Fried Baccalà - Baccalà Fritto alla Romana

For your Shopping Cart:

A traditional Christmas Eve favorite in Italy, Baccalà is great as an appetizer or as a main course. This recipe is often called Baccalà Fritto alla Giudia—a reference to the small, ancient Jewish ghetto in Rome where it originated.
 

Ingredients:

• 2 pounds salted dried cod
• 3 eggs
• 2 tablespoons all-purpose flour
• 1 lemon, cut in wedges
• 2 1/2 cups DeLallo Extra Light Olive Oil, for frying

For the marinade:

• 3 tablespoons of DeLallo Extra Virgin Olive Oil
• Juice of 1 lemon
• 3 tablespoons flat-leaf parsley, finely chopped
• Pinch of salt and white pepper 

Directions:

After soaking (see “Baccalà: Step by Step”), dry the fillets and remove small bones that are visible or that you can feel with your hands. Cut the baccalà into approximately 2 1/2-inch squares and marinate in extra virgin olive oil, lemon juice, parsley and just a bit of salt and pepper for an hour, mixing occasionally.

In a seperate bowl, combine 3 eggs with 2 tablespoons of flour. Choose a deep skillet for frying the fish in 2 1/2 cups of olive oil; bring the oil to 350˚F to 365˚F. Dip your baccalà pieces one by one in the batter, coating each one well. Fry them in the pan, turning them once or twice if necessary, until golden.

Once done, remove and place on a paper towel-lined plate to absord excess oil. Garnish with lemon wedges.

Serves 4 to 6 Send to friend Printer-friendly version