Best 2 Baccala Fritto Fried Salt Cod Recipes
Baccala fritto fried salt cod is a beloved dish in many cultures worldwide. Its origins can be traced back to the Mediterranean, where salt cod was a common way to preserve fish for long periods. Over time, the dish spread to other parts of the world, including North America and South America, where it remains a popular dish today. The process of making baccala fritto is relatively simple and can be enjoyed as a main course or an appetizer. The key to the dish is the use of salt cod, which is typically soaked in water for several hours to remove excess salt. Once the salt cod is properly soaked, it is coated in a batter and fried until golden brown. The resulting dish is crispy on the outside and tender and flaky on the inside.
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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.
FILETTI DI BACCALà (ROMAN-STYLE FRIED SALT COD FILLETS)
Steps:
- When Ready to Cook, for Frying: Adjust oven rack to middle position and preheat oven to 200°F (95°C). Set a wire rack inside a rimmed baking sheet and line with paper towels. In a large Dutch oven, heat oil over medium-high heat to 375°F (190°C).
Tips for Making Perfect Baccala Fritto (Fried Salt Cod):
- Choose the Right Salt Cod: Select high-quality, thick, and firm salt cod fillets. Look for a light cream color without any brown spots or discoloration.
- Soak the Salt Cod Properly: Soaking is crucial to remove excess salt and rehydrate the cod. Soak the fillets in cold water for at least 24 hours, changing the water every 8-12 hours.
- Desalt the Salt Cod: After soaking, taste a small piece of the cod. If it's still too salty, continue soaking for a few more hours or overnight.
- Use Good Quality Olive Oil: The quality of olive oil significantly impacts the flavor of the dish. Use extra virgin olive oil for the best results.
- Control the Oil Temperature: Maintain the oil temperature between 350°F and 375°F (175°C and 190°C) to ensure even cooking and prevent burning.
- Dry the Cod Thoroughly: Before frying, pat the cod fillets dry with paper towels to remove excess moisture. This helps the coating adhere better and prevents splattering.
- Use a Light Batter: A simple batter made with flour, eggs, and seasonings is sufficient. Avoid using a thick batter, as it can overwhelm the delicate flavor of the cod.
- Fry in Small Batches: Avoid overcrowding the pan to maintain the oil temperature and prevent the cod from steaming instead of frying.
- Drain on Paper Towels: After frying, drain the cod on paper towels to remove excess oil and achieve a crispy texture.
Conclusion:
Baccala fritto is a delicious and versatile dish that showcases the unique flavor of salt cod. With careful preparation and attention to detail, you can create a crispy, golden-brown exterior and a tender, flaky interior. Whether served as a main course or an appetizer, baccala fritto is sure to impress your family and friends. With its combination of simple ingredients and bold flavors, this dish is a testament to the culinary traditions of Italy and a must-try for seafood enthusiasts.
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