Pezzetti di Baccala with Lemon Pesto

Name: Pezzetti di Baccala with Lemon Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams baccala fillets (without bones), soaked 2 days, changing water twice daily; 1 Tbsp baking powder; 1 teaspoon freshly ground black pepper; 355 milliliters flour; 3 lemons plus 1; 946 milliliters olive oil for frying; 1 teaspoon salt plus 1 teaspoon; 1 teaspoon sugar; 2 Tbsps virgin olive oil plus 1/2 cup; 355 milliliters water

Pezzetti di Baccala with Lemon Pesto is a dairy free and pescatarian recipe with 4 servings. One portion of this dish contains around 148g of protein, 60g of fat, and a total of 1339 calories. This recipe covers 57% of your daily requirements of vitamins and minerals. It works well as a main course. If you have water, salt plus, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Drain baccala and pat dry, checking for bones but leaving intact any skin pieces.

Ingredients you will need

Salt Cod

Cut baccala into 3-inch by 1-inch pieces and set aside. In a medium mixing bowl, whisk together flour, water, baking powder, 1 teaspoon salt and two tablespoons virgin olive oil until very smooth.

Ingredients you will need

Virgin Olive Oil

Baking Powder

Salt Cod

All Purpose Flour

Water

Salt

Equipment you will use

Mixing Bowl

Whisk

In a 6-inch deep frying pan, heat 1 quart oil to 370 degrees.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Dip baccala into batter and drop into oil, 2 to 3 pieces at a time, and fry until golden brown on all sides, about 6 to 7 minutes.

Ingredients you will need

Salt Cod

Dip

Cooking Oil

Remove and drain on paper towels. While pieces are frying, quarter 3 lemons and remove the seeds. Chop roughly and place in food processor with remaining 1/2 cup of olive oil, teaspoon of salt, sugar and pepper and blend until smooth and thick.

Ingredients you will need

Olive Oil

Lemon

Pepper

Seeds

Sugar

Salt

Equipment you will use

Food Processor

Paper Towels

Pour lemon pesto into serving bowl. When all baccala is cooked, serve immediately with lemon wedges and lemon pesto dipping sauce.

Ingredients you will need

Dipping Sauce

Lemon Wedge

Salt Cod

Lemon

Pesto

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

907grams

baccala fillets (without bones), soaked 2 days, changing water twice daily 1Tbsp

baking powder 1teaspoon

freshly ground black pepper 355milliliters

flour 3

lemons plus 1 946milliliters

olive oil for frying 1teaspoon

salt plus 1 teaspoon 1teaspoon

sugar 2Tbsps

virgin olive oil plus 1/2 cup 355milliliters

water

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are great choices for Salt 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. The King Estate Domaine Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 50 dollars per bottle.