Fried Baccalà
Baccalà, the cod of excellence of Northern European countries, is a fish widely used in popular cuisines throughout much of the world, alternating with stockfish, also of the same nature as cod, but preserved by an air-drying process.
Before being used in the kitchen, cod is soaked in cold water (usually 3 days of soaking are needed) to remove the salt used for storage and to rehydrate the meat, restoring its natural consistency.
The salting of cod is still used today as in the past to preserve the fish for a long time and make it easier to transport; a method of preservation inherited from the fishermen, who already used salt to preserve whale meat.
After this short preamble, we would like to show you the steps necessary to prepare a very tasty cod dish that will satisfy every palate, the perfect recipe for every occasion: Fried Baccalà.
Fried Baccalà. Ingredients for 4 people
- 600g of desalted codfish
- 30g of 00 flour
- 500ml of peanut oil
The recipe of fried Baccalà
Recover the desalted cod fillets and remove the bones from the flesh using a tweezers.
Slice the cod into pieces about 4 cm thick, then dip the fish cubes into a bowl of flour. Dust all sides of the cod with flour and place them on a tray to fry.
In a pan containing hot seed oil (180-190°C) fry 4-5 pieces of cod at a time, taking care to turn them over so that they are evenly fried. It will take about 5 minutes for the fish to cook to perfection; when the cod is completely golden brown, simply lift the fried fish out of the hot oil and place it on a plate lined with paper towels.
We bring our fried cod to the table while it is still hot, perhaps with some turnip greens or aubergines in oil.
