A beloved classic of Italian cuisine, Baccalà Fritto features tender pieces of desalted salted cod, delicately coated in a golden, crispy batter.
With its rich history and irresistible flavors, this dish embodies the essence of Mediterranean culinary tradition.
Whether served as an appetizer or a main course, Baccalà Fritto is sure to captivate your senses and leave you craving for more.
- 1 pound of baccalà (salted cod)
- 1 cup of all-purpose flour
- 2 eggs
- 1 lemon
- Salt and pepper to taste
- Olive oil for frying
- Fresh parsley for garnishInstructions:
Soak the baccalà in cold water for 48 hours, changing the water 3-4 times to remove the salt.
Once the baccalà is desalted, cut it into small pieces and pat it dry with paper towels.
In a shallow dish, beat the eggs and season with salt and pepper.
Place the flour in another shallow dish.
Heat the olive oil in a large skillet over medium-high heat.
Dredge the baccalà pieces in the flour, then dip them into the beaten eggs, allowing any excess to drip off.
Carefully place the baccalà pieces in the hot oil and fry until golden brown, about 3-4 minutes per side.
Once golden brown, remove the baccalà from the oil and place them on a plate lined with paper towels to drain any excess oil.
Sprinkle the fried baccalà with a little salt and serve with lemon wedges and chopped fresh parsley.