Baccala Fritto: Fried Salt Cod

Name: Baccala Fritto: Fried Salt Cod
Prep time: 2 d 25 min
Cook time: 2 d 25 min
Total time: 2 d 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 1 Tbsp baking soda; 108 milliliters coarse bread crumbs; 1 pints cherry tomatoes, stems removed and cut in half; 125 grams all-purpose flour; 1 Tbsp freshly-squeezed lemon juice; 2 liters olive oil, for frying; 2 Tbsps extra-virgin olive oil; 60 grams parsley leaves, loosely packed; 1 small red onion, thinly sliced; 4 servings Salt and pepper, to taste; 907 grams salt cod, portioned into 8-ounce fillets, all bones removed; 168 grams semolina flour

Baccala Fritto: Fried Salt Cod might be a good recipe to expand your main course recipe box. One portion of this dish contains roughly 156g of protein, 109g of fat, and a total of 1968 calories. This recipe serves 4. From preparation to the plate, this recipe takes roughly 48 hours and 25 minutes. It is a good option if you're following a dairy free and pescatarian diet. Head to the store and pick up salt and pepper, onion, cherry tomatoes, and a few other things to make it today. Salt Cod Soup (zuppa Di Baccala), Salt Cod with Tomatoes and Capers (Baccalà alla Vesuviana), and Baccalà Mantecato: A Savory Spread of Whipped Salt Cod are very similar to this recipe.

Instructions

Rinse the fish in cold water, then soak for 48 hours in 4 changes of cold water.

Ingredients you will need

Water

Fish

In a large bowl, combine the semolina flour, the all-purpose flour, the baking powder, baking soda, salt, 2 tablespoons olive oil and enough water so that a loose batter is formed.

Ingredients you will need

All Purpose Flour

Semolina Flour

Baking Soda

Olive Oil

Water

Salt

Equipment you will use

Bowl

In a tall-sided pot or deep fryer, heat the olive oil to 375 degrees F.

Ingredients you will need

Olive Oil

Equipment you will use

Deep Fryer

Pot

Dip each fillet in the batter, allowing the excess to drip off, then dip in the bread crumbs to coat. When the oil is at temperature, gently drop the fillets in the oil and cook until golden brown and crisp, about 5 minutes.

Ingredients you will need

Breadcrumbs

Dip

Cooking Oil

While the fish cooks, in a medium-sized bowl, combine the parsley, onion and tomatoes and toss with 2 tablespoons extra-virgin olive oil, lemon juice and salt and pepper to taste.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Lemon Juice

Tomato

Parsley

Onion

Fish

Equipment you will use

Bowl

Remove the fish from the oil, season with salt and pepper, briefly drain on a plate lined with paper towels, and serve with 1/4 of the salad mounded atop each portion.

Ingredients you will need

Salt And Pepper

Fish

Cooking Oil

Equipment you will use

Paper Towels

Equipment

Ingredients

Servings:

1Tbsp

baking powder 1Tbsp

baking soda 108milliliters

coarse bread crumbs 1pints

cherry tomatoes, stems removed and cut in half 125grams

all-purpose flour 1Tbsp

freshly-squeezed lemon juice 2liters

olive oil, for frying 2Tbsps

extra-virgin olive oil 60grams

parsley leaves, loosely packed 1small

red onion, thinly sliced 4servings

Salt and pepper, to taste 907grams

salt cod, portioned into 8-ounce fillets, all bones removed 168grams

semolina flour

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Salt Cod works really well with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Laurent-Perrier La Cuvee Brut. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 45 dollars per bottle.

Laurent-Perrier La Cuvee Brut

The wine comes from the purest grape juice and it alone allows Laurent-Perrier to craft 'La Cuvée', a champagne of great finesse and a beautiful freshness obtained after a long ageing process in our cellars.Pale gold in color. Fine bubbles feed a persistent mousse. A delicate nose with hints of fresh citrus and white flowers. The wine’s complexity is expressed in successive notes like vine peach and white fruits notes. A perfect balance between freshness and delicacy with fruity flavors very present on the finish.This fresh and pure wine is perfect for an apéritif. Its citrus and white fruits notes and its remarkable balance supported by a subtle effervescence, make it an ideal accompaniment to poultry and the finest fish.