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; 237 milliliters coarse bread crumbs; 1 pint cherry tomatoes, stems removed and cut in half; 237 milliliters all-purpose flour; 1 Tbsp freshly-squeezed lemon juice; 2 liters olive oil, for frying; 2 Tbsps extra-virgin olive oil; 237 milliliters 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; 237 milliliters semolina flour

Baccala Fritto: Fried Salt Cod might be just the main course you are searching for. Watching your figure? This dairy free and pescatarian recipe has 1551 calories, 157g of protein, and 62g of fat per serving. This recipe serves 4. This recipe covers 69% of your daily requirements of vitamins and minerals. A mixture of olive oil, cherry tomatoes, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the baking soda you could follow this main course with the Simple Raspberry Lemon Cake as a dessert. From preparation to the plate, this recipe takes about 48 hours and 25 minutes.

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 237milliliters

coarse bread crumbs 1pint

cherry tomatoes, stems removed and cut in half 237milliliters

all-purpose flour 1Tbsp

freshly-squeezed lemon juice 2liters

olive oil, for frying 2Tbsps

extra-virgin olive oil 237milliliters

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 237milliliters

semolina flour

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Cod. 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 Chehalem 3 Vineyard Pinot Gris. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.