Best 2 Baccala Fritto Fried Salt Cod Recipes

**Baccalà Fritto (Fried Salt Cod): A Crispy Delight from Italy**

Baccalà fritto, also known as fried salt cod, is a traditional Italian dish that has been enjoyed for centuries. Originating from the coastal regions of Italy, this dish is especially popular in the southern parts of the country, including Sicily, Calabria, and Campania. Baccalà fritto is made using salt-preserved cod, which is soaked in water for several days to remove the excess salt. The cod is then coated in a light batter and fried until crispy and golden brown. The result is a flavorful and savory dish that is perfect for a quick and easy meal or as an appetizer. This article provides two variations of the baccalà fritto recipe: a classic version and a modern twist using a flavorful herb-infused batter. Both recipes offer step-by-step instructions and helpful tips to ensure a crispy and delicious outcome.

Let's cook with our recipes!

FRIED SALT COD

Fried Salt Cod image

Categories Appetizer Fry Christmas Cocktail Party Seafood Cod Christmas Eve Parsley Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 hors d'oeuvre servings

Number Of Ingredients 11

Ingredients

1 lb center-cut skinless boneless salt cod, rinsed well
1 qt vegetable oil
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup plus 3 tablespoons water
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon coarse sea salt
Accompaniment: lemon wedges
Special Equipment
a deep-fat thermometer

Steps:

Soak cod in a large bowl with water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Chill cod until ready to use.
Heat vegetable oil in a 5- to 6-quart heavy pot over moderate heat until it registers 385 to 390°F on thermometer.
While oil is heating, whisk together flour, salt, olive oil, water, and parsley in a bowl. Drain cod and pat dry, then cut into 3- by 1/2-inch strips. Working in batches of 4, coat strips in batter, then transfer to oil with tongs and fry, turning, until golden, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined baking sheet to drain. (Return oil to 385 to 390°F between batches.)
Sprinkle with sea salt and serve immediately.

BACCALA FRITTO " FRIED SALT COD"

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 .

Provided by Antifreesz

Categories European

Time 15m

Yield 4 20

Number Of Ingredients 5

Ingredients

1 -1 1/2 lb dried salt cod fish, "baccala"-soaked
1/2 cup olive oil, as needed (for frying)
1 cup all-purpose flour
1 bunch fresh parsley, whole springs touch stems removed
4 -10 lemon wedges

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.

Tips:

To achieve the best results, it's crucial to choose high-quality, thick salt cod fillets. Look for fillets that are firm and evenly colored, with no signs of damage or discoloration.
Before frying, ensure the salt cod is adequately soaked and desalted. Follow the recommended soaking times and water changes specified in the recipe to remove excess salt and achieve the desired flavor and texture.
To create a light and crispy coating, use a combination of flour and cornstarch. The cornstarch helps absorb moisture and prevents the coating from becoming soggy.
Use a neutral-flavored oil with a high smoke point, such as vegetable or canola oil, to fry the salt cod. This will prevent the oil from burning and imparting unwanted flavors.
Maintain the oil temperature between 350°F and 375°F (175°C and 190°C) to ensure even cooking and prevent the salt cod from becoming overcooked or undercooked.
Fry the salt cod in batches to avoid overcrowding the pan and ensure that each piece cooks evenly.
Use a slotted spoon to carefully remove the fried salt cod from the oil and place it on a paper towel-lined plate to drain excess oil.
Serve the fried salt cod immediately, garnished with lemon wedges, parsley, or your favorite dipping sauce, while it's still hot and crispy.

Conclusion:

In conclusion, baccala fritto is a classic Italian dish that showcases the unique flavors and textures of salt cod. By following these tips and the detailed recipe provided, you can create a delicious and authentic version of this traditional dish in your own kitchen. Whether served as an appetizer, main course, or part of a larger spread, baccala fritto is sure to impress your family and friends. So, gather your ingredients, prepare your taste buds, and embark on this culinary journey to experience the wonders of fried salt cod.