- 1 lb. salt-cod
- approx. 1/2 cup white flour
- olive oil
For the Batter:
- 2 tbs. white flour
- 2 tbs. olive oil
- 6 oz. water
How to make Baccala’ fritto:
Let the salt cod soak in cold water for 2-3 days, changing the water frequently. Then, cut into even rectangular pieces removing any fins or bones—dry well.
Prepare the batter: whisk the flour into the water quickly to not form lumps, lie to a simmer, and cook for 20 minutes. Then mix in the oil and salt, remove from fire, and let cool.
Coat the cod in the batter and fry in hot oil. Place on paper towels to get rid of the excess fat and serve very hot.
Other types of batter may be used in this recipe.