Salt Cod Recipes

Baccala Fritto

If your familiar to Baccala, this is a simple and tasty way to serve it! If your not familiar with Baccala it is salted cod and needs to be soaked in water for two days to remove the salt and to reconstitute the fish. With this recipe I have estimated the oil for frying,flour for dredging and the serving size which depends on the size of the fish how big the pieces are cut .

Recipe From food.com

Provided by Antifreesz

Categories European

Time 15m

Yield 4 20

Number Of Ingredients 5

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4.7/5 (49)

Total Time 30 mins

Category Main Courses

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Remove the fish from the water, rinse and dry with paper towel, to remove as much of the water as possible. Cut into smaller pieces.
Prepare the batter by mixing the milk, water, salt and baking soda together in a bowl, then begin adding flour a tablespoon at a time, and whisking for about 4 or 5 minutes once it becomes the right consistency. The whisking is important. Check out the photo below to see the consistency of the batter.
Heat the oil in a pan over medium high heat. When it is hot, begin dipping the pieces of fish into the batter, which should be somewhat thick, and not too runny (you don't want all the batter running off the fish as you put it in the oil).
Place a few pieces of fish into the hot oil and fry until they are cooked through, about 4 to 5 minutes total (turning the fish half way through), or longer if it's a thicker piece of fish. If it browns to quickly, the oil is too hot.

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From cookingwithmammac.com
Dec 19, 2018 Set up an assembly line from left to right with the baccalà, the beaten eggs, the flour and a large platter …

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Calories 399 per serving

Category Main Course

When you bring the dried baccalà home from the store, rinse it to remove some of the salt. Place the baccalà pieces in a large bowl and add enough cold water to cover the fish by at least two inches. Refrigerate it for four days, changing the water every 8 hours (2-3 times a day).
When you’re ready to cook the skinned and deboned baccalà, rinse it and pat it dry with paper towels or a lint-free kitchen towel.
Use kitchen scissors to cut the fish into smaller pieces 3-to-5 inches long and 2 or 3 inches wide.

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