BACCALA FRITTO " FRIED SALT COD"
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 .
Provided by Antifreesz
Categories European
Time 15m
Yield 4 20
Number Of Ingredients 5
Steps:
- Cut soaked, skinless and boneless Cod into into bite size pieces so they can cook all together quickly in the pan.
- Heat oil in pan,use 1/2 cup or try for 1/2inch at least in pan (depending of size of pan being used).
- While cod is moist but not dripping wet, dredge well in flour.
- Shake off excess and don't worry if patches of flour look to thick.
- With hot oil, fry cold without crowding the pan and turn pieces when lightly golden.
- Drain well on rack or paper towels.
- Serve almost immediately or at room temperature.
- Fry parsley by putting into hot oil for a few seconds or till it becomes crisp.
- Place fish on serving platter with parsley and lemon wedges.
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Mary Damico
[email protected]This is a classic Italian dish that is sure to impress your guests. The fish is cooked to perfection and the batter is light and crispy.
christian okafor
[email protected]I've made this recipe several times and it always turns out great. It's a bit time-consuming, but it's worth it for the delicious results.
Mba Ricardo
[email protected]This is a great recipe for a party. The fish is cooked to perfection and the batter is light and crispy.
Derrick Maidment
[email protected]I love this recipe because it's so easy to make. The fish is cooked in a flavorful broth and then fried until golden brown.
Sahil Sameer
[email protected]This recipe is a bit time-consuming, but it's worth it for the delicious results. The fish is flaky and moist, and the batter is light and crispy.
Mr_ Bakar
[email protected]I've been making this recipe for years and it's always a favorite. The fish is always cooked perfectly and the batter is crispy and flavorful.
Muqtader Qureshi
[email protected]This is a classic Italian dish that is sure to impress your guests. The fish is cooked to perfection and the batter is light and crispy.
Precious Quilatan
[email protected]I love this recipe because it's so versatile. You can serve the fish with a variety of sides, such as roasted potatoes, grilled vegetables, or a simple salad.
cindy angie
[email protected]This recipe is a great way to use up leftover salt cod. The fish is cooked in a flavorful broth and then fried until golden brown.
Jennifer Igbu
[email protected]I made this recipe for a party and it was a hit! Everyone loved the fish and the batter was perfect.
waziristan zalmi
[email protected]This was my first time making baccala fritto and it was easier than I thought. The fish was flaky and moist, and the batter was light and crispy.
major W
[email protected]I've made this recipe several times and it always turns out great. It's a bit time-consuming, but it's worth it for the delicious results.
Suzanne Zacharia
[email protected]This recipe was amazing! The fish was cooked perfectly and the batter was crispy and flavorful. I will definitely be making this again.